Assalamu alaikum wa rahmatullahi wa barakatuhu!
This recipe is for Raheelas' Strawberry and Chocolate Cream Cake. It was so delicious and looked stunning, as I'm sure everybody will agree. Unfortunately, the recipe was not photographed, but the written recipe is here.
I would like to remind you of my other blog, British Muslim Girl. I hope you will find of benefit, inshallah.
Ingredients
This recipe is for Raheelas' Strawberry and Chocolate Cream Cake. It was so delicious and looked stunning, as I'm sure everybody will agree. Unfortunately, the recipe was not photographed, but the written recipe is here.
I would like to remind you of my other blog, British Muslim Girl. I hope you will find of benefit, inshallah.
Ingredients
1. 10 ounces Sugar
2. 10 ounces Softened Margarine
3. 5 Eggs
4. 1/2 teaspoon Baking Powder
5. 10 ounces Self-Raising Flour
6. 5oo ml Double Cream
7. 250 grams Milk Chocolate
8. Large Bar White Chocolate
9. Handful Fresh Strawberries
6. 5oo ml Double Cream
7. 250 grams Milk Chocolate
8. Large Bar White Chocolate
9. Handful Fresh Strawberries
Bismillah, let's begin!
1. Take the sugar, margarine, eggs, baking powder and self-raising flour and place into a mixing bowl. Mix them all together until combined, and pour the mixture into a greased and lined round cake tin.
2. Place into the oven at Gas Mark 4 for 40 minutes or until it's baked all the way through.
3. Once the cake is baked, allow it to cool completely and then remove from tin.
4. Meanwhile, make the chocolate ganache by placing 500 ml double cream into a saucepan. Heat it until it just starts to boil, and then add 250 grams milk chocolate, broken into pieces. Keep stirring until all the chocolate has melted.
5. Pour the ganache into a mixer, and whisk on high until very thick.
6. Next, melt the white chocolate, and put it into a piping bag. Make designs with it on some baking paper, and then place into freezer until it hardens.
7. Spread most of the chocolate ganache onto the top and sides of the cooled cake.
8. Put the remaining ganache into a piping bag with a thin nozzle, and pipe all the way round the top of the cake.
9. Place the white chocolate designs around the cake sides.
10. Decorate the middle of the cake with sliced strawberries, and then grate a little milk chocolate over them too.
11. Slice and serve.
Wasalaam!
1. Take the sugar, margarine, eggs, baking powder and self-raising flour and place into a mixing bowl. Mix them all together until combined, and pour the mixture into a greased and lined round cake tin.
2. Place into the oven at Gas Mark 4 for 40 minutes or until it's baked all the way through.
3. Once the cake is baked, allow it to cool completely and then remove from tin.
4. Meanwhile, make the chocolate ganache by placing 500 ml double cream into a saucepan. Heat it until it just starts to boil, and then add 250 grams milk chocolate, broken into pieces. Keep stirring until all the chocolate has melted.
5. Pour the ganache into a mixer, and whisk on high until very thick.
6. Next, melt the white chocolate, and put it into a piping bag. Make designs with it on some baking paper, and then place into freezer until it hardens.
7. Spread most of the chocolate ganache onto the top and sides of the cooled cake.
8. Put the remaining ganache into a piping bag with a thin nozzle, and pipe all the way round the top of the cake.
9. Place the white chocolate designs around the cake sides.
10. Decorate the middle of the cake with sliced strawberries, and then grate a little milk chocolate over them too.
11. Slice and serve.
Wasalaam!
