Victorian Strawberry Chocolate Cake Recipes

VICTORIAN STRAWBERRY CHOCOLATE CAKE

Steps:

• In a small bowl, combine water and cocoa until blended; set aside. In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top; allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. , For frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to set, about 30 minutes. , For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set. , Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator.

THE MOST AMAZING VICTORIA SPONGE

Steps:

• Preheat the oven to 180ºc/160º fan/Gas 4/350ºF Grease and line two 8" (20cm) round loose-bottomed cake tins.
• Put the soft butter (225g) into a large mixing bowl, add the caster sugar (225g) and use a handheld electric mixer to cream together until light and fluffy.
• Add the eggs to the mixing bowl, one at a time, beating well after each addition.
• Place a sieve over the mixing bowl and sift in the flour (225g) and baking powder (2tsps).
• Use a large metal spoon to gently fold the ingredients together. Take care not to overmix.
• Divide the mixture evenly between the two tins (about 430g in each tin). Smooth the top of the mixture with the back of a spoon and gently tap the cake tin on the work surface to release any air bubbles.
• Bake in the oven for 25 minutes. When baked, the cakes will shrink away from the sides of the tin slightly and will feel springy to the touch. Remove from the oven and leave to cool in the cake tins before turning out.
• When the cakes are cool place one of the cakes on a cake board or stand and spread it with the strawberry jam (6 tbsps).
• Put the double cream (250 ml), icing sugar (1.5 tbsps) and vanilla extract (1 tsp) into a mixing bowl. Whisk until it is forming soft peaks and holds its shape. Spread it on top of the jam and then sandwich the other sponge on top. To decorate, dust with icing sugar.

STRAWBERRY ROSE CHARLOTTE

Steps:

• Preheat oven to 350º. Line a baking sheet with parchment paper.
• For ladyfingers: In a medium bowl, beat egg yolks with a mixer at medium speed. Gradually beat all but 1½ teaspoons granulated sugar into yolks until pale and creamy, 3 to 5 minutes. Using a spatula, fold flour into mixture until incorporated.
• In a separate medium bowl, beat egg whites and salt with a mixer, beginning at a low speed. Add remaining 1½ teaspoons sugar and rose oil. In increments, increase mixer speed until stiff peaks form.
• Using a separate spatula, fold egg whites into yolk mixture until all ingredients are incorporated.
• Spoon batter into a piping bag fitted with a ¾-inch decorating tip.
• Pipe batter onto prepared pan in 3½-inch ladyfingers. Dust with a sprinkling of confectioners' sugar
• Bake until golden, 18 to 20 minutes.
• Set aside or freeze until ready to use.
• For cake: Preheat oven to 350º. Lightly grease an 8-inch cake pan with butter.
• Sift all-purpose flour, pistachio flour, salt, and cardamom into a medium bowl.
• In the work bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 5 minutes, pausing to scrape down sides of bowl.
• Add eggs, one at a time, and beat after each addition until fully blended. Add vanilla extract and
• pistachio paste; continue to beat until fully combined.
• Add flour mixture and blend until combined. Do not overbeat. Pour batter into prepared pan.
• Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool for 10 to 15 minutes.
• Using a cake slicer or serrated knife, cut cake in half horizontally.
• For mousse: In a large saucepan, cook strawberries over medium heat until smooth; blend with an immersion blender or blender. Add ⅓ cup sugar and bring mixture to a boil; reduce heat and simmer.
• Meanwhile, in a small bowl, stir together gelatin and lemon juice; let stand until softened, about 2 minutes.
• Add gelatin mixture to strawberry mixture, and cook, stirring constantly, until gelatin dissolves. Transfer to a bowl and let cool to room temperature.
• In a medium bowl, beat cream with remaining ¼ cup sugar with a mixer at medium speed until stiff peaks form. If desired, add rose oil and food coloring; beat 1 minute more.
• Fold strawberry purée into whipped cream until combined.
• For ganache: In a medium saucepan, bring cream and honey just to a boil over medium heat; immediately pour cream mixture over chocolate, and let sit for 3 minutes. Whisk well. Add butter and whisk until smooth.
• To assemble: Line an 8-inch cake pan with plastic wrap, letting excess extend over sides of pan. Place one cake layer inside, and smooth down sides of plastic wrap. Spread strawberry mousse over cake; top with remaining cake layer. Refrigerate for at least 2 hours or overnight.
• Using excess plastic wrap as handles, remove from pan and transfer cake to a wire rack set over a sheet pan. Pour ganache over top until it drizzles over completely; spread evenly with a spatula. Before ganache sets, press lady fingers around sides of cake, making sure they adhere. Tie a ribbon around charlotte and top with strawberries glazed with jam, if desired.