Ingredients (for the cake)

85 gms unsalted butter, at room temperature

14 tbsp caster sugar

1 medium egg

½ tsp vanilla

1¼ tsp red food colour

1½ cups + 2 tbsp all purpose flour, sifted

1¼ tbsp cocoa powder

½ tsp salt

3/4 cups milk

3/4 tsp baking soda

3/4 tsp apple cider vinegar

Ingredients (for the frosting)

1 cup white chocolate chips

¼ cup strawberry jam

a handful of fresh strawberries

Method

This is a list of ingredients for the cake.

To a bowl, add the sugar.

Next, add the butter.

Beat the butter and sugar till light and fluffy.

Next, add the eggs, one at a time, beating after each addition.

This is how it looks like after the eggs have been added.

Add the vanilla.

Next, add the red food colour.

Beat them into the mixture.

To the plain flour, add the cocoa powder and set aside.

To the milk, add the salt.

Mix it in and add half of it to the mixture.

Next, add half the cocoa powder and flour mixture and beat it in. Repeat with the remaining milk and flour.

Beat everything in.

Just before baking, add the baking soda to the apple cider vinegar.

Mix it in and add it to the cupcake batter.

After one last beat, your cake batter is ready.

Bake in a pre heated oven at 180 degrees for 40 – 45 minutes, or till a toothpick inserted inside comes clean.

Let the cake down down completely before removing it out.

Melt the white chocolate in a bowl.

To a bowl, add the strawberry jam.

To that, add the white chocolate.

Mix them together and make sure that there aren’t any lumps in the chocolate.

Prepare the piping bag.

Attach the coupler and nozzle to the piping bag.

And put it nozzle side down into a tall glass.

Pour the chocolate into the piping bag.

And pipe the chocolate onto the cake.

I piped it in rough zig zag lines.

Add fresh strawberries onto one side.

Serve fresh.

This cake will stay in the refrigerator for up to 5 days.

Check out more cake recipes here:

https://old.desidaawat.com/indian-cuisine/recipes-type/cakes/