This is one of my favorite simple chocolate cakes to make. I also love the fact that it is so universal. You can serve it whole, you can cut it into squares and serve it as sweet finger food. It’s perfect for parties and large gatherings and you’ll be a very welcome guest anywhere if you bring this awesome cake along.
I usually make this cake with nuts, fried pecans or walnuts, but you can use any topping you feel like.
I’ve heard from the people I shared this recipe with that berries, such as raspberries or blueberries, are particularly good with it. Another great variant is small slices of tangerines.
This fluffy cloud dessert is delicious and melting in mouth. Add strawberries, strawberry or blackberry extract, sugar powder, soda, eggs, flour, butter, vanilla in large bowl and mix all this amount to make batter. Sour cream, buttercream or milk if you need low fat. This cake is more buttery than shortcake and perfect for spring. That are all the ingredients. It is easier than most pie, biscuits recipes. No need to make layer, cake is not puffy but result will inspire you. Coat it with icing and chocolate crumb if you want and slice.
This can be a great options for those who are allergic to nuts. Another thing to bear in mind when you’re making this cake is the baking dish you use. If you use a larger one, add a few minutes to the baking time and use the toothpick to check the readiness, as it take a bit more time when you bake in a large pan.
It will be best if you pour the frosting over the cake as soon as you take it out of the oven. This way, the frosting will slightly infuse the cake to add more softness and flavor. Place your topping of choice and let cool. Like I said, you can serve it cut into squares and piled or bring out the whole sheet, it’s completely up to you. Now, let’s check the few easy steps to make it.