Choco Cream Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 21
- Serves:
-
12-16
ingredients
- 1 cup cake flour
- 3⁄4 cup Equal sugar substitute
- 1⁄3 cup cocoa powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon iodized salt
- 3⁄4 cup evaporated milk
- 3⁄4 teaspoon vinegar
- 1⁄4 cup butter
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 200 ml cream, chilled
- 1 tablespoon Equal sugar substitute
- 850 g fruit cocktail
- 1 teaspoon unflavored gelatin, dissolved in
- 1 tablespoon hot water
- 200 ml cream, chilled
- 1⁄4 cup confectioners' sugar
- 1⁄4 teaspoon vanilla extract
- 2 1⁄2 tablespoons cocoa powder
- 1 teaspoon unflavored gelatin, dissolved in
- 1 tablespoon hot water
directions
- Cake: Preheat oven to 350oF. Grease and flour an 8-inch round pan. Combine first 10 ingredients in a bowl. Beat with mixer for 30 seconds on low speed and 3 minutes on high speed. Pour in pan.
- Bake for 30 minutes (or until a toothpick inserted in the center of the cake comes out clean). Cool. Slice.
- Frost with cream mixture. Pipe with chocolate mousse. Refrigerate before serving.
- Cream: Whip Cream with sugar. Fold in Fruit Cocktail and gelatin mixture.
- Chocolate Mousse: Whip Cream with vanilla. Add confectioner's sugar, cocoa and gelatin mixture. Whip until stiff peaks form.
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