Cocoa Fluff Cake

by Tarla Dalal

Added to 26 cookbooks
This recipe has been viewed 3217 times

An impressive chocolate cake filled with cherries and covered with chocolate flavoured cream.

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Preparation Time: 20 mins.
Cooking Time: 40 mins.
Serves 8.
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Ingredients

1 Large Fatless Sponge Mixture
1 tsp vanilla essence
1 cup fresh cream
6 tbsp powdered sugar
3 tsp cocoa powder or melted chocolate
1 small can (450 grams) cherries
grated chocolate for decoration

Method

Grease and dust a 200 mm. (8") diameter ring mould tin.
Add the vanilla essence to the sponge mixture and pour into the prepared baking tin.
Bake in a hot oven at 400°F for 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Take out from the oven and leave for 1 minute.
Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove.,
Divide the cake into 2 parts horizontally in such a way that the bottom part is three-fourths and the top part in one-forth.
Scoop a little centre part from the three-quarter part of the cake.
Stone the cherries and keep aside the syrup.
Pour a little syrup over the cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist.
Beat the cream with the sugar and cocoa.
Fill the centre cavity with a little cream.
Put the smaller cake part on top.
Cover the whole cake with the remaining cream.
Decorate with grated chocolate and cherries. Chill thoroughly.
Serve cold.