Dark Chocolate Covered Strawberry Cake Recipes

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
• Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.

DARK CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 2 (9-inch) round cake pans with shortening, or spray with cooking spray.
• In large bowl, stir together cake mix and gelatin mix with whisk. With electric mixer, beat in pureed strawberries on medium speed. Beat in eggs one at a time. Add oil and water; beat about 2 minutes or until smooth. Divide batter evenly between cake pans.
• Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 20 minutes. Carefully invert cakes onto cooling racks. Cool completely, about 45 minutes.
• Refrigerate cooled cakes 4 hours or overnight to make icing the cake easier.
• Place 1 cake, right side up, on serving plate. Spread frosting on top of cake. Place second cake layer, upside down, on top of frosted cake. Spread frosting over top and sides to completely cover cake. (You may not need all of second container of frosting.) Garnish cake with fresh strawberries.

CHOCOLATE-COVERED STRAWBERRY BROKEN HEART CAKE RECIPE BY TASTY

Steps:

• Make the strawberry sauce: Add the strawberries, lemon juice, and sugar to a small saucepan over medium heat. Cook for about 8 minutes, stirring occasionally, until the strawberries have softened but are still vibrant red.
• Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the juice out of the berries. Discard the pulp and set the sauce in the refrigerator to cool.
• Make the cake: Preheat the oven to 350°F (180°C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, whisk together the cake mix, water, canola oil, and eggs until smooth. Divide the batter evenly between the prepared pans.
• Bake the cakes according to the package instructions, until a toothpick inserted in the centers comes out clean. Let cool completely.
• Place one of the cooled cakes on a cutting board on top of a 10-inch (25 cm) square of parchment paper. Carefully trim off the domed top of the cake so it is level. Use a sharp knife to lightly make an X across the cake. Using the X as a guide, trim the top and bottom of the cake to create straight edges, discarding the trimmings. Cut the top triangle of the cake out, and place on the bottom, so it aligns neatly along the bottom edge. Trim the top points of cake so they become rounded, to create a heart. Use a pencil to trace the heart on the parchment. Move the cake pieces and parchment aside, reserving the parchment for later use. Repeat with the remaining cake.
• On a rimmed serving platter, build the cake: Transfer one of the heart cakes to the platter. Pipe a strip of chocolate frosting to attach the top and bottom of the heart. Pipe a layer of frosting over the top of the cake. Stack the remaining cake layer on top and repeat frosting.
• Pipe frosting onto the sides of the cake and use an offset spatula to spread evenly over the entire cake. Pipe a thick ¾-inch (2 mm) tall border around the top edge of the cake. Make sure there are no gaps. Chill the cake in the refrigerator for at least 30 minutes.
• Place the parchment with the traced heart on a baking sheet. Pour the melted chocolate into the center of the traced heart, using an offset spatula to fill in evenly. Place the other square of parchment on top. Refrigerate until hardened, at least 20 minutes.
• Peel back the top sheet of parchment from the chocolate heart and pipe a thin layer of chocolate frosting on top, spreading evenly with an offset spatula. If not using immediately, cover with the second piece of parchment paper again and place in the refrigerator until ready to assemble the cake.
• Remove the cake from the refrigerator and carefully pour in the strawberry sauce into the bordered top until nearly full. Carefully place the frosting-coated chocolate heart on top of the frosting border. Use the remaining chocolate frosting to carefully fill in the sides between the heart and the cake, then spread another thin layer of frosting over the top. Return to the refrigerator for at least 20 minutes.
• Make the chocolate ganache: Combine the chocolate chips and ¼ cup (60 ml) heavy cream in a microwave-safe medium bowl. Microwave on medium power for 1½ minutes, then let sit 2 minutes. Stir until smooth. Add the remaining ¼ cup (60 ml) heavy cream and stir to incorporate. Let cool at room temperature for 10-15 minutes, stirring occasionally, until just slightly warm to the touch, but still runny.
• Remove the cake from the refrigerator. Pour about ½ cup of the ganache in the center of the cake. Use an offset spatula to lightly push to the edges, allowing some of the ganache to drip over the sides. Add more ganache as needed. Refrigerate for 5 minutes.
• Dip the strawberries in the remaining ganache and arrange around the edges of the cake. Refrigerate for at least 20 minutes, until completely set, or until ready to serve.
• Slice and serve.
• Enjoy!

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour in pans.
• Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequesntly, Remove from heat.
• Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Regrigerate until coating is firm, about 30 minutes, or until serving time.
• Split each cake horizontally into 2 layers. On serving plate place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Place 5 strawberries on top of cake. Store in refrigerator.

DARK CHOCOLATE COVERED STRAWBERRIES

Steps:

• Step 1: Pour 2 cups of dark chocolate chips and 1tsp. of butter into a microwaveable bowl.
• Step 2: Place in the microwave, and microwave for approximately 30 seconds.
• Step 3: Take out and stir chocolate with a spoon, repeat this step until your chocolate is smooth.
• Step 4: Cut strawberries in ½, so each ½ gets part of the stem.
• Step 5: Place a piece of wax paper on a plate.
• Step 6: Take a strawberry and dip ½ of it in the dark chocolate.
• Step 7: Gently place the strawberry on the plate.
• Step 8: Repeat step 6-7 until you use all strawberries.
• Step 9: Refrigerate for an hour and ½ or until solid.
• Step 10: Enjoy your dark chocolate covered strawberries.