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Strawberry Chocolate Cake #dessert #partycake

Strawberry Chocolate Cake #dessert #partycake

This flavorful and extremely genuine looking cake is something you need to attempt while the crisp strawberries are in season. Also, what might coordinate preferable with strawberries over chocolate?! These two are intended to be as one! You could appreciate in new, succulent strawberries and quit fooling around chocolate treatment with only a solitary cut of this cake.

The cake base is my most loved go-to chocolate cake formula. It's one bowl formula! You can make it daily ahead, wrap and set in the refrigerator and make the mousse following day.

Strawberry Chocolate Cake resembles the best chocolate secured strawberries you've at any point eaten!!! Soggy chocolate cake finished with new strawberries, rich chocolate mousse, chocolate ganache and chocolate twists on top. This is not kidding chocolate fix, in addition to the cake looks pretty darn amazing! In any case, I'll reveal to you a mystery, this hotshot cake is very easy to make!


Strawberry Chocolate Cake #dessert #partycake

For Chocolate Cake:
  • 1 cup sugar
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/4 cup + 2 tablespoons cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
Chocolate Mousse:
  • 6 Tablespoons unsalted butter
  • 12 oz. high-quality semisweet chocolate(chopped)
  • 3.5 oz.white chocolate(chopped)
  • 1 3/4 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons unflavored gelatin
  • 2.5 Tablespoons cool water
  • 2 quarts strawberries ( try to find small strawberries)
For Chocolate Ganache:
  • 2/3 cup heavy cream
  • 5.5 oz. semisweet chocolate( chopped)
  • For Chocolate Curls:
  • 3.5 oz. semisweet baking chocolate
  • 1 tablespoon vegetable shortening (or vegetable oil)
NOTES: to assemble the cake you’ll need 9×3 inch springform pan.
To make the chocolate cake :
  1. Preheat the oven to 350°F, grease 9 inch round baking pan and line the bottom with parchment paper. (for this step DO NOT use springform pan because the batter is very runny, it might leak)
  2. In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Add egg, milk, oil and vanilla and mix on medium speed for 2 minutes. Add ½ cup boiling water and mix until combine.
  4. Pour the batter in the pan and bake until toothpick inserted in center comes out clean (25-35 minutes). Cool 10 minutes in the pan, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
For chocolate mousse filling:
  1. In a small dish soften 2 teaspoon unflavored gelatin in 2.5 tablespoons cool water, set aside.
  2. In a heat-proof bowl combine chopped semi-sweet chocolate, white chocolate and butter. Melt over double boiler or microwave. Stir until smooth and set aside to cool.
  3. Visit bit.ly/2HH2O3s for full instructions.

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