Strawberry Chocolate Layer Cake Recipes

STRAWBERRY CHOCOLATE LAYER CAKE

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.

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.

CHOCOLATE STRAWBERRY CAKE WITH FLUFFY FROSTING

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.

STRAWBERRY-WHITE CHOCOLATE LAYER CAKE

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.

CHOCOLATE-STRAWBERRY LAYER CAKE

Steps:

• Heat oven to 350°F.
• Cover 3 baking sheets with parchment; spray with cooking spray. Beat cake mix, oil, water and eggsin large bowl with mixer until blended. Drop 1 cup batter into 2 mounds on 1 of the prepared baking sheets, using 1/2 cup batter for each mound and placing mounds 8 inches apart.
• Spread each mound of batter into 6-inch round with back of spoon. Repeat with remaining batter on remaining 2 prepared baking sheets.
• Bake 12 min. or until tops spring back when gently pressed in centers. Cool completely. Gently run offset spatula under each cake layer to loosen cake from parchment.
• Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Cool until thickened. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Fold in remaining COOL WHIP. Refrigerate until ready to use.
• Place 1 cake layer on plate; spread with 1/3 of the chocolate mixture. Cover with second cake layer, 1/3 of the pudding mixture and 1/2 cup strawberries.
• Repeat layers twice. Refrigerate 2 hours.

CHOCOLATE STRAWBERRY CAKE

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.