Easy Chocolate Cake with Berry Frosting

Part two of the “Yay it’s the end of the year!” cake baking day. Even better, the cake itself is vegan!
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The frosting rosettes were ‘just because’ but if it’s not your style, it’s by no means necessary 🙂 I iced the cake in an odd manner in the way that I frosted the top layer first, to make sure I had enough frosting for the rosettes, then did the filling, but you can do it as you wish! Any berries would go nicely, boysenberries and blueberries would give a purple colour and just strawberries would make it a lighter pink.
Anyway, here is the recipe. It’s quite a light cake and I would add about 1/4 cup more sugar next time.
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Easy Chocolate Cake with Berry Frosting
Ingredients:
Cake:
260g flour
10g cocoa
1&1/2 tsp baking soda
2/3 cup brown sugar
½ cup neutral oil
4 tsp vinegar
1&1/3 cup water
Frosting and Filling:
200g frozen mixed berries
20g honey
75g butter
150g icing sugar

Instructions:
Preheat the oven to 180 degrees Celsius and line two 22cm diameter circle cake tins with baking paper.
In a large bowl, mix the flour, cocoa, baking soda and sugar. Make a well in the centre and pour in the oil, vinegar and water, then mix until combined. Divide evenly between the tins and bake for 35 minutes, until a skewer comes out clean when inserted. Leave to cool.
Meanwhile, make the berry coulis. Heat the berries and the honey over low heat until thick. Leave to cool and then chill until needed.
When ready to frost, strain about 1/3 of the coulis so it is seedless. Soften the butter and whip until pale, then add the icing sugar bit by bit until combined (I did this with an electric mixer), adding a bit of the strained coulis when it gets too thick. When light and fluffy and thick enough to pipe, spread enough frosting on the layer of cake that will be the top layer, so that there is a nice and smooth layer for the top. Spoon about half of what is left into a piping bag with a star tip and pipe a border of frosting on the top layer. Add as much coulis as you like to the rest of the frosting (not too much or the frosting turns a funny texture) then spread it onto the top of the other cake layer. If you have any coulis left, you can spread this on top of the filling. Now place the top cake layer on top of the bottom one, creating a two layered cake with a nice pink filling. Store in an airtight container. Lasts a few days when uniced, the cake keeps well.

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I am looking forward to fresh berries in summer 🙂

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