Strawberry Brandy Chocolate Cake Recipes

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.

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• For Sauce:
• Combine cream and sugar in heavy small saucepan. Stir over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and stir until chocolate melts and sauce is smooth. Mix in brandy and vanilla. (Can be prepared 2 days ahead. Cover and chill.)
• For Biscuit:
• Preheat oven to 375°F. Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour. Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add chopped chocolate. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
• Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar. Bake biscuit until cooked through and golden on top, about 25 minutes. Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)
• For Filling:
• Reserve 8 berries for garnish. Slice remaining berries into large bowl. Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes. Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl. Whip to soft peaks. Cover and chill cream until ready to serve.
• Rewarm sauce over low heat, stirring often. Cut around pan sides to loosen biscuit. Turn biscuit out onto work surface. Using long serrated knife, carefully cut biscuit in half horizontally. Using large spatula as aid, place biscuit bottom on platter. Spoon sliced berries with their juices over. Drizzle with some chocolate sauce. Spoon all but 1/2 cup whipped cream over; cover with biscuit top. Drop reserved whipped cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.

STRAWBERRY BRANDY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter 8 eight oz. ramekins and coat with cocoa powder.
• Place ramekins on cookie sheet covered with parchment paper.
• In glass bowl, defrost strawberries in microwave.
• Strain into another bowl and gently press out juice through fine strainer - keep pulp.
• Microwave liquid for 8 to 10 minutes until reduced to approximately ¼ cup.
• Place liquid and pulp into food processor and blend mixture.
• Resulting content should be approximately 1 ¼ cup of puree.
• In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.
• Incorporate eggs, milk, oil, vanilla, ½ cup brandy, and 1 cup strawberry puree.
• Fill ramekins ¾ full. The cakes will overflow while baking.
• Bake 35 to 40 minutes.
• While ramekins are baking, prepare whipped cream and ganache.
• For the whipped cream, mix remaining puree with 2T sugar.
• In a separate bowl, whip 1 cup cream until it forms soft mounds.
• Add the sweetened puree to cream and whip until stiff peaks can be formed.
• Refrigerate strawberry whipped cream.
• For the ganache, begin by heating ½ cup plus 2 T cream on stove until steam begins to rise.
• Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.
• Remove and stir until all chips are almost completely melted.
• Pour cream over melted chocolate chips and stir until smooth.
• Add 1 T brandy and mix until incorporated.
• To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.
• Top with a mound of strawberry whipped cream.
• Enjoy!