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chocolate covered strawberry cake

Chocolate Covered Strawberry Cake

Chocolate Covered Strawberry Cake

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Chocolate Covered Strawberry Cake
Chocolate Covered Strawberry Cake

 

Chocolate Covered Strawberry Layer Cake

This Chocolate Covered Strawberry Layer Cake is a moist chocolate cake layered with fresh chopped strawberries, strawberry buttercream and chocolate ganache! It’s covered in a chocolate drip and chocolate covered strawberries for a stunning and delicious cake!

This is one of those cakes that just brings out the “ooohs” and “ahhhhs” – both for the look and the taste. It’s such a fun cake to put together and serve, and it’s perfect for a special occasion or holiday like Valentine’s Day.

When I think of Valentine’s Day, chocolate covered strawberries seem to be kind of iconic. They can be romantic, but also are simple enough to share with friends. When turned into a cake, it takes new form and combines two of the best flavors – chocolate and strawberry!

This cake starts with tender, moist chocolate cake layers. The cake layers are filled with three layers chopped strawberries and strawberry buttercream and two layers of chocolate ganache. All the elements of chocolate covered strawberries in every bite!

To finish it off, it’s covered in more strawberry buttercream and a chocolate drip! The buttercream swirls on top with the chocolate covered strawberries make it just perfect!

Ingredients

Chocolate Cake Layers

  • 2 cups (260g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (224g) unsalted Challenge butter, room temperature
  • 2 cups (414g) sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup (180ml) warm water
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 3/4 cup (180ml) milk

Chocolate Ganache

  • 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 3/4 cup (180ml) heavy whipping cream

Strawberry Buttercream Frosting

  • 2 1/2 cups (about 2 oz | 57g) freeze-dried strawberries
  • 1 3/4 cups (336g) unsalted Challenge butter, room temperature
  • 3/4 cup (142g) shortening
  • 10 cups (1150g) powdered sugar
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tsp vanilla extract
  • Salt, to taste
  • 24 tbsp (30-60ml) additional water or heavy whipping cream

Additional

  • 1 1/2 cups diced strawberries
  • 8 chocolate-covered strawberries

INSTRUCTIONS

TO MAKE THE CHOCOLATE CAKE:

  • Preheat the oven to 350 F. Line a half-sheet rimmed baking sheet (18 x 13 inches) with parchment, and spray the parchment with nonstick cooking spray.
  • Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
  • In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee, if using). In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
  • When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 20-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using. The cake can be made several days in advance and kept, well-wrapped and refrigerated or frozen, until ready to use. If you freeze it, make sure it’s partially defrosted before you use it so you can cut it easily.

 

Chocolate Covered Strawberry Cake
Chocolate Covered Strawberry Cake

 

FOR THE STRAWBERRY BUTTERCREAM:

  • Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
  • Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
  • Beat the whites on medium-high speed until they are a shiny, stiff, voluminous meringue, and are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 15-20 minutes, or more. Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions.
  • It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again until it has thickened and is smooth and silky. Add the vanilla extract and salt and beat until it is mixed in.
  • With the mixer running, slowly add the strawberry puree in batches, letting it incorporate little by little. Adding it slowly will help prevent it from separating from the addition of the extra liquid. Once all of the puree is added, add a few drops of pink food coloring until you get a color you like.
  • The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it has been chilled, let it sit at room temperature until completely soft, then re-whip it to get the smooth texture back before you use it.

FOR THE CHOCOLATE GANACHE:

  • Place the chopped semi-sweet chocolate in a medium bowl and set aside. Pour the heavy cream into a small saucepan and place it over medium heat. Bring it to a simmer so that bubbles appear along the sides of the pan, but don’t let it boil.
  • Pour the hot cream over the chopped chocolate and let it sit for one minute to soften and melt the chocolate. After a minute, gently whisk the cream and chocolate together until it is shiny and smooth. If you won’t be using it soon after making it, press a layer of cling wrap on top of the chocolate and refrigerate it for up to a week. To use it, gently re-warm it in short intervals in the microwave, whisking frequently, until it is fluid again.

ASSEMBLY OF THE CHOCOLATE COVERED STRAWBERRY CAKE:

    1. Use an offset spatula to place a dollop of frosting onto a cake board or serving platter that’s on a turntable. Place one cake layer on top and spread about 1 cup of the strawberry buttercream on top of the first layer.
    2. Scoop some frosting into a disposable piping bag and snip off the end. Pipe a double rim of frosting around the edges of the cake and spoon in some of the ganache and spread into a thin layer.
    3. Spread on a handful of diced strawberries. Repeat with all layers, placing the final layer upside down.
    4. Frost the entire cake with a thin layer of strawberry buttercream. Chill the cake for 30 minutes.
    5. Remove cake from refrigerator and frost the entire cake with a thick layer of frosting. Chill cake in the refrigerator for another 30 minutes or in the freezer for 10-20 minutes.
      1. Pour remaining ganache into a disposable piping bag or a ziploc bag and snip off the tip. Drip the ganache off the edge of the cake and fill the center. Use an offset spatula to to spread the ganache over the top. Refrigerate for 5-10 minutes to set the ganache.
      2. Transfer remaining frosting to a pastry bag fitted with a large star tip (I used Wilton 8B). Remove cake from the refrigerator and pipe 10 swirls over the top. Top each swirl with a chocolate covered strawberry. Slice and serve!

       

      Chocolate Covered Strawberry Cake
      Chocolate Covered Strawberry Cake

      NOTES

       

      • Make ahead: (1) Chocolate Cake layers can be made ahead of time and double-wrapped in plastic wrap and stored in the refrigerator or freezer. (2) Ganache can be made ahead of time and stored in the refrigerator covered. Reheat in the microwave for 30 seconds and stir until smooth. (3) Strawberry Frosting can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for several months. Before using — allow frosting to come to room temperature, then re-whip in a stand mixer until the frosting is smooth and fluffy.
      • Chocolate Covered Strawberries: I don’t recommend making the chocolate covered strawberries ahead of time because the moisture from the strawberries would leak and the chocolate would get grainy.
      • Reduced Strawberry Purée: you can use thawed frozen strawberries instead of fresh strawberries, though the cooking time may be longer since there will be more liquid.
      • Chocolate Cake Layers: feel free to replace half of the unsweetened cocoa powder with dutch-process cocoa for a deeper flavour.

       

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