Chocolate Torte with Strawberry Vanilla Cream
recipe taken from Hershey's
2/3 cup butter, softened
1 cup sugar
1 1/2 teaspoons vanilla extract
2 cups flour
2/3 cup Cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups milk
Heat oven to 175C.
Line 2 round pan with parchment paper; grease and flour pan.
Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk, beating until well blended. Spread batter into prepared pan.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack; carefully peel off foil. Cool completely.
Trim edges from cake; cut cake crosswise into 2 equal pieces each.
Place one layer on serving plate; spread with strawberry syrup and about 1/2 cup filling. Repeat with 2 more layers; spread fourth layer with remaining filling.
Refrigerate until ready to serve.
Strawberry Vanilla Whipped Cream
1/2 liter whipping cream
2 tbsp powdered sugar
1 teaspoon vanilla extract
15 strawberries, chopped
3 tbsp sugar
1 tsp lemon juice
Beat whipping cream, powdered sugar and vanilla in medium bowl until thickened.
In a saucepan, heat strawberry and sugar over medium heat until sugar dissolved. Remove from heat and add lemon juice.
Leave to cool completely.