For the Choco Berry and Mocha Bowl Cake
- ½ cup AP flour
- ½ tsp baking powder
- 2 tbsp Cadbury Cocoa PowderBuy
- ¼ tsp salt
- 2 tbsp oil
- 1 tbsp flour
- ⅓ cup yogurt
- ¼ cup caster sugar
- ¼ tsp baking soda
- ¼ cup oil
- ½ tsp vanilla extract
For the filling
For the frosting
- 1¼ cups whipping cream
- 2 drops pink gel food colour
Measure the ingredients for the dry mixture: Cadbury Cocoa Powder, AP Flour, baking powder and salt.
Sift the dry ingredients in a bowl. Mix well and set aside.
Measure the ingredients for the wet mixture: yogurt, caster sugar, baking soda, oil and vanilla extract.
Take another bowl and whisk the yogurt and baking soda in it. Let this mixture sit for 2 minutes until it gets bubbly. Then, add caster sugar, oil and vanilla extract. Whisk until well combined.
Add the dry mixture to the wet mixture. Whisk until well combined. Set aside.
Grease 3 bowls with oil and dust them with flour.
Pour the batter equally in the bowls. Preheat oven to 180°C.
Bake for 20-25 minutes or until a toothpick inserted in the cakes comes out clean. Let the cakes cool before demoulding.
Measure the ingredients for the Mocha filling: Cadbury Choco Melts, finely chopped strawberries, warm cream and coffee powder.
Pour warm cream over the Cadbury Choco Melts. Add in the coffee powder and whisk well. Add the finely chopped strawberries. Whisk well and set aside.
Dust a plate with Cadbury Cocoa Powder. Roll the edges of the cakes in the Cadbury Cocoa Powder.
Make a hole in the centre of each cake with a piping tip.
Fill the holes with the mocha filling. Set aside.
Measure the ingredients for the frosting: whipping cream and pink gel food colour.
Whip the cream in a chilled bowl until it forms stiff peaks. Add in the pink gel food colour. Whisk well and then transfer into a piping bag with a star tip nozzle.
Swirl the frosting on top of the cakes.
Your cakes are ready.