Chocolate Whipped Cream Cake with Strawberries - an impressive looking dessert cake from scratch, that's actually much easier to make than you might think.
Course
Cakes/Dessert
Cuisine
North American
Prep Time30minutes
Cook Time35minutes
Total Time1hour5minutes
Servings16servings
Calories550kcal
AuthorBarry C. Parsons
Ingredients
2poundsfresh strawberries, washed
For the chocolate cake
2cupssugar
2cupsall purpose flour
3/4cupcocoa
2tsp. baking powder
1tspbaking soda
1/2tspsalt
2eggs
1cupsoured milk(to sour, add 1 tbsp lemon juice or vinegar)
1cupblack coffee
1/2cupvegetable oil
1tspvanilla extract
For the Chocolate Whipped Cream Filling
2cupsdark chocolate chips(50% cocoa or higher)
2rounded tablespoons icing sugar
2cupswhipping cream
For the Chocolate Ganache Glaze
3/4cupchocolate chips
1 1/2tbspcorn syrup
3tbspbutter
Instructions
To prepare the cake
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans.
Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.
Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
To prepare the Chocolate Whipped Cream Filling
In a small saucepan over low heat, scald 1/2 cup of the whipping cream but do not let it boil.
Add the chocolate chips and stir just until they melt. You do not want to overheat the chocolate here. Stir off the heat, returning the pan to the heat only for 20 seconds at time until the chocolate is completely smooth.
Whip the remaining 1 1/2 cups whipping cream and the 2 rounded tbsp icing sugar together to firm peaks.
Using a whisk, fold the chocolate gently through the whipped cream in about 3 equal portion until thoroughly incorporated.
To prepare the Chocolate Ganache Glaze
Melt the butter in a small saucepan and add the corn syrup. When this mixture just begins to barley simmer remove from the heat and stir in the chocolate chips.
Stir until the chocolate is completely melted and the glaze is smooth and glossy.
If need be, return the pan to the heat for a minute to completely melt the chocolate.
To construct the cake
Clean and hull enough strawberries to cover the surface of the bottom layer of cake. Choose strawberries about the same size or cut the bases down to equalize their height.
Place the bottom layer of cake on a cake plate and spread on a thin layer of the chocolate whipped cream filling.
Next, add the strawberries, with the points upward tightly together to cover the entire bottom layer.
Next, add the remanning whipped chocolate cream cover the top and sides of the strawberries completely. Push it between the strawberries to fill any gaps.
Refrigerate the cake for a couple of hours to let the filling set completely.
Add the top layer of cake and pour the ganache on, using a decorating spatula or the back of a tablespoon to spread it evenly and let it drip down over the sides.
Garnish with additional fresh strawberries if you like before serving.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated