Angel Cake with Chocolate Whipped Cream and Berries: Frosty Fun Blog With Friends

Today’s post is the next in our series of Blog With Friends theme collaborations. Each month a group of bloggers get together and each publish a project based on a theme. What I love about this partnership is that it’s not bloggers with similar interests or strengths but a diverse group coming up with a variety of posts. In any given month we may have a recipe, sewing tutorial, crafts projects, book review and/or a technology post all related to the theme of the month.

This month's theme is Frosty Fun.

There will be individual project pictures and links to what everyone else has to offer at the end of my post, but here’s a peek at what we all came up with:

I made a Angel Cake with Chocolate Whipped Cream and Berries.

Angel Cake with Chocolate Whipped Cream and Berries

How does an angel cake tie in to Frosty Fun? Sounds more like a spring recipe? Glad you asked (not really, but I'll answer anyway). Both Lydia and Melissa reminded me that the cake is frosted, so there's that. Truth is, when it's frosty cold outside, I love being home in the kitchen with something delicious baking in the warm oven. And it is a snow white angel cake. That all ties it in, right?

And if all else fails to connect it to Frosty Fun, there's always the fact that I plated the cake on my Frosty the Snowman (and family) platter. Doesn't get more fun than that.

Anyhoooo . . . it was a cold windy winter day last month and Hubs was having a birthday. I wanted to make a cake for him that had both chocolate and berries, a family favorite pairing. Truth is, it was holiday time and although I always make birthday cakes from scratch, I wanted a short cut so I made this one from a box mix. Even easier, you can buy an Angel Cake if you want. You can even use frozen berries for this recipe, and change out the strawberries and blackberries I used for whatever berries you choose.

While the cake was baking I mascerated the berries and made the chocolate whipped cream. Then all I had to do was assemble.

A layer of cake, a layer of chocolate whipped cream, a layer of cake, a layer of berries . . .

The final layer of cake then I frosted the whole thing with the rest of the chocolate whipped cream.

Just before serving I topped the cake with the rest of the mascerated berries.

Be sure to let that yummy berry juice drip down the sides!

This cake was SO good. Light but packed with flavor. Perfect for those frosty days that have you longing for summer.

As always, any time you make one of my recipes, feel free to post a picture of it to my Baking In A Tornado Facebook Page. I'd love to see it!

Be sure to visit all of this month's other Blog With Friends projects:

Eileen of Eileen's Perpetually Busy shares a winter DIY, How to Make an Easy Fleece Hat:

Kia of Think in English shares Frosty Fun: Listening, Speaking, Reading and Writing in the Language of Winter.

Melissa of My Heartfelt Sentiments shares DIY Frosted Fun Handmade Cards. 
 

Dawn of Spatulas on Parade shares the recipe for her Double Chocolate Cherry Cheesecake Filled Bundt Cake.

Lydia of Cluttered Genius shares her secrets for Seven Ways to Have Fun Inside When You Can't Go Outside.

                   

Angel Cake with Chocolate Whipped Cream and  Berries

                                                                                            ©www.BakingInATornado.com
 
Printable Recipe
 
Ingredients:
1# strawberries
6 oz blackberries 
3 TBSP sugar
1 Angel Food Cake, store bought, made from scratch or made from a boxed mix, baked and completely cooled

2 cups heavy cream
2 TBSP baking cocoa
1 TBSP powdered sugar
1 cup chocolate syrup

Directions:
*Clean, hull and slice the strawberries. Cut the blackberries in half. Place the fruit in a bowl with 3 TBSP sugar. Mix well. Allow to sit, mixing now and then, for 45 minutes.
*Using a bread knife, cut the cake, horizontally, into 3 layers. 
*Beat the heavy cream until soft peaks form. Add the baking cocoa,  1 TBSP powdered sugar and chocolate syrup. Beat until stiff peaks hold.
*To assemble: place the bottom layer of cake on your serving dish. Spread about 1 cup of chocolate whipped cream onto this layer.
*Gently cover (don't press down) with middle cake layer. Spoon about half of the berries onto this layer.
*Gently cover with the top cake layer. Use the rest of the whipped cream to frost the top and sides of the cake. 
*To serve: spoon the rest of the berries onto the top of the cake. 
*Cover leftovers and keep stored in refrigerator.