Strawberry chocolate devil's food cake
Adjusted from Donna Hay
unsalted at roomtemperature
or other red fruits
red food coloring
Preheat the oven to 160 C. Grease two baking tins with a diameter of 20 cm (and preferably with high sides) and line them with baking paper.
Mix butter sugar and vanilla until the mixture is light and fluffy and then add the eggs one by one.
In a separate bowl mix buttermilk, water and food color. Fold the flour, cacaopowder and baking soda through the mixture and then fold the buttermilk mixture in as well.
Divide the batter over the two baking tins and bake them for about 50 minutes or until they are cooked. Protect the top of the cakes - if you need to - with aluminium foil if they become too dark.
Bring the cream to the boil and pour over the chocolate. Let the chocolate melt while stirring. Leave to cool down.
Layer the cakes with the strawberries in the middle and divide the ganache over the top of the cake.
This recipe is from
In Simone's Kitchen