Hola!

(wait)

Cravings

Cravings

When you become an "adult", you get some boring responsibilities (like laundry, which I'm doing right now) but you also get a lot of fun decisions to make. Like what to eat and when to eat it. I will tell you to eat responsibly, but not follow that advice myself; at least most of the time. I don't want to get into detail about how dietary preferences here are very different from my hometown (mostly because I wanna save that for another post) but I'll tell you I'm always torn between eating pastries and breads and candy, and just drinking more water to calm down in order to quit my sugar addiction. Most of the times the sugar wins. And yesterday it did, so I went ahead and baked a mini cake with what I had at home.

 

I originally got the recipe from a book called 'QR What you eat, Cakes' and tweaked it (and used a third of the ingredients for the tiny cake). I got the cake mold from IKEA, the recipe for this size and full size will follow:

 

CHOCOLATE STRAWBERRY CAKE

 

FULL SIZE (9")

INGREDIENTS

  • 1 1/2 cups - all purpose flour
  • 3 tbsp - unsweetened cocoa powder
  • 2 tsp - baking powder
  • 1 cup - sugar (any kind is fine, I used brown)
  • 2 tsp - vanilla extract
  • 3/4 cup - melted butter (unsalted or salted)
  • 3/4 cup - milk (any kind is fine, I used hazelnut)
  • 2 - eggs

 

GLAZE AND FILLING

  • 1 cup* - strawberries (halved; you can use fresh or thawed)
  • 2/3 cup - softened butter (if salted, don't add pinch of salt)
  • 3 cups - powdered sugar
  • 1/2 cup - unsweetened cocoa powder
  • Pinch of salt
  • 1 1/2 tsp - vanilla extract
  • 3+ tbsp - warm milk (add more to adjust thickness)

 

MINI SIZE (1/3 resize)

INGREDIENTS

  • 1/2 cup - all purpose flour
  • 1 tbsp - unsweetened cocoa powder
  • 1 tsp - baking powder
  • 1/3 cup - sugar (any kind is fine, I used brown)
  • 1/2 tsp - vanilla extract
  • 1/4 cup - melted butter (unsalted or salted)
  • 1/4 cup - milk (any kind is fine, I used hazelnut)
  • 1 - egg

 

FROSTING AND FILLING

  • 1/3 cup* - strawberries (halved; you can use fresh or thawed)
  • 3 1/2 tbsp - softened butter (if salted, don't add pinch of salt)
  • 3/4 cup - powdered sugar
  • 2 tbsp - unsweetened cocoa powder
  • Pinch of salt
  • 1/2 tsp - vanilla extract
  • 1+ tbsp - warm milk (add more to adjust thickness)

*Strawberry sizes vary, so this is an estimate. Just add as much as you like depending on how thick you want the filling to be and use the rest for decoration.

 

DIRECTIONS

  1. Preheat the oven to 350 F° (180 C°)
  2. Sift flour, cocoa powder and baking powder in a bowl. Incorporate sugar and vanilla extract.
  3. Mix in melted butter, milk and eggs.
  4. Pour mixture in a buttered pan or mold. Tap it down a couple of times on the countertop to release air bubbles and even the surface.
  5. Bake for 35-40 minutes or until an inserted toothpick comes out clean(ish, crumbs are okay!)
  6. Let cake cool for about 10 minutes, unmold and let it cool completely.
  7. Frosting: in a bowl, use a mixer to cream softened butter, powdered sugar and cocoa powder. Once you get a fluffy mixture, add pinch of salt, vanilla extract and a tbsp of warm milk. Mix well and slowly add extra tbsp of milk until you get desired consistency (I love extra thick frosting, but it is harder to spread).
  8. Filling: once cake is cooled down, use a serrated knife or cake leveler to carefully cut it horizontally in half. You can level the base as well and eat the leftovers or use them as crumbs for decoration. 
    1. Gently smash halved strawberries until they are tender but still retain some of their shape.
    2. Spread a generous amount of frosting inside the cake and add the strawberries, covering the whole layer. Place the top layer of the cake on top when done.
    3. Frost the cake completely with a thin layer at first (crumb layer) and let it cool in the fridge for at least 20 minutes. Then frost it again with a thicker layer. You can use some frosting in a piping bag to decorate.

 

As you can tell (or not, this is actually my first real post), the blog will be sort of... eclectic. Next time might be a review, a rant, another recipe, a life lesson, who knows? I wish I could make up my mind and just stick to a subject, but oh well, I'm not good at decision making. Enjoy the cake with a cup of tea!

Cheers!

Lunch time!

Lunch time!

Hola!

Hola!