Sinfully Good A Million Layers Chocolate Layer Cake With Strawb Recipes

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:

• 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.

Steps:

• Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
• Remove from heat when almost melted (do not scorch).
• Preheat your oven to 300F.
• Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
• Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
• Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
• Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
• Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
• Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
• Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
• Cover pan and chill in the refrigerator for 4 hours or until set.
• Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.