CHOCOLATE-STRAWBERRY CELEBRATION CAKE
Although I have some great "from-scratch" recipes, this chocolate strawberry celebration cake uses a boxed mix with plenty of doctoring. It has become a popular groom's cake that gets more attention than the wedding cake. -Nora Fitzgerald, Sevierville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 666 calories, Fat 40g fat (23g saturated fat), Cholesterol 120mg cholesterol, Sodium 485mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY BRANDY CHOCOLATE CAKE
Make and share this Strawberry Brandy Chocolate Cake recipe from Food.com.
Provided by JKakes
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Butter 8 eight oz. ramekins and coat with cocoa powder.
- Place ramekins on cookie sheet covered with parchment paper.
- In glass bowl, defrost strawberries in microwave.
- Strain into another bowl and gently press out juice through fine strainer - keep pulp.
- Microwave liquid for 8 to 10 minutes until reduced to approximately ¼ cup.
- Place liquid and pulp into food processor and blend mixture.
- Resulting content should be approximately 1 ¼ cup of puree.
- In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.
- Incorporate eggs, milk, oil, vanilla, ½ cup brandy, and 1 cup strawberry puree.
- Fill ramekins ¾ full. The cakes will overflow while baking.
- Bake 35 to 40 minutes.
- While ramekins are baking, prepare whipped cream and ganache.
- For the whipped cream, mix remaining puree with 2T sugar.
- In a separate bowl, whip 1 cup cream until it forms soft mounds.
- Add the sweetened puree to cream and whip until stiff peaks can be formed.
- Refrigerate strawberry whipped cream.
- For the ganache, begin by heating ½ cup plus 2 T cream on stove until steam begins to rise.
- Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.
- Remove and stir until all chips are almost completely melted.
- Pour cream over melted chocolate chips and stir until smooth.
- Add 1 T brandy and mix until incorporated.
- To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.
- Top with a mound of strawberry whipped cream.
- Enjoy!
CHOCOLATE STRAWBERRY CAKE
Take chocolate-covered strawberries to a whole new level this Valentine's Day by baking the ingredients into a decadent cake. And don't stop there! Garnish your creation with more strawberries and drizzled semisweet and white chocolate for a true celebration of this perfect flavor pairing.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
VICTORIAN STRAWBERRY CHOCOLATE CAKE
With it's alternating light and dark layers, rich chocolate frosting and fresh strawberry garnishes, Amy Parker's heart-shaped cake will be a hit for any occasion. "It's a family, church and work favorite," pens Amy from Ponca City, Oklahoma. "Friends and neighbors all ask for the recipe, particularly after they find out how simple it is to make."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10-12 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine water and cocoa until blended; set aside. In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top; allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. , For frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to set, about 30 minutes. , For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set. , Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator.
Nutrition Facts : Calories 1043 calories, Fat 42g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 460mg sodium, Carbohydrate 169g carbohydrate (134g sugars, Fiber 5g fiber), Protein 8g protein.
CHOCOLATE STRAWBERRY CAKE WITH FLUFFY FROSTING
An impressive chocolate cake with fluffy frosting, fresh strawberries and chocolate chips.
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
- Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, add frosting; fold in whipped topping.
- On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 36 g, TransFat 2 g
ONE-BOWL STRAWBERRY-COVERED CHOCOLATE BUNDT CAKE
This cake is for the true chocolate lovers! Packed with bittersweet chocolate, pudding mix and sour cream, it delivers lots of flavor without a lot of work.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
- In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.
Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 21 g, TransFat 0 g
CHOCOLATE STRAWBERRY CAKE
This sweet strawberry cake has a rich chocolate filling.
Provided by Loves2Bake
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour three round 9-inch baking pans.
- Sift flour, 2 1/4 cup sugar, baking powder, and salt together in a bowl; cut shortening into flour mixture until fine crumbs are formed.
- Beat egg whites, milk, strawberry syrup, and vanilla extract into flour mixture with an electric mixer on low for 1 minute; increase to high until smooth and blended, about 2 more minutes, scraping the sides of the bowl frequently.
- Pour batter into prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
- Place chocolate in a small microwave-safe bowl; heat on High in microwave until melted, about 1 minute. Stir chocolate until smooth.
- Beat cream cheese and 1/3 cup sugar in a large bowl with an electric mixer on High until combined, 1 minute; stir chocolate into mixture until well mixed.
- Gently fold whipped topping, pudding mix, and chocolate sandwich cookies into cream cheese mixture to form the filling.
- Spread about 1/3 filling on top of one cake. Place second cake atop filling layer. Repeat with a filling layer, the third cake, and a final layer of filling on top.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 74.7 g, Cholesterol 31.7 mg, Fat 24.3 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 11.9 g, Sodium 482.6 mg, Sugar 50.4 g
CHOCOLATE STRAWBERRY SHORTCAKE
Categories Bread Berry Chocolate Dairy Dessert Bake Strawberry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 20
Steps:
- For Sauce:
- Combine cream and sugar in heavy small saucepan. Stir over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and stir until chocolate melts and sauce is smooth. Mix in brandy and vanilla. (Can be prepared 2 days ahead. Cover and chill.)
- For Biscuit:
- Preheat oven to 375°F. Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour. Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add chopped chocolate. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
- Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar. Bake biscuit until cooked through and golden on top, about 25 minutes. Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)
- For Filling:
- Reserve 8 berries for garnish. Slice remaining berries into large bowl. Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes. Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl. Whip to soft peaks. Cover and chill cream until ready to serve.
- Rewarm sauce over low heat, stirring often. Cut around pan sides to loosen biscuit. Turn biscuit out onto work surface. Using long serrated knife, carefully cut biscuit in half horizontally. Using large spatula as aid, place biscuit bottom on platter. Spoon sliced berries with their juices over. Drizzle with some chocolate sauce. Spoon all but 1/2 cup whipped cream over; cover with biscuit top. Drop reserved whipped cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.
WHITE CHOCOLATE STRAWBERRY CAKE
Cake baking is my specialty and this is one of my favorites. The moist, flavorful strawberry cake and the rich, creamy cream cheese and white chocolate frosting combine to create a decadent dessert.
Provided by Damen
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 9-inch round cake pans and line with waxed paper.
- Mix flour and baking powder in a bowl.
- Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
- Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
- Divide batter between prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
- Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
- Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
- Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 85.8 g, Cholesterol 89.4 mg, Fat 18.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 11.1 g, Sodium 231.8 mg, Sugar 65.5 g
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