A Sweet recipe for chocolate cake with whipped cream and fruit layers.
Preheat the oven to 350 degrees F. grease and flour two 9 inch cake pans
In a small bowl, stir together the cocoa, oil, milk, vanilla and egg yolks.
Sift the flour, baking powder, salt and 1 cup of the sugar together in a large baking bowl. Make a well in the centre and pour in the cocoa mixture; stir together loosely.
Working quickly and using electric beaters, beat the egg whites and vinegar together in a clean bowl until foamy. Slowly add the remaining sugar until a soft meringue-like consistency is reached.
Stir a large spoon of the egg white mixture into the flour and cocoa mixture then fold through remaining egg whites. Divide mixture equally between prepared tins.
Bake in the preheated oven for 25-30 minutes. When cooked, the cakes will spring back when lightly touched in the centre. Leave in tins until, cool before turning out.
Cut each cake horizontally in two pieces.
Whip the cream and icing sugar until stir peaks form.
Layer the cakes and whipped cream. Placing fruit slices in each layer of whipped cream.
Warm jam in microwave for 20-30 seconds.
On top cake layer, pour jam and slooth out. place fruit as desired around top.
Chill in fridge until ready to serve.