Chocolate Strawberry Cream Cake Recipes

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

STRAWBERRY CREAM CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.

CHOCOLATE-STRAWBERRY CELEBRATION CAKE

Steps:

• Preheat oven to 350°. Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
• In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
• Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
• In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
• Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

CHOCOLATE-STRAWBERRY CREAM CAKE

Steps:

• Prepare and bake cake batter as directed on package for 2 (9-inch) round layers, substituting 1 cup COOL WHIP for the oil. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
• Cut 8 strawberries lengthwise in half; reserve for later use. Chop remaining strawberries; place in medium bowl. Add chocolate and remaining COOL WHIP; mix lightly.
• Reserve 1/2 cup COOL WHIP mixture for later use. Stack cake layers on plate, spreading remaining COOL WHIP mixture between layers.
• Sift sugar over top of cake. Garnish with reserved COOL WHIP mixture and strawberry halves.

STRAWBERRY & WHITE CHOCOLATE CREAM CAKE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 180C. Prepare 2 cake tins by greasing the sides and baste with softened butter, then line the base with grease-proof paper and grease it again. Place chocolate into a heatproof bowl and set it over a pan of simmering water (a bain-marie), making sure the base of the bowl does not touch the hot water. Allow the chocolate to melt gently, stirring frequently. When the chocolate has melted, remove the bowl from the heat and stir in butter till well-combined. 2. In a large mixing bowl, add the eggs and whisk until frothy with an electric mixer, followed by sugar and orange zest. Whisk again on high speed, scraping down the sides of the bowl occasionally, until the mixture is pale yellow, very thick and falls in ribbons. This process takes about 4 to 5 minutes. 3. Stir chocolate-butter mixture before adding it to the egg mixture. Gently and briefly stir till just combined, then sift and delicately fold in the flour in two batches. Weigh and divide batter between the prepared tins to achieve evenly-sized cakes. Spread the batter and bake for 20 to 25 minutes or until the cakes are light golden brown and a skewer inserted into the centre comes out clean. 4. Run a knife around the insides of the tins to loosen the cakes, then turn out onto a wire rack to cool. Remove the greaseproof paper when it is cool enough to touch. 5. In the meantime, prepare the filling. Set aside 7 presentable, evenly-sized strawberries for the topping later. Hull and thinly slice the rest of the strawberries into a bowl. Add in sugar, orange zest and juice and mix lightly. Leave for 30 minutes to marinate. 6. To prepare the topping, heat jam in a saucepan, stirring frequently until melted. Bring it to a boil, then remove from the heat. Dip and coat whole strawberries (leaves removed) into the jam. Carefully place strawberries top side down on a plate for later use. To make whipped cream, place your beaters and mixing bowl in the freezer for about 30 minutes before use. Prepare an ice bath and place the mixing bowl over it. Pour cold cream into the mixing bowl and whisk with an electric mixer on low to medium speed until thick. 7. Place one sponge cake, topside down on a serving plate. Spoon sliced strawberries and juice evenly onto it. Spread half of the whipped cream on top and set the second sponge cake, topside up on the cream. Spread the rest of the cream on top. 8. Decorate the cake with glazed strawberries in the middle and grated white chocolate around it. Ready to serve!