May 9, 2011

Dark & White Chocolate Layer Cake


This cake incorporates three of my most favorite things - chocolate cake, whipped cream, and strawberries.  Why I hadn't made it sooner, I'll never know.  It's been on my list to make for awhile, I guess I was just waiting for the perfect opportunity and that came in the form of a dinner party with some great friends who drove a good distance to have dinner with us.

This cake uses my favorite chocolate cake from Hershey's and has a delicious white chocolate filling.  The addition of strawberries adds a nice tart bite and additional texture. I love whipped cream and using it as frosting is just that much better - or the icing on the cake. ;)

I ate every last bite of this delicious dessert.  I cannot wait to make it again.


Dark & White Chocolate Layer Cake


For the dark chocolate cake:
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

For the white chocolate whipped cream:
6 oz. white chocolate, finely chopped
1 1/2 cups cold heavy cream

For the whipped cream frosting:
1 cup heavy cream, cold
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

Fresh strawberries, for the filling & garnishing

For the cake:
1. Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans.
2. In the bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda, and salt. Add in eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, until well combined.
3. Stir in boiling water (batter will be very thin). Pour batter into prepared pans. Bake for 30-35 minutes, until a tester comes out with only a few crumbs attached.
4. Cool in pan for 10 minutes before running a sharp knife around the edge and removing the cakes to a wire rack to cool completely.

For the white chocolate whipped cream:
1. Place the chopped white chocolate in a heatproof bowl set over a pan of simmering water and stir until melted. When the chocolate is nearly melted, bring 1/2 cup of the cream to a gentle boil.
2. Once the chocolate is melted, transfer the bowl to a work surface and pour in the hot cream over the chocolate and let it sit for one minute. Stir gently with a spatula until the chocolate is smooth. Let the chocolate sit until it is room temperature – the chocolate cannot be at all warm when it is added to the whipped cream. (This is very important!)
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining 1 cup of cream only until it holds very soft peaks.
4.  With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks.
5.  Transfer the cream to a bowl and press a piece of plastic wrap gently against the surface. Transfer to the refrigerate for at least 2 hours.

For the whipped cream frosting:
1. In the bowl of an electric mixer fitted with the whisk attachment beat the cream, sugar and vanilla together just until the cream begins to thicken.  Start on a slow speed and increase the speed as the cream gains texture. Continue to beat until the cream holds stiff peaks. (Be very careful not to overbeat the cream.)

To assemble the cake:
1. Transfer one of the cake layers to a cake plate and spread a thick layer of white chocolate whipped cream on top of the cake; layer with fresh strawberry slices.
2.  Lay another cake layer on top of the cream and berries, and press down gently. Top again with the white chocolate whipped cream and strawberries. Frost the cake with whipped cream frosting and garnish with fresh strawberries, as desired.

from Annie's Eats, cake adapted from Hershey’s, filling & frosting from Baking: From My Home to Yours by Dorie Greenspan

1 comment:

Mjhoss said...

Mouth watering so gonna try this recipe!

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