FOUR-LAYER CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 12 to 15 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment. Spray the parchment and dust with flour.
- Whisk together the flour, cocoa, baking soda and salt in a large bowl.
- Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes. Add the eggs one at time and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Then add the vanilla.
- Stir together the instant espresso powder with the hot water in a spouted measuring cup. With the mixer running, add the dry ingredients in two additions, alternating with the espresso.
- Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
- Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top. With a serrated knife, slice the layers in half horizontally to make 4 layers. Spread buttercream on the cut side of a layer and sandwich another layer on top. Repeat with the remaining frosting and layers, leaving the last top layer unfrosted.
- Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set. Use the remaining frosting to generously frost the cake.
- Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue beating until cool, about 10 minutes.
- Turn the mixer to medium speed and whisk in the butter in small pieces. (The mixture may look curdled before it comes together.) Add the vanilla extract. Re-beat the mixture as needed to keep it smooth as you frost your cake.
STRAWBERRY CHOCOLATE LAYER CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 12 to 14 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa.
- In a mixing bowl, combine the flour, granulated sugar and salt.
- In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
- Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks.
- For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Leave them to macerate for 15 minutes, and then drain off the excess liquid.
- Whip together the powdered sugar and cream and set aside.
- Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Don't assemble more than an hour before serving.
STRAWBERRY-WHITE CHOCOLATE LAYER CAKE
An irresistible strawberry butter cream frosting is spread between layers of tender chocolate-strawberry flavored cake. For a stunning presentation, garnish the cake with sliced fresh strawberries.-Becky Duncan, Leming, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts. In a small bowl, combine buttermilk and water., Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in chocolate. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; gently peel off waxed paper., For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in jam. Spread between layers and over top of cake. Store in the refrigerator.
Nutrition Facts : Calories 732 calories, Fat 36g fat (22g saturated fat), Cholesterol 154mg cholesterol, Sodium 572mg sodium, Carbohydrate 99g carbohydrate (75g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON WHITE CHOCOLATE STRAWBERRY LAYER CAKE RECIPE - (4.5/5)
Provided by tjgaray
Number Of Ingredients 18
Steps:
- CAKE: Preheat oven to 300°F. Line a 5-inch round baking pan with parchment. Whisk together milk, egg whites and extracts. Mix cake flour, sugar, baking powder and salt together in the bowl of an electric mixer on low speed. Add butter and continue beating on low speed until the mixture resembles moist crumbs. Add all but about 3 tablespoons of milk mixture to the crumbs and beat on medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for 30 seconds more. Scrape down the sides and mix on medium speed for another 20 seconds. Pour the batter into the prepared pan and bake for 30 to 40 minutes or until an inserted skewer comes out mostly clean, with moist crumbs attached. WHITE CHOCOLATE FILLING: Melt the white chocolate and 2 tablespoons of heavy cream together. Set aside to cool completely. Whip the remaining heavy cream until the beater forms streaks in the cream. Pour in the melted white chocolate mixture and beat until stiff peaks. LEMON CREAM: Place the sugar and zest in a large heatproof bowl and rub the two together until the sugar is moist, grainy and aromatic. Whisk in the eggs and lemon juice. Place the bowl over a saucepan of simmering water and cook, stirring with a whisk constantly until the cream thickens and reaches 180°F. Immediately remove from heat and strain into a blender or food processor. Let the cream cool to 140°F, stirring occasionally. Beat the cream on high speed in the blender of food processor while adding the pieces of butter about 5 at a time. When all the butter has been incorporated, beat the cream for another 3 to 4 minutes. Scrape the cream into a bowl and refrigerate until firm, at least 4 hours. ASSEMBLY: White cake, cooled White chocolate filling Lemon cream Strawberries, halved or quartered Slice the cake into 3 layers. Take one layer and spread half the white chocolate filling on it. Arrange the chopped strawberries on top, making sure that they are as close to the surface as possible. Top with the second layer of cake and spread the remaining white chocolate filling on top. Again, arrange the strawberries on top of the white chocolate filling. Finish with the last layer of cake and refrigerate it until the white chocolate filling is firm, about 2 hours. Frost with the lemon cream.
FOUR-LAYER CHOCOLATE DESSERT
With creamy layers in a big 13x9-in. pan, this simple dessert is tailor-made for a buffet table. I like to add a sprinkling of toasted slivered almonds on top for the finishing touch. -Linda Knoll, Jackson, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.
Nutrition Facts : Calories 450 calories, Fat 31g fat (15g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein.
FOUR LAYER CHOCOLATE DESSERT
Make and share this Four Layer Chocolate Dessert recipe from Food.com.
Provided by jecooks
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Crust Layer- Mix crust ingredients, press into 13x9" baking dish, and bake 25 minutes at 325 degrees.
- Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
- Pudding Layer- Mix ingredients, spread over cream cheese layer.
- Cover dessert and put in refrigerator to set.
- Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.
Nutrition Facts : Calories 486.7, Fat 29.5, SaturatedFat 16.3, Cholesterol 51.4, Sodium 324.7, Carbohydrate 50.4, Fiber 2, Sugar 31.4, Protein 7.3
FOUR-LAYER STRAWBERRY CREAM CAKE
Since I first made this cake, everyone at work requests it for special occasions and I have even sold some! Keep refrigerated.
Provided by The Durrett's
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease four 9-inch round cake pans and line with parchment paper.
- Combine sugar and butter in a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs one at a time. Mix in 1 cup flour. Beat in 1/2 cup milk. Repeat with remaining flour and milk, beating briefly after each addition. Scrape down sides of bowl and mix in vanilla extract.
- Pour batter evenly into the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool cakes in the pans for 10 minutes; invert onto a wire rack to cool completely, about 20 minutes.
- Mix sour cream and sliced strawberries together in a large bowl. Spread evenly between the cooled cake layers.
- Frost top and sides of cake with whipped topping. Decorate top of cake with whole strawberries and mint leaves.
Nutrition Facts : Calories 646.4 calories, Carbohydrate 77.7 g, Cholesterol 121 mg, Fat 35.1 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 23.6 g, Sodium 568.1 mg, Sugar 52.2 g
More about "4 layer chocolate strawberry cake recipes"
BEST STRAWBERRY CHOCOLATE LAYER CAKE RECIPES | FOOD …
From foodnetwork.ca
3.4/5 (23)Servings 12-14
CHOCOLATE STRAWBERRY LAYER CAKE RECIPE | WILTON
From wilton.com
Servings 8Category Recipes-Cake-Batters
DARK CHOCOLATE COVERED STRAWBERRY LAYER CAKE
From joanne-eatswellwithothers.com
THREE-LAYER CHOCOLATE CAKE WITH STRAWBERRY FILLING
From purelyflirty.wordpress.com
CHOCOLATE COVERED STRAWBERRY LAYER CAKE - CAKE RECIPE
From cake-recipe4u.blogspot.com
CHOCOLATE CAKE WITH STRAWBERRY MOUSSE FILLING - CHEF DENNIS
From askchefdennis.com
ONE LAYER CHOCOLATE CAKE | RICARDO
From ricardocuisine.com
FOUR-LAYER CHOCOLATE CAKE - ENDLESSLY INSPIRED
From endlesslyinspired.com
CHOCOLATE COVERED STRAWBERRY CAKE - MY CAKE SCHOOL
From mycakeschool.com
CHOCOLATE STRAWBERRY LAYER CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE & STRAWBERRY LAYER CAKE RECIPE | NOURISH MAGAZINE
From nourish-magazine.co.uk
CHOCOLATE COVERED STRAWBERRY LAYER CAKE - LIFE LOVE AND …
From lifeloveandsugar.com
4-LAYER CHOCOLATE STRAWBERRY CAKE BEST FAMILY RECIPES
From mydiyrecipes.blogspot.com
FOUR LAYER CHOCOLATE STRAWBERRY CHEESECAKE ON BAKESPACE.COM
From bakespace.com
AMAZING CHOCOLATE STRAWBERRY LAYER CAKE - MAMA'S ON A BUDGET
From mamasonabudget.com
SIX-LAYER DARK CHOCOLATE & STRAWBERRY BUTTERCREAM CAKE
From sweetapolita.com
CHOCOLATE STRAWBERRY LAYER CAKE RECIPE | THE TUMMY TRAIN
From thetummytrain.com
TWO-LAYER CHOCOLATE STRAWBERRY BIRTHDAY CAKE
From ninjatestkitchen.com
CHOCOLATE STRAWBERRY CAKE - LIV FOR CAKE
From livforcake.com
7 STRAWBERRY-CHOCOLATE CAKE RECIPES | ALLRECIPES
From allrecipes.com
STRAWBERRY CHOCOLATE LAYER CAKE RECIPE
From crecipe.com
CHOCOLATE STRAWBERRY CAKE RECIPE - LIFE LOVE LIZ
From lifeloveliz.com
CHOCOLATE STRAWBERRY NUTELLA CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
BEST CHOCOLATE CAKE RECIPE WITH STRAWBERRY FILLING
From stayingclosetohome.com
CHOCOLATE COVERED STRAWBERRY CAKE RECIPE THAT’S BEYOND SIMPLE
From xokatierosario.com
LAYERED CHOCOLATE STRAWBERRY CAKE - VALENTINA'S CORNER
From valentinascorner.com
4 LAYER CHOCOLATE CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE-STRAWBERRY BASKET CAKE RECIPE | MYRECIPES
From myrecipes.com
10 BEST STRAWBERRY CHOCOLATE VANILLA CAKE RECIPES | YUMMLY
From yummly.com
STRAWBERRY FILLED DARK CHOCOLATE LAYER CAKE - MOM UNLEASHED
From momunleashed.com
STRAWBERRY FOUR LAYER CHOCOLATE DESSERT - RECIPE | COOKS.COM
From cooks.com
4-LAYER CHOCOLATE CAKE - PINT SIZED BAKER
From pintsizedbaker.com
4-LAYER CHOCOLATE HEAVEN - BAKE WITH SHIVESH
From bakewithshivesh.com
FOUR-LAYER CAKE RECIPE: CREATE YOUR OWN - FINECOOKING
From finecooking.com
4-LAYER CHOCOLATE STRAWBERRY CAKE | CAKE, CHOCOLATE STRAWBERRIES ...
From pinterest.com
4 LAYER CHOCOLATE CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHOCOLATE STRAWBERRY LAYER CAKE - BIGOVEN
From bigoven.com
THESE ICE CREAM CAKE RECIPES WILL UNLEASH YOUR INNER CHILD
From ca.sports.yahoo.com
4 LAYER CHOCOLATE STRAWBERRY CAKE RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love