CHOCOLATE-COVERED STRAWBERRY CAKES #dessert #chocolatecake

CHOCOLATE-COVERED STRAWBERRY CAKES #dessert #chocolatecake

This formula really got its begin when I discovered these since quite a while ago stemmed strawberries at the supermarket. I hadn't considered making smaller than expected cakes, however the berries were so excellent, so fat and red and delicious, that I realized they required their very own featuring vehicle. I don't keep running crosswise over since quite a while ago stemmed berries all the time, and in the event that you can't discover any (or don't have any desire to pay the exceptional value) at that point any expansive strawberry would work similarly too!

These sweet little cakes are the ideal size to serve 2 individuals—how's that for sentimental?! Except if you would rather not share, in which case I suggest you each eat an entire cake and after that high-five over your childishness. The formula makes five 3-layer cakes that are just around 4 inches wide, so it is anything but a staggering measure of pastry, and their little, convenient size makes them simple to impart to your top picks.

Also Try Our Recipe : COOKIE DOUGH CUPCAKES

CHOCOLATE-COVERED STRAWBERRY CAKES #dessert #chocolatecake

INGREDIENTS
FOR THE CHOCOLATE CAKE:
  • 9 oz butter at room temperature
  • 7 oz granulated sugar (1 cup)
  • 7 1/2 oz brown sugar (1 cup packed)
  • 3 eggs at room temperature
  • 1 tbsp vanilla extract
  • 12 oz buttermilk (1 1/2 cups) at room temperature
  • 6 oz sour cream (3/4 cup) at room temperature
  • 3 tbsp water OR brewed coffee at room temperature
  • 11 3/4 oz all-purpose flour (2 2/3 cups)
  • 4 1/2 oz sifted unsweetened cocoa powder (1 1/2 cups)
  • 2 1/4 tsp baking soda
  • 3/4 tsp salt
FOR THE STRAWBERRY BUTTERCREAM:
  • 9 egg whites
  • 14 oz granulated sugar (2 cups)
  • 1 lb unsalted butter soft but still cool
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup strawberry puree strained of seeds (see Note below)
  • Pink gel food coloring I used Americolor Soft Pink
FOR THE CHOCOLATE GANACHE AND ASSEMBLY:
  • 8 oz semi-sweet chocolate finely chopped
  • 8 oz heavy cream
  • 2 cups fresh strawberries
  • 5 large beautiful strawberries, preferably long-stem variety
INSTRUCTIONS
TO MAKE THE CHOCOLATE CAKE:
  1. 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.
  2. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
  3. In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee, if using). In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
  4. When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 20-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using. The cake can be made several days in advance and kept, well-wrapped and refrigerated or frozen, until ready to use. If you freeze it, make sure it's partially defrosted before you use it so you can cut it easily.
FOR THE STRAWBERRY BUTTERCREAM:
  1. Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
  2. Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
  3. Beat the whites on medium-high speed until they are a shiny, stiff, voluminous meringue, and are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 15-20 minutes, or more. Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again until it has thickened and is smooth and silky. Add the vanilla extract and salt and beat until it is mixed in.
  4. With the mixer running, slowly add the strawberry puree in batches, letting it incorporate little by little. Adding it slowly will help prevent it from separating from the addition of the extra liquid. Once all of the puree is added, add a few drops of pink food coloring until you get a color you like.
  5. The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it has been chilled, let it sit at room temperature until completely soft, then re-whip it to get the smooth texture back before you use it.
FOR THE CHOCOLATE GANACHE:
  1. Place the chopped semi-sweet chocolate in a medium bowl and set aside. Pour the heavy cream into a small saucepan and place it over medium heat. Bring it to a simmer so that bubbles appear along the sides of the pan, but don't let it boil.
  2. Visit bit.ly/2HKvpVJ for full instructions.

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