Chocolate Vanilla Strawberry Jelly Cavity Cake
Another delicious version of the cavity cake, three layers fill the cavity - dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.
Ingredients
6" eggless sponge
- 220 g buttermilk/plain chaach
- 60 g light oil
- 130 g sugar
- 1 tsp apple cider vinegar
- ½ tsp baking soda
- 1 tsp baking powder
- Pinch salt
- 40 g whole wheat flour
- 160 g all-purpose flour
Chocolate layer
- 75 g cream
- 50 g dark chocolate chopped
Vanilla white chocolate layer
- 100 ml cream
- 15 g sugar
- ¼ tsp agar agar
- ½ vanilla bean scraped {save shell for strawberry jelly}
- 20 g white chocolate
Strawberry jelly
- 100 g frozen strawberries {or fresh}
- 100 g water
- 40 g sugar
- ½ vanilla bean shell
- ½ tsp agar agar
Instructions
6" eggless sponge
- Preheat the oven to 180C. Lightly grease and line a 6" dessert ring lined with foil or a loose bottom baking tin
- In a large bowl, add all the ingredients and whisk until smooth.
- Turn into the prepared tin and bake for 40-45 minutes until the tester comes out clean.
- Cool completely and level the cake.
- Take a 4" dessert ring, centralise it and few push it all the way through. Gently remove the cut out, transfer the ring gently to your serving platter. Slice one 1 cm layer from the cut out and return to the cavity and push into place to make the base.
- Moisten the sponge if desired.
- Pour over the chocolate layer. Place in freezer for 30 minutes to set.
- Next pour the vanilla layer. Place in freezer for 30 minutes to set.
- Lastly pour the strawberry jelly layer. Refrigerate for a couple of hours. Pipe the top if desired.
Chocolate layer
- Heat the cream and pour over the chocolate. Let it soften, then stir until smooth. Cool to room temperature.
Vanilla white chocolate layer
- Whisk together the cream, sugar and agar agar and simmer in a saucepan for 3-5 minutes
- Take off heat, whisk in the scraped vanilla bean and white chocolate. Leave to cool to room temperature, about 30 minutes.
Strawberry jelly
- Place everything in a saucepan and simmer until the berries soften and become mushy, pressing the berries on and off. It should take 10-15 minutes. Strain & cool until the jelly begins to thicken but is still pourable.