CHOCOLATE STRAWBERRY CAKE
Perfect for birthdays and special celebrations, this rich and fudgy dessert is like a chocolate-dipped strawberry in cake form. We paired dark chocolate cake with fluffy buttercream that gets its flavor and pretty pink color from fresh berries. Make sure to chop up the strawberries very well (or chop them up in a food processor) so that they easily blend into the frosting. When making the cake layers, cream the butter and sugar until the mixture is very fluffy and almost white in color. This will make the cake crumb extra tender and light. You can bake the cake layers one day in advance. Wrap each layer tightly in plastic wrap and store them in the refrigerator until you're ready to assemble the cake. Fresh whole strawberries make a pretty topper, but to make this dessert even more impressive, arrange a few chocolate-dipped strawberries on the cake before slicing and serving it.
Provided by Southern Living Editors
Categories Cakes
Time 2h
Yield Serves 12 (serving size: 1 slice)
Number Of Ingredients 19
Steps:
- Prepare the Cake Layers: Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans; set aside. Place chopped chocolate in a small heatproof bowl; pour boiling water over chocolate. Whisk until chocolate is melted and smooth. Let stand until cooled to room temperature, about 20 minutes.
- Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar, beating until light and fluffy, 3 to 4 minutes. Add egg yolks 1 at a time, beating until just blended after each addition. Add vanilla and cooled melted chocolate, beating until blended. Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just blended after each addition.
- Beat egg whites in a separate bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gently fold into chocolate batter. Pour batter evenly into prepared pans.
- Bake in preheated oven until a wooden pick inserted in centers of Cake Layers comes out clean, 20 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove Cake Layers from pans; let cool completely on wire racks, about 40 minutes.
- Prepare the Frosting: Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, vanilla, salt, and 2 tablespoons of the chopped strawberries, beating on medium speed until mixture is creamy with streaks of strawberries throughout. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Gently fold in remaining strawberries.
- Place 1 Cake Layer on a platter; spread about 1/2 cup Frosting over top of layer. Repeat process with 1 additional Cake Layer and 1/2 cup Frosting. Top with remaining Cake Layer; spread remaining Frosting over top and sides of cake. Garnish with whole and halved strawberries.
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.
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.
CHOCOLATE MAYONNAISE CAKE
Mom always made this special chocolate mayonnaise cake for my birthday meal. It is very moist and has a nice light chocolate taste, and the flavorful frosting is the perfect topping. -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.
Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 354mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.
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 SHORTCAKE
I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.
Provided by Login
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g
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
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CHOCOLATE MAYONNAISE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (8)Total Time 2 hrs 10 mins
- Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.
- Whisk together flour, baking soda, baking powder, and 1⁄2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1⁄2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.
- Cool cake layers in pans on a wire rack 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes.
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