Chocolate Strawberry Layer 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 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 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 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.