Chocolate Cake With Chocolate Strawberry Sauce Recipes

CHOCOLATE CAKE WITH CHOCOLATE STRAWBERRY SAUCE RECIPE

Steps:

• Preheat the oven to 350 degrees F and grease a 9-inch cake pan.
• Sift together the baking powder, cocoa, both flours, and salt then set aside.
• In a separate bowl, cream together the butter and brown sugar until fluffy.
• Add together the vanilla, eggs, milk, and yogurt and continue creaming.
• Fold in the flour mixture into the wet mixture, followed by the strawberries, and fold until evenly incorporated. Pour the mixture into the cake pan.
• Pour the mixture into the cake pan, then bake in the oven for 20 to 25 minutes.
• While the cake is baking, start making the chocolate strawberry sauce by mixing the strawberries, water, and sugar then bringing it to a boil.
• Reduce the heat then cover the mixture and simmer it for 10 minutes.
• Add the chocolate, butter, and vanilla to the mixture then stir it until it becomes smooth and melted. Set aside briefly. Avoid cooling down completely as it will be very hard to drizzle.
• Once the cake is done baking, transfer to a cooling rack and allow to cool down.
• Before serving, pour the chocolate strawberry sauce and spread to coat the entire cake. Slice into your desired portions and garnish with 1 whole strawberry per cake slice, and serve.

CHOCOLATE POUND CAKE WITH STRAWBERRY ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE

Steps:

• Preheat oven to 325°. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.
• Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)
• Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.