Ingredients
For cookies:
330g of sugar
250g of wheat flour 00
90 g unsweetened cocoa powder
12g baking powder
12g of baking soda
1 tablespoon of salt
2 eggs
250 ml of milk
125ml vegetable oil
5ml vanilla extract
250ml of boiling water
For the butter cream:
250g softened butter
400g powdered sugar
100g cocoa powder
100 ml of milk
10ml vanilla extract
For decoration:
50g cherries
50g strawberries
Preparation
1. Preheat the oven to 180ºc. In a bowl, mix all the dry ingredients, sugar, flour, cocoa, baking powder, baking soda, and salt.
2. Combine eggs, milk, oil and vanilla, stir on medium speed until smooth, then gradually add dry mix. When you get a fine mixture, add boiling water and stir for another 2 minutes.
3. Pour the batter into baking sheets, lined with parchment paper, and place in the oven to bake for 30 to 35 minutes.
4. When the cookies are baked, remove them from the oven and let them cool for 10 minutes, then remove them from the pan and let them cool completely. Cut the surface of the cookies so that they are approximately equal and flat.
5. Cream softened butter, gradually add powdered sugar, vanilla, cocoa powder and milk, stir until smooth.
6. Fold the cake. Put the first biscuit on, then apply 70% like buttercream, and then the second biscuit layer. Leave in the fridge for half an hour, then cover the entire cake with buttercream, decorate the cake with cherries and strawberries and leave in the fridge for 2 hours.
