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Choco Butter Cake (see Choco Butter Cake recipe) – 2 Pieces
Cherry Pie Filling –1 cup
Maraschino Cherries – 8 – 10 pieces
Whipping Cream – 2 cups
In a mixing bowl with wire whip attachment, whip 2 cups of whipping cream at medium speed until medium peaks are achieved.
Cut each choco butter cake horizontally into 2 equal parts.
Place one layer of choco butter cake on a plate or cake board.
Spread 1/3 cup whipped cream evenly on top of the cake.
Spread half a cup of cherry pie filling on top.
Top with another layer of choco butter cake.
Repeat steps 4,5, and 6 twice.
Top with the last cake layer.
Ice the whole cake with the remaining whipped cream.
Decorate the side of the cake with chocolate shavings.
Design with rosettes using tip 2D and top each rosette with a cherry.
Refrigerate before serving.
CHOCO BUTTER CAKE RECIPE
Natural Cocoa Powder – ¾ cup + 1 Tbsp
All-purpose Flour – 2 cups
Baking Soda – 1 tsp
Baking Powder – 1 tsp
Salt – ½ tsp
Water – ½ cup
Fresh Milk – ½ cup
Butter, unsalted -- 1 ½ cup
Sugar – 1 ¼ cup
Eggs – 4 large eggs
Vanilla Flavor – 1 tsp
Pre-heat oven to 350°F
Line three pieces 9” round pan with parchment paper
Sift all dry ingredients and set aside.
In a mixing bowl with paddle attachment, cream butter and sugar at medium speed until mixture becomes light and fluffy. Scrape the sides of the bowl before adding eggs and vanilla extract. Continue mixing for around 1 ½ minutes until butter and eggs are blended.
At low speed, gradually fold in the dry ingredients to the wet ingredients making sure to scrape the sides of the bowl occasionally. Fold by adding dry and wet ingredients alternately in the bowl, begin and end with the dry ingredients.
Increase speed to medium and mix for 1 ½ minute.
Pour the batter equally unto prepared pans.
Bake for 30 to 35 minutes or until an inserted cake tester comes out clean.
Let the cake stand for 5 – 10 minutes before inverting on the rack to cool.