Chocolate Cake With A Strawberry Filling Recipes

CHOCOLATE STRAWBERRY CAKE WITH FLUFFY FROSTING

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.

CHOCOLATE & STRAWBERRY CAKE

Steps:

• Lightly oil two 6'' round spring form cake pans, line their bottoms with parchment paper and set aside.
• Preheat oven to 350F (180C).
• Beat eggs and sugar with an electric mixer or a hand whisk until creamy.
• Add in oil, yogurt, milk and vanilla extract. Mix well.
• In another bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Pour the dry mixture into the wet mixture in two or three batches. Stir with a hand whisk just until combined. Don't over-mix!
• Share the batter into two pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Remove them from the oven and let them cool in the pan for about 10 minutes. Then carefully remove them from the pans. Allow them to cool completely on a cooling rack.
• Meanwhile prepare the chocolate ganache.(See the video above).
• Put chocolate chips in a bowl.
• Heat the heavy cream just until it boils and pour it over the chocolate chips. Wait for 2 minutes and stir until smooth.
• Let it reach room temperature.
• Spread ¼ of your chocolate ganache on the first cake. Wait for about 10 minutes so that the ganache sets a bit.
• Thinly slice ½ cup of strawberries lengthwise and place them on the chocolate ganache you spread on the first cake.
• Carefully place the second cake on the strawberries, gently press on it just to help it set.
• Pour the rest of the ganache over it. Wait about 10 minutes and then place the rest of the strawberries as they are on the top.
• Place a sprig of fresh mint on the very top.

CHOCOLATE-STRAWBERRY CELEBRATION CAKE

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.

STRAWBERRY CAKE FILLING

Steps:

• Whisk water and cornstarch together in a large saucepan.
• Stir strawberries and sugar into the water.
• Cook strawberry mixture over medium heat until thick, about 10 minutes.
• Allow to cool completely before use.

CHOCOLATE COVERED STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees
• Grease and flour three 8 x 2 inch round pans - I recommend using a circle of wax or parchment paper in the bottom of each pan. Cakes with fruit are more likely to stick.
• In a medium bowl add the flour, baking powder and salt, whisk to blend and set aside.
• In the bowl of your mixer, add the butter and mix until softened and smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes.
• Add the oil and blend
• Add the eggs one at a time and mix until the yellow of each egg is blended in.
• Add the vanilla and strawberry extract, blend.
• Alternately, add the flour mixture and the strawberry puree, beginning and ending with the flour mixture (3 additions of flour and 2 of strawberry puree)
• Add 2 to 3 drops AmeriColor pink coloring or your pink coloring of choice (optional but you will have a prettier shade of pink for your cake!)
• Pour cake batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Check at 25 minutes.
• Place your chocolate into a microwave safe bowl.
• Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
• Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
• *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
• Cream the softened butter until smooth.
• Gradually add the powdered sugar and pureed strawberries beating at medium speed until blended.
• Continue mixing on medium speed another 3 to 4 minutes, scraping the sides of the bowl occasionally
• Slow down the mixer to very slow (#2 on a KitchenAid) and mixing another 1 to 2 minutes. This will eliminate air pockets. The buttercream will become very smooth.
• If the buttercream is too thin add more powdered sugar, if too thick add more puree or a bit of milk.
• Makes 4 to 4 1/2 cups
• We melted four oz. of chocolate in the microwave in 10-20 second increments until fully melted. We washed, dried, and dipped the strawberries into the chocolate and placed on a sheet of waxed paper until the chocolate was firm. (If you are in a hurry, you can chill in the refrigerator for a few minutes to firm up the chocolate.)
• For this cake, I piped a dam of strawberry buttercream around the edge of the bottom layer of cake (the dam was piped about 1/2 inch from the edge of the cake.)
• Next, I spread the layer with a thin coating of ganache, and then piped on a buttercream filling which I spread with my spatula.
• I then added a layer of thinly sliced strawberries on top of the buttercream.
• Next, I added my middle cake layer and repeated these steps.
• I topped with the top layer of cake and frosted the cake with a coating of strawberry frosting.
• I filled a disposable piping bag (tip snipped away) with ganache and drizzled around the edge of the cake. I then covered the top of the cake with ganache as well as spread with my spatula.
• I topped with strawberry buttercream stars spaced around the edge of the cake, (Ateco 863) and then topped each with a chocolate covered strawberry.

CHOCOLATE CAKE WITH A STRAWBERRY FILLING

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.

CHOCOLATE VALENTINES DAY CAKE

Steps:

• Prepare 4 cake pans using parchment circles in the bottom of each pan and lightly coating the sides and paper with butter. I use 9 inch round cakes pans.
• Preheat oven to 350
• Blend flour, salt, baking soda, cocoa and sugar together, set aside
• Make sure all of your wet ingredients are at room temperature.
• In the bowl of your mixer whip softened butter and yogurt together .
• Add the eggs one at a time fully incorporating before adding another, and remember to scrape down your bowl in between each addition.
• Add vanilla and mix until blended
• Add the dry ingredients and mix just enough to blend them into the wet ingredients.
• Divide between 4 cake pans,spreading batter evenly using an offset spatula
• Bake 20-25 minutes or until a toothpick inserted in the center comes out clean
• Cool on wire rack for 10 minutes then remove from pan to continue cooling.
• Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 5 minutes.
• In a food processor, puree 2 cups sliced strawberries and 1/2 cup granulated sugar until smooth.
• Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat, and add gelatin water mixture to strawberry mixture, stirring constantly until gelatin dissolves.
• Cover and chill until slightly thickened about 30 minutes, stir the mixture every 10 minutes
• Whip cream at low speed until foamy; gradually increase speed to medium-high, and beat until soft peaks form.
• Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture has thickened enough to be used as filling
• Spread about 1 cup Strawberry Mousse between each cake layer, cover and chill 3 hours or until mousse is set.
• In a double boiler melt chocolate, set aside.
• Add Mascarpone to a large bowl and beat with confectioner's sugar in three additions until smooth.
• Add vanilla and gradually add the melted chocolate.
• Whip frosting until light and fluffy and frost cake immediately, before chocolate can set.
• Sprinkle mini chocolate chips on top of cake.
• Refrigerate cake until serving, but allow it to stand at room temperature for 30 minutes before serving.

WHITE CHOCOLATE CAKE WITH STRAWBERRY FILLING

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.

STRAWBERRY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with cooking spray.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until smooth, about 2 minutes. Divide batter between prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Cool in the pans for 15 minutes. Invert onto a rack and cool completely, about 20 minutes.
• Mix milk, chocolate pudding mix, and confectioners' sugar together in a bowl to make frosting; fold in whipped topping.
• Spread half of the frosting over 1 cake. Spread 1/2 cup strawberry glaze over the frosting. Place the second cake on top; cover with remaining frosting. Spread remaining strawberry glaze on top. Arrange strawberries over glaze. Drizzle top and sides of cake with chocolate syrup. Chill cake until serving.

STRAWBERRY CHOCOLATE CAKE

Steps:

• Preheat the oven to 350. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and lightly dust with flour. Set pans aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl and set aside. (Be sure to stir very well because cocoa powder tends to clump together. If your cocoa powder is really clumpy, sift it before stirring with the rest of the dry ingredients.)
• Combine the sugar, butter, oil, eggs, and vanilla in a large mixing bowl and whisk until well combined.
• Use a rubber spatula to mix the dry ingredients into the wet ingredients, then slowly add the coffee (or cola), mixing until just incorporated. Divide batter evenly between the prepared pans and bake for 28 to 32 minutes, until the cakes spring back when touched gently with your finger.
• Let cake layers cool in pans for 20 minutes, then carefully remove from the pans to cool completely on a wire rack before filling and frosting your cake.
• Combine the gelatin and water in a medium bowl and set aside.
• Cut the 2 cups of whole strawberries into small pieces and puree in a food processor. Pour the pureed berries into a small saucepan and add the sugar and lemon juice. Cook over medium-high heat until mixture begins to bubble, stirring constantly.
• Allow the mixture to boil for 2 minutes. Pour into the bowl with the water and gelatin; stir until incorporated, then stir in the 1 cup of chopped berries. Refrigerate until thickened, about 2 hours.
• When the filling has thickened and the cake layers are completely cool, make the frosting. Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
• Add 4 cups of the powdered sugar, the cocoa powder, 3 tablespoons of the milk or cream, and the vanilla, espresso powder, and salt. Mix on low until well combined, stopping a few times to scrape the sides and bottom of the bowl.
• Turn mixer to medium and beat until frosting is very smooth. Add additional powdered sugar if frosting is too thin and additional milk or cream if it is too thick.
• Once your cake layers have cooled, use a long serrated knife to trim them if they've domed.
• Set 1 cake layer on a cake stand or cardboard cake circle. Transfer about 1 cup of frosting to a piping bag fitted with a large round tip and pipe a circle of frosting around the perimeter of the cake. (This keeps the filling from oozing out.)
• Spread half of the filling into an even layer inside the circle.
• Top with a second cake layer and repeat that process. Top with the final cake layer. Frost and decorate cake as desired. Chill for at least 4 hours (or overnight) to set the frosting and filling, then slice and serve.
• Uneaten cake can be stored, covered, in the fridge for up to 2 days or (tightly wrapped) in the freezer for up to 2 months.

DEVIL'S FOOD CAKE WITH STRAWBERRY FILLING & BUTTERCREAM FROSTING

Steps:

• For Cake
• Heat oven to 325. Grease two 8-inch round cake pans and line with parchment paper. Grease the parchment.
• In a medium bowl, combine the chocolate and cocoa powder. Pour the hot coffee into this same bowl and whisk to combine. Stir in the buttermilk until smooth.
• In another bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well and scraping down the sides after each addition. Mix in the vanilla. Scrape down the bowl and mix again for 30 seconds.
• Add in the flour in three parts, alternating with the chocolate mixture.
• Divide the batter among the prepared pans. Bake for 35-40 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 15 minutes. Turn out onto the rack and let cool completely.
• FOR FILLING
• Whisk water and cornstarch together in a large saucepan.
• Stir strawberries and sugar into the water. (add lime juice if using)
• Cook strawberry mixture over medium heat until thick, about 10 minutes.
• Allow to cool completely before use.
• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.