Drunken Chocolate Covered Strawberry Cake Recipes

DRUNKEN CHOCOLATE COVERED STRAWBERRIES

Steps:

• Line a sheet pan with parchment or wax paper. Set aside.
• Place strawberries in a large bowl. Cover completely with vodka (add more if needed). Refrigerate for at least 1 hour, or up to 5 hours if time allows.
• Drain strawberries, reserve vodka for future use. Thoroughly pat strawberries dry with paper towel. (The chocolate will not stick if the strawberries are not dried well).
• In a microwave-safe bowl, combine semisweet chocolate, milk chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted.
• Pierce the stem-end of a strawberry with a fork and dip strawberry into the melted chocolate. Lift strawberry just above the bowl and twist around a couple of times to let excess chocolate drip off. Place strawberry on lined pan and repeat with remaining strawberries. Chill until the chocolate sets, about 15-30 minutes.
• To drizzle strawberry with white chocolate for effect: Melt white chocolate using the same directions as above. Dip the tip of a fork into the chocolate and drizzle in a zig-zag pattern over the dipped strawberries. Let set in the refrigerator for a further 30 minutes, or until set.

DRUNKEN CHOCOLATE COVERED STRAWBERRY CAKE

Steps:

• 1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
• 2. BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
• 3. POUR batter in pan 9X13 glass dish and bake for 30 minutes.
• 4. When cake is approximately 5 minutes from being done, begin the Jello mixture.
• 5. Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
• 6. Add 12 oz Delicia Strawberries & Cream to jello. (For a non-alcoholic cake, replace the Delicia Strawberries & Cream with strawberry or red cream soda.)
• 7. Pull cake from oven and liberally poke fork holes in cake.
• 8. Pour jello mix over cake and place in refrigerator for at least one hour.
• 9. After cake has fully cooled, make Chocolate Fudge Marshmallow frosting.
• 10. Soften 8 oz cream cheese.
• 11. Blend with 7oz jar of marshmallow cream and 3.3 oz box of chocolate fudge pudding.
• 12. Add 8oz tub of cool whip and blend completely.
• 13. Spread frosting (all of it) evenly over fully cooled cake cake.
• 14. Cut and serve.
• 15. You may want to garnish with fresh strawberries dipped in white chocolate for a more elegant look when entertaining.
• 16. Store leftover cake (if there is any) in a covered container in refrigerator.

DRUNKEN STRAWBERRIES

Steps:

• Rinse and drain strawberries, then pour them into a large bowl or container.
• Pour the bubbly wine over the strawberries, adding enough so that they're submerged. Cover and let the strawberries soak in the fridge for at least 1 hour, or overnight.
• Pour cane sugar into a bowl or onto a plate.
• Remove the strawberries from the fridge. One by one, pat the strawberries dry, coat in the organic cane sugar, and place on a serving plate.
• Enjoy immediately! The berries will get soggy if they sit for a couple of hours.

CHOCOLATE COVERED STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees
• Grease and flour three 8 x 2 inch round pans - I recommend using a circle of wax or parchment paper in the bottom of each pan. Cakes with fruit are more likely to stick.
• In a medium bowl add the flour, baking powder and salt, whisk to blend and set aside.
• In the bowl of your mixer, add the butter and mix until softened and smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes.
• Add the oil and blend
• Add the eggs one at a time and mix until the yellow of each egg is blended in.
• Add the vanilla and strawberry extract, blend.
• Alternately, add the flour mixture and the strawberry puree, beginning and ending with the flour mixture (3 additions of flour and 2 of strawberry puree)
• Add 2 to 3 drops AmeriColor pink coloring or your pink coloring of choice (optional but you will have a prettier shade of pink for your cake!)
• Pour cake batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Check at 25 minutes.
• Place your chocolate into a microwave safe bowl.
• Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
• Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
• *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
• Cream the softened butter until smooth.
• Gradually add the powdered sugar and pureed strawberries beating at medium speed until blended.
• Continue mixing on medium speed another 3 to 4 minutes, scraping the sides of the bowl occasionally
• Slow down the mixer to very slow (#2 on a KitchenAid) and mixing another 1 to 2 minutes. This will eliminate air pockets. The buttercream will become very smooth.
• If the buttercream is too thin add more powdered sugar, if too thick add more puree or a bit of milk.
• Makes 4 to 4 1/2 cups
• We melted four oz. of chocolate in the microwave in 10-20 second increments until fully melted. We washed, dried, and dipped the strawberries into the chocolate and placed on a sheet of waxed paper until the chocolate was firm. (If you are in a hurry, you can chill in the refrigerator for a few minutes to firm up the chocolate.)
• For this cake, I piped a dam of strawberry buttercream around the edge of the bottom layer of cake (the dam was piped about 1/2 inch from the edge of the cake.)
• Next, I spread the layer with a thin coating of ganache, and then piped on a buttercream filling which I spread with my spatula.
• I then added a layer of thinly sliced strawberries on top of the buttercream.
• Next, I added my middle cake layer and repeated these steps.
• I topped with the top layer of cake and frosted the cake with a coating of strawberry frosting.
• I filled a disposable piping bag (tip snipped away) with ganache and drizzled around the edge of the cake. I then covered the top of the cake with ganache as well as spread with my spatula.
• I topped with strawberry buttercream stars spaced around the edge of the cake, (Ateco 863) and then topped each with a chocolate covered strawberry.

CHOCOLATE-COVERED STRAWBERRIES CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans; set aside. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Gently fold into batter. Fold in strawberries. , Pour batter into prepared baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla., Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.