From The Country Kitchen // Chocolate & Strawberry Layer Cake with Cream Cheese Frosting

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Chocolate & Strawberry Layer Cake with Cream Cheese Frosting
A gorgeous and super easy chocolate cake recipe. It's my take on Black Forest Cake as I use Strawberry jam in the middle with the cream cheese frosting. The cake stays moist and keeps beautifully for at least a week, unrefrigerated, whereas the cream (in Black Forest cake) needs to be kept cool. You should double this recipe in order to make a 2 layered cake.
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Cake Batter
  1. 1 cup caster sugar
  2. 1 cup milk
  3. 2 eggs
  4. 1 teaspoon pure vanilla extract
  5. 1 cup self raising flour
  6. ½ cup cut into pieces, room temperature
  7. 2 tablespoon cocoa
Cream Cheese Frosting
  1. 1 cup cream cheese, room temperature
  2. 1/2 cup unsalted butter, cut into pieces, room temperature
  3. 1 cup confectioners' sugar
  4. 1 teaspoon pure vanilla extract
Filling
  1. 1 jar Strawberry Jam
Instructions
  1. Preheat your oven to 180C or 160C for Fan assisted ovens. Butter two (if you have doubled the recipe) 8-by-2-inch round cake pans. Dust pans with flour, and tap out any excess.
  2. Sift dry ingredients into a medium mixing bowl.
  3. Pour all the liquid ingredients into the mixing bowl and mix well, until fluffy
  4. Pour into a well greased cake tin and bake until a cake tester inserted into the middles comes out clean, about 40 mins - 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto a rack, let stand until completely cool.
  5. Let the cakes cool completely before frosting, while cooling, prepare your cream cheese frosting.
  6. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended.
  7. Gradually sift in confectioners' sugar and continue beating until smooth. Add vanilla and stir to combine.
  8. Place the first layer of cake on a cake stand or plate, and spread 3/4 cup frosting over top. Place a layer on strawberry jam over this, then the second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake.
  9. Transfer to your refrigerator, and chill 3 to 4 hours.
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From the Country Kitchen is a feature on Wheatbelt Local that showcases the best of hearty home-cooked country meals from home cooks around the region. If you know how to cook the best casserole or a cake to die for (or anything else yummy!) send us an email: info@wheatbeltlocal.com.au and your recipe can be featured!