Chocolate strawberry drip cake for my mom’s Birthday! First (and
Beat the butter with the paddle attachment on medium speed, scraping the bowl as needed, until smooth and creamy, 1 to 1 1/2 minutes. Add 3 heaping tablespoons of the strawberry purée and beat on medium speed just until incorporated. Add 3 3/4 cups powdered sugar and add a pinch of kosher salt.
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Grease a 9 x 13 pan or 2-9 inch pans for a layered cake and preheat an oven to 350°F. Mix strawberry cake mix, vegetable oil, white chocolate pudding, eggs, sour cream and water. Fold in chocolate chips. Bake 30 - 45 minutes at 350°F until a toothpick inserted in the center comes out clean. Let cake cool or Cool Whip will melt.
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Cut each cake layer again about half way down to make 4 thin layers of cake. Place one layer of chocolate cake on your cake board or serving plate and put some of your strawberry buttercream on top, smoothing it out to an even layer. Place the next layer of cake on top and spread with more buttercream.
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Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat then oven to 350 F/180 C. Combine the cake flour, sugar, cocoa powder, brown sugar, baking powder, baking soda, and salt. Mix in the butter until it resembles coarse sand, about 3 minutes on low speed.
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Adjust an oven rack to the middle position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray. In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. In a 4 cup liquid measuring cup or bowl, whisk together the eggs, milk, oil and vanilla extract.
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To make the chocolate cake: Preheat the oven to 350 F. Line a half-sheet rimmed baking sheet (18 x 13 inches) with parchment, and spray the parchment with nonstick cooking spray. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment.
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In a medium bowl add the flour, baking powder and salt, whisk to blend and set aside. In the bowl of your electric mixer (and with a paddle attachment if using a stand mixer), add the softened, unsalted butter. Mix until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes.
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Preheat oven to 350 F. Line two 6 inch pans with parchment paper. Set aside. In a bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder. ( if using) Set aside. In a mixing bowl, beat eggs, vegetable oil and sugar until combined.
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Remove the cake from the fridge and use the squeeze bottle and pour the ganache around the top edge of the cake to create drips. Pipe dollops of frosting all over the top of the cake with the leftover chocolate frosting. Top with chocolate covered strawberries, fresh strawberries and ferrero rochers! 14 Servings.
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Instructions. Preheat your oven to 350°F. Grease 3 (9 inch) cake pans with butter or oil, and dust the bottom and sides of the pan with cocoa powder. Tap out any excess cocoa, and set aside. Make the chocolate cake: In a large bowl, whisk together you flour, baking powder, baking soda, cocoa powder, sugar, and salt.
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For another great chocolate cake try this chocolate peanut butter cake. STEP 1: Mix the wet ingredients together. Mix the oil, buttermilk, vanilla, melted chocolate, and eggs. Next, add in the hot water. STEP 2: Mix the cake batter. Pour the wet ingredients into the dry.
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Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.
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Preheat oven to 350 degrees. In mixing bowl, whisk together the flour, sugar and salt. Set aside. In saucepan, add butter, oil, cocoa, and water and on medium heat. As soon as it comes to a simmer, remover from heat. Pour hot liquid over dry ingredients and stir until combined.
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Preheat oven to 325 degrees F. Prepare 3 (10 inch) cake pans. (line with wax paper on bottom, grease and flour bottom and edges of pans.) In an extra large mixing bowl combine all of the dry ingredients. Whisk together to blend well. Make a gully in the center of dry ingredients and add remaining ingredients.
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Divide the batter evenly between the cakes pans and bake for 25-30 minutes, or until a toothpick comes out with a few crumbs. 11. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 12. While the cake layers cool, make the chocolate ganache.
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Whisk to combine, set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined.
