Sinfully Good A Million Layers Chocolate Layer Cake With Strawb Recipes

SINFULLY GOOD A MILLION LAYERS CHOCOLATE LAYER CAKE, WITH STRAWB

Steps:

• Chocolate Cake:.
• Cream butter, being careful to keep butter cool.
• Cream butter and sugar at meduim speed for 3 to 5 minutes until light and airy.
• Add eggs one at a time, blending completely.
• add vanilla, beat well.
• Combine all dry ingredients, mix thoroughly.
• Add dry ingredients and buttermilk alternately to the butter mixture, ending with dry. Mix only to combine.
• Stir in the hot chocolate, batter will be a little runny.
• Bake in 13 x 9 baking pan until toothpick inserted in center comes out clean. About 35 to 40 minutes. You can also use 2 9 x 5 bread pans or 2 9 inch cake pans. Grease and Flour whatever pan you use.
• Cool cake for 10 minutes in pan, and then on wire rack. I cool the cakes in the frige while making all the fillings and frostings.
• The cake will likely be soft, and crumbly. It may drop in the middle a little too, don't worry if this happens.
• Chocolate Mousse Filling:.
• combine melted chocolate (I melt in microwave) with condensed milk.
• Add water and pudding mix, stir until combined.
• Cool for 30 minutes in refrigerator.
• fold in whipped cream, the chocolate mixture will be very thick so this will take a bit of stirring.
• divide in half.
• Make either the strawberry filling or the chocolate filling (unless you'd like both).
• Strawberry Filling:.
• Combine all ingredients in a sauce pan. Heat and stir constantly until everything is dissolved and it begins to thicken. Bring to boil while stirring for an additional 3 to 5 minutes. It will thicken more in the refrigerator. Cool in refrigerator.
• Divide in half.
• Chocolate Filling:.
• Combine sugar, flour and salt in a sauce pan over medium heat.
• Gradually add milk.
• Cook and stir until it boils, stirring constantly for one minute.
• Remove from heat, stir in vanilla.
• Cool in refrigerator.
• Divide in half.
• Assembly:.
• Crumble the cake and divide into 3 somewhat equal portions.
• line the bottom of a serving bowl with one portion of cake.
• spead with chocolate mousse.
• spread with either strawberry filling or chocolate filling.
• repeat layers (cake, mousse and filling).
• Garnish with whipped cream and strawberries if you would like.

REALLY GOOD CHOCOLATE LAYER CAKE

Steps:

• Make the cake: In a small saucepan, bring the water to a boil, turn off heat and whisk in the cocoa until smooth. Let cool to room temperature.
• Place the rack in the center of the oven, and preheat to 350 degrees F.
• Butter 2 (8 by 2-inch) round cake pans, line the bottoms with circles of parchment and butter the parchment. Dust them with flour, shaking off excess flour. Set aside.
• In the bowl of a standing mixer with the paddle attachment, add the cold butter, sugar, eggs and vanilla. Beat on slow to combine and raise to medium-high speed for 8 to 10 minutes until the butter is almost completely incorporated into the mixture.
• Meanwhile, in a medium bowl, sift the flour, baking soda, baking powder and salt.
• With the mixer on low speed, alternately add the flour mixture and the cocoa liquid in 2 additions of each, stopping to scrape the bowl occasionally, mixing just until combined.
• Evenly divide the batter between the 2 cake pans (I weigh them to get them even.) Bake for 45 to 55 minutes until the cake springs back when gently pressed and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then place on wire racks to finish cooling completely.
• Make the frosting: Put the chocolate chips in a heat proof bowl and place over a saucepan of simmering water, do not let the water touch the bottom of the bowl. Stir the chips occasionally until melted, and remove from the heat to cool.
• In a medium mixing bowl, sift together the confectioners' sugar, cocoa and salt and set aside.
• In the bowl of a standing mixer with the paddle attachment, beat the butter and the cream cheese until it is light and fluffy.
• On low speed, slowly add the confectioners' sugar mixture to the butter mixture, combining well. Add the melted chocolate and the sour cream and vanilla, mixing just until combined. It's best to use it as soon as soon as it is made.
• To assemble the cake: If the layers are a little uneven, then level the top of each layer. Using a serrated knife, split the first layer in half and place on a cake plate. Spread 1 cup of the frosting on top of the layer and spread to the edges. Add the next layer and spread another cup of frosting over it. Split the other layer in half, spread with another 1 cup of frosting, turn the top layer upside down so that the bottom is on top, and pile on the rest of the frosting, evenly spreading it all over the top and the sides, swirling as you go. Yum!
• (Hints: I stick a 12-inch wooden skewer in the center of the cake to secure it while I frost it, and remove it before finishing frosting the cake. And, I lay strips of waxed paper under the cake to keep the cake plate clean as I frost the cake.).

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.