Strawberry Chocolate Cake

Strawberry Chocolate Cake might be just the Mexican recipe you are searching for. This recipe serves 1. One portion of this dish contains about 39g of protein, 365g of fat, and a total of 5526 calories. For $13.83 per serving, this recipe covers 64% of your daily requirements of vitamins and minerals. 5085 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have strawberries, strawberry jam, cup cakes, and a few other ingredients on hand, you can make it. It works well as a pricey main course. Mother's Day will be even more special with this recipe. It is a good option if you're following a gluten free diet. It is brought to you by Moms Dish. Overall, this recipe earns a tremendous spoonacular score of 97%. Similar recipes include Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce, Confession #109: I Buy Too Much Chocolate… Strawberry Bundt Cake with White Chocolate Ganache, and Strawberry Chocolate Cake.

Servings: 1

Preparation duration: 45 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bake two sponge 11 inch cakes per instructions in the link above. Slice each sponge cake into two layers. Apply strawberry jam to the layers of the sponge cake. Into the whipping cream, sift in powdered sugar and cocoa powder. Beat on high speed, until it doubles in volume. Make sure not to over beat, otherwise cream becomes runny.Apply cream to the cake, lay out strawberries in between each layer. Apply remaining cream on the outside of the cake. Bring whipping cream to a boil, pore it over chocolate chips, stir until smooth. Add butter to the mixture and stir again until smooth. Let ganache cool a little. Place chocolate ganache in a ziplock or a piping bag. Drizzle chocolate on the edges of the cake, letting the chocolate drip off the sides. Apply the remaining chocolate ganache to the top of the cake. Melt chocolate chips in a microwave, stirring it every few seconds. Add shortening into the melted chocolate, to make the chocolate a bit runny. Dip strawberries into the chocolate, place them on the edge of cake. Let the cake sit overnight in a refrigerator.

 

Step by step:

1. Bake two sponge 11 inch cakes per instructions in the link above. Slice each sponge cake into two layers. Apply strawberry jam to the layers of the sponge cake. Into the whipping cream, sift in powdered sugar and cocoa powder. Beat on high speed, until it doubles in volume. Make sure not to over beat, otherwise cream becomes runny.Apply cream to the cake, lay out strawberries in between each layer. Apply remaining cream on the outside of the cake. Bring whipping cream to a boil, pore it over chocolate chips, stir until smooth.

2. Add butter to the mixture and stir again until smooth.

3. Let ganache cool a little.

4. Place chocolate ganache in a ziplock or a piping bag.

5. Drizzle chocolate on the edges of the cake, letting the chocolate drip off the sides. Apply the remaining chocolate ganache to the top of the cake. Melt chocolate chips in a microwave, stirring it every few seconds.

6. Add shortening into the melted chocolate, to make the chocolate a bit runny. Dip strawberries into the chocolate, place them on the edge of cake.

7. Let the cake sit overnight in a refrigerator.

Nutrition Information:

covered percent of daily need

 

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