The filling and frosting are made from an eggless custard topping. When you make the topping, if you spread it out in a baking dish and cover it with plastic wrap, it will cool down more quickly. You can refrigerate the cake to set slightly before serving.
· 1/2 tablespoons unsalted butter,
· 1/4 cups sugar,
· 2 eggs,
· 1/4 teaspoon pure vanilla extract,
· 1/3 cup unsweetened cocoa powder,
· 1 teaspoon baking powder,
· a pinch of salt
· 1/3 cups all-purpose flour
· 2/3 cup whole milk
Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla, cocoa, baking powder, baking soda, and salt until well mixed. Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is well combined. Pour the batter into the prepared cake pans and smooth over with a palette knife. Bake in the preheated oven for 25-30 minutes. Let the cake layers cool slightly in the pans before turning out onto a wire rack to cool completely.
- 1/4 cups whipping cream,
- 3/4 cup confectioners’ sugar,
- 1 cup of raspberries (1 cup of strawberries),
The Cranberries, Just my imagination