Chocolate Cake With A Strawberry Filling Recipes

Steps:

• Preheat oven to 350°. Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, add frosting; fold in whipped topping.
• On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa.
• In a mixing bowl, combine the flour, granulated sugar and salt.
• In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
• Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks.
• For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Leave them to macerate for 15 minutes, and then drain off the excess liquid.
• Whip together the powdered sugar and cream and set aside.
• Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Don't assemble more than an hour before serving.

Steps:

• 1. Tips: these amounts are based on the cake box ingredients what your doing is replacing the oil with butter and double it. your adding 1 or 2 extra eggs and replacing the water with equal amounts of milk. so you can use any box mix or flavor you want just adjust to these amounts and mix according to the package. Also the original called for 2 1/2 cups of strawberries and 2 1/2 Tablespoon of cornstarch, my berries did not have much flavor and did need the full amount of sugar you can adjust next time I will add some strawberry preserves to the mixture, I did not included the 1 Tablespoon of espresso that I added in the ingredient list I did not feel it added much flavor ill try more next time.
• 2. For the cake set oven to 350, grease and or line your pan or pans I used one 9 X 13 add to bowl cake mix, milk, melted cool butter mix lightly then add eggs I did mine one at a time mix well after each. use the cook times according to box directions test with tooth pick be-careful not to over bake nothing worse then a dry cake.
• 3. For the filling, In a sauce pan medium heat ( I used my frying pan) add strawberries, sugar & cornstarch cook till thickened stir often crushing berries as they cook after all they are going between the cake layers. Remove from heat let cool completely before using. I did not use all mine so I froze the remaining cooked berries. I assume you can use any berry that you prefer.
• 4. For the Icing, in a bowl add room temperature whip the butter till fluffy add vanilla mix well then cream in the cream cheese, slowly add the powdered sugar. if your not going to ice the cake store the icing and filling in the fridge like I did, bring back to room temp when ready to ice the cake.
• 5. I wanted to expand on the icing for a minute. Many when making this sort of icing and butter cream icing find sometimes it may have a bit of a gritty feel. In my research I have found you dont want to over whip the cheese as it can separate which will split it or leave the grit feel it seems logically the sugar needs to have some liquid to melt the sugar and cornstarch. Many do not recommend using table sugar finely ground as the starch is to prevent caking, you can see in my recipes I have made mine and had no issues. Saying that I would suggest using a splash of milk to aid in the spreading factor and melting the sugar to avoid the grit ALWAYS use room temperature butter and cheese.
• 6. Back to the Cake, when cooled considering we are a family of two I cut my cake in half put the filling in and iced it I then froze half for a later time so far it seems to have done well in the freezer, ill update you when I eat it again. So for both sides slice your cake in half spread the cool strawberry mixture over the cake top with the other half. I put mine in the refrigerator at this point to let the cake and berries firm up then I spread the frosting back in the fridge.
• 7. UPDATE: this cake actually tasted better after it was frozen and it seemed moister or both myself and my husband imagined it. Also the icing mine did have a bit of a grit feel I spoke about but after freezing it was gone yet another benefit to freezing half this cake.

Steps:

• For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
• In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
• Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
• In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
• Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
• Spread 1/4 cup strawberry preserves between each cake layer.
• Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
• For White Chocolate Frosting (Makes about 3 cups):.
• In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
• In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.