Showcase delicious summer strawberries on a chocolate cake. Use non dairy whipping cream or coconut milk to make it parve.
- Cook Time
- Prep Time
- 8 ServingsServings
- canola oil cooking spray
- 1 1/2 cups granulated sugar 375 mL
- 2/3 cup canola oil 150 mL
- 2 eggs 2
- 2 tsp vanilla extract 10 mL
- 2 2/3 cups all purpose flour 650 mL
- 2/3 cup cocoa 150 mL
- 2 tsp baking powder 10 mL
- 2 tsp baking soda 10 mL
- 1 tsp salt 5 mL
- 2 cups boiling water
- 1 cup whipping cream (or Rich's Whip) 250 mL
- 1 tsp vanilla extract 5 mL
- 1 qt fresh strawberries, sliced 1 L
1 Preheat oven to 350°F (180°C).
2 Spray 2-9 inch (22 cm) round layer pans with canola oil spray.
3 In a large bowl, beat sugar, canola oil, eggs and vanilla for 4 minutes.
4 In another bowl, sift together flour, cocoa, baking powder, baking soda and salt.
5 Add flour mixture alternately with boiling water to the sugar mixture. Beat until ingredients are combine after each addition. Divide the mixture between the two round cake pans.
6 Bake 20 - 25 minutes, or until cake springs back to the touch. Remove cakes from pans and allow to completely cool on wire racks.
7 In a medium bowl, beat whipping cream and vanilla until stiff peaks have formed. Place one cake layer onto a serving plate.
8 Spread with half of the whipping cream and half of the strawberries. Place second cake layer over top.
9 Spread with remainder of whipped cream, allowing it to run down sides of cake. Decorate top of cake with remaining strawberries. Serve or refrigerate until serving.