Chocolate Strawberry Layer Cake Recipe | The Tummy Train
This Chocolate Strawberry Layer Cake boasts delicious layers of chocolate cake and cream, with fresh strawberries hidden inside.
Preheat oven to 350F / 180C
Ingredients for the chocolate cake:
1 cup (240 mL) whole milk
1 Tablespoon lemon juice or vinegar
2 cups (240 grams) all-purpose flour
¾ cup (63 grams) cocoa powder
2 cups (400 grams) sugar
2 teaspoons (8 grams) baking powder
1 teaspoon (6 grams) baking soda
½ teaspoon salt
2 eggs, room temperature
1 cup (240 mL) black coffee
½ cup (120 mL) vegetable oil
1 teaspoon (5 grams) vanilla extract
Ingredients for the Chocolate Ganache Whipped Cream & Filling:
2 cups (480 mL) heavy whipping cream, divided use
1 cup (170 grams) bittersweet chocolate chips or chunks
2 Tablespoons (15 grams) confectioners’ sugar
400 to 500 grams fresh strawberries, washed and hulled
Ingredients for the Chocolate Ganache Glaze:
¾ cup (127.5 grams) semisweet or bittersweet chocolate chips or chunks
1½ Tablespoons corn syrup
3 Tablespoons (42.5 grams) butter
Strawberries, quartered (optional, to garnish)
See full recipe and more tips here--
#chocolatecake #strawberrycake #layercakerecipe
Adapted from Rock Recipes blog
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Chocolate Strawberry Cream Cheese Mousse Cake
If you love chocolate and strawberry combination you should definitely try this easy recipe for Chocolate Strawberry Cream Cheese Mousse Cake. The cake consists of a rich, dense and decadent fudgy chocolate cake at the bottom topped with fresh strawberries and then baked together, all covered in strawberry cream cheese mousse. This cake is simply bursting with strawberry flavor, the smooth texture of the mousse goes perfectly with the texture of the cake and is really refreshing and summery.
#chocolatestrawberrymoussecake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
1/3 cup (40g) flour
4 oz (120g) fresh strawberry quarters
Strawberry Cream Cheese Mousse
Strawberry sauce
9 oz (250g) fresh or frozen strawberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
For mousse
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
9 oz (250g) cream cheese
1/4 cup (30g) powdered sugar
1 cup (240ml) whipping cream
For decoration
fresh strawberry halves
chocolate swirls
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Chocolate-Strawberry Cake || Chocolate Cake with Strawberry Cream Frosting
It is a very delicious cake. The combination of chocolate and strawberry has made it more delicious. children to elder all like this cake very much. So friends try this mouthwatering cake recipe at your home for any party or any get together and enjoy with your family and friends.
#chocolatestrawberrycake
#MoumitasHappyCookingLab
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Ingredients:
◆For Chocolate sponge Cake:
1 + 1/4 cup all purpose flour/ maida
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
3 eggs
1/3 cup granulated sugar
1/3 cup oil
1 tsp vanilla essence
1/3 cup milk
◆For sugar syrup:
2 tsp sugar
1/4 cup warm water
1 tsp chocolate syrup
◆For cream frosting:
1 cup chilled whipped cream
2 tsp powdered sugar
1/2 tsp strawberry essence
3 tbsp strawberry crush
◆For chocolate ganache:
1/2 cup dark chocolate (50 gram)
2 tbsp hot milk
1 tbsp butter
◆For garnishing:
rainbow sprinkles
cherries
[1 cup= 240 ml ]
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THE COOKING EQUIPMENTS THAT I USE
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measuring cup & spoons????
electric hand mixer????
silicone spatula ????
Stainless Steel Bread Knife ????
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Royals 3pcs/Set Plastic Dough Bench Scraper Cake Cutter, Chopper, Smoother ????
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With vanilla cream and chocolate. The ideal cake for each family holiday!
With vanilla cream and chocolate. The ideal cake for each family holiday!
Cake top:
egg whites - 9 pieces
sugar - 250 g (8.8 oz)
chopped walnuts - 200 g (7 oz)
flour - 100 g (3.5 oz)
Tray size 28 cm x 28 cm (11 in x 11 in)
IN THE OVEN 180°C (356 °F)/30 minutes
Cream:
yolks - 9 pieces
sugar - 100 g (3.5 oz)
corn starch - 60 g (2 oz)
butter - 200 g (7 oz)
milk - 1 l (34 fl oz)
vanilla sugar - 10 g (0.35 oz)
dark chocolate - 200 g (7 oz)
IN THE FRIDGE 1 H
cream - 300 ml (10.14 fl oz)
sugar - 100 g (3.5 oz)
IN THE FRIDGE 30 minutes
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Strawberry Cake with Fresh Strawberries and Whipped Cream Frosting
In this video by AprilFlower Arts, you will see how to make a delicious homemade strawberry cake from scratch with fresh ingredients.
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Ingredients for Strawberry Cake:
Fresh Strawberries - 300g.
Sugar – 2 Tbsp.
All-purpose Flour (Maida) – 2 cups (250g.)
Baking Powder – 1 ½ Tsp.
Baking Soda – ½ Tsp.
Salt - ½ Tsp.
Unsalted Butter (or Cooking Oil) – ¾ cup (150g.)
Eggs – 3; Could be substituted with ¾ cup (225g.) condensed milk or 3 Tbsp. Flaxseed Powder dissolved in ½ cup water
Powdered Sugar – 1 ¾ cup (350 g.)
Strawberry Flavored Gelatin – 1 Tbsp. (optional) or ½ Tsp. Strawberry Essence (optional)
You may use ¼ cup milk to loosen the batter if needed
Pre-heat Oven at 350 ⁰F or 180 ⁰C
Bake the cake at 350 ⁰F or 180 ⁰C for 60 min. ± 10 min.
For the whipped cream frosting – 1 cup (240 ml.) heavy cream or whipping cream + 1 ½ Tbsp. powdered or icing Sugar + a pinch of salt
Strawberry Chocolate Mirror Cake
Strawberry and Chocolate Mirror Cake, made with a soft dark chocolate cake at the bottom, followed by a white chocolate mousse, a strawberry jelly insert and a dark chocolate mirror glaze.
To print the recipe check the full recipe on my blog:
Delicake cakeware pan -
Ingredients
Makes about 12 servings
Strawberry Jelly
10 oz (300g) fresh or frozen strawberries, cut into quarters
2 tbsp (30g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Chocolate Cake
3/4 cup (100g) flour
1/4 cup (30g) cocoa powder
3/4 tsp (5g) baking soda
1/2 tsp (2g) salt
1 egg
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
3 tbsp (45g) oil
3.5 oz (100g) buttermilk
3.5 fl oz (100ml) boiling water
White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 2/3 cup (400g) whipping cream (35% fat), chilled
2 tsp (7g) gelatin powder
3 tbsp (45 ml) cold water
Chocolate Mirror Glaze
3.5 oz (100g) sweetened condensed milk
6 oz (175g) semisweet chocolate, cut in small pieces
3/4 cup (150g) sugar
3.5 fl oz (100ml) water
1 tbsp (10g) gelatin powder
1/4 cup (50ml) cold water
3 tbsp (25g) unsweetened cocoa powder
1. Prepare the strawberry jelly. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.
2. Meanwhile in a small saucepan place the strawberries and sugar and place over medium-low heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds.
3. Dissolve gelatin over very low heat and mix with the strawberry puree.
4. Line a 8 inch (20 cm) round pan with plastic wrap.
5. Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with plastic wrap after the first hour.
6. Prepare the chocolate cake. Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20 cm) round cake pan.
7. In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
8. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot water and mix to combine. The batter will have a runny consistency.
9. Pour the batter into the prepared pan.
10. Bake for about 30 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
11. Let cool completely.
12. Prepare the white chocolate mousse. In a heat proof bowl add the white chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
13. Whip the remaining 1 2/3 cup (400g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
14. Assemble the cake. Line with parchment paper a 9 inch (23 cm) pan. You can use a springform pan or a cakeware pan like the one I have from Delicake.
15. Place the chocolate cake in the middle of the pan. Add half of the white chocolate mousse on top and fill the edges. Add the strawberry jelly in the middle on top of the mousse. Add the remaining half of white chocolate mousse and spread evenly.
16. Cover and place in the freezer overnight.
17. Prepare chocolate mirror glaze. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.Place the chocolate in a bowl and set aside.
18. Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.
19. Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake.
20. Take the cake out of the freezer and use a hair dryer to defrost the edges. Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.
21. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate. Transfer the cake to a serving platter and refrigerate for several hours to defrost the cake and set the glaze.
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How Rie Makes A Strawberry Shortcake • Tasty
How does Rie make a strawberry shortcake? Let's find out!
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Moist Chocolate Cake with Strawberry Cream Cheese frosting. How To and Recipe
Hi guys! I've got a simple cake for you today. Chocolate cake with a Strawberry Cream Cheese Frosting! This was an idea from my husband, so he gets to take it to work! Let me know what you guys think of this video and don't be shy to give me some cake ideas! I'd love to hear about them!
Thanks for stopping by and Thanks for watching!
Moist Chocolate Cake Recipe:
Strawberry cream cheese frosting:
1. Strawberry Puree -
1 full cup strawberries
1/4 cup granulated sugar
Low heat, stir occasionally until starts to thicken
Use blender to puree mixture, set aside to cool
2. Cream Cheese Frosting
2 sticks soften butter
1 pack cream cheese
3 1/2 cups powder sugar
1 TBSP Heavy Whipping Cream
1 tsp vanilla
Whisk until smooth
3. Combine frosting and puree. Ready for use!
The Best Strawberry Cheesecake Recipe! With Whipped Cream & Chocolate Strawberries!
*GET THE RECIPE:
The ultimate strawberry cheesecake recipe with loads of fresh berries, strawberry preserves and even chocolate strawberries on top! This stunning berry cheesecake is what desserts dreams are made of! The cake is so light and fluffy and dotted with berries! I love to add some extra strawberry preserves and whipped cream when serving this cheesecake! It’s the perfect dessert idea for Valentine’s Day, birthdays and celebrations!
Chocolate Strawberries Video:
INGREDIENTS:
10 graham crackers, about 1 ½ cups cookie crumbs
1/3 cup (75 g) unsalted butter, melted
4, 8-oz (907 g) packages cream cheese, softened
1 cup (245 g) sour cream
1 cup (200 g) white granulated sugar
4 large eggs
2 tsp (10 ml) vanilla extract
1 tbsp (8 g) cornstarch
2 cups (250 g) diced, fresh strawberries
½ cup (120 ml) strawberry preserves
For Whipped Cream:
2 cups (475 ml) heavy cream, chilled
1 tsp vanilla extract
1 cup (120 g) confectioner’s sugar
½ cup (120 ml) strawberry preserves, for serving
Chocolate strawberries, for garnish
GET THE RECIPE:
SUPPLIES/TOOLS:
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Fat Daddios 9-inch Springform Pan: – one of my favorite springform pans! This sturdy pan won’t bend out of shape!
*Frosting Tips: – I love to use jumbo decorating tips and this set has all my favorites!
*CuisinArt Food Processor: – this simple yet powerful food processor can handle any job.
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Wusthof Ikon Knife Set:
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*Mauviel Copper Frying Pans:
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Part 1. 5 MOST COMMON MISTAKES MAKING CHOCOLATE STRAWBERRIES
MOST PEOPLE FAIL NUMBER 2! Learn what NOT to do and how to easily fix it if you find yourself doing some of these mistakes.
Apologies in advance, the ticker goes pretty fast!
HERE IS THE LINK FOR THE COLOURS & LUSTRES I USE HERE...
Also, if you want more help on learning to master making chocolate covered strawberries, I have a really informative and easy to follow ebook here: 'How To Make Chocolate Covered Strawberries - GETTING STARTED'
ORDER HERE for an instant download (40+ pages of super helpful information)
For our Spanish community:
A mis queridos hispanohablantes, os traigo el e-book en castellano como muchos de vosotros me habéis pedido. Para que vosotros también podáis aprender sobre el arte de las fresas cubiertas de chocolate. ¡Espero que lo disfrutéis mucho!
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Dutch chocolate cake recipe | Dutch chocolate truffle cake| Dutch cream cake Marathi |VanjariSisters
Dutch chocolate cake recipe | Dutch chocolate truffle cake | Dutch cream cake Marathi | VanjariSisters
Hi Friends
This is the most tasty and delicious chocolate cake recipe
Topics Covered
Dutch cream cake recipe
Dutch chocolate cake recipe
Dutch chocolate truffle cake recipe
Dutch cream cake in Marathi
Dutch chocolate truffle cake in Marathi
chocolate cake marathi recipe
chocolate cake recipe
how to make dutch chocolate cake
how to make dutch cream cake
chocolate cake recipe without oven
Icecakes संबंधित बेसिक videos
आईसकेक साठी vanilla & chocolate premix रेसिपी
whipping cream कशी फेटावी, कुठे ठेवावी, मेल्ट होऊ नये म्हणून काय करावे, आणि बेसिक माहिती
Chocochips recipe..घरच्या घरी बनवणे
दूध वापरून आणि फ्रेश क्रिम वापरून 2 प्रकारचे चॉकलेट गनाश
नोझल नंबर आणि वापर
बेसिक केक
Part 1. व्हॅनिला स्पंज केक प्रिमिक्स, घरच्या घरी बनवणे
Part 2. ओव्हन शिवाय केक शिजवणे
गव्हाच्या पिठाचा आणि गुळाचा केक
आईसकेक रेसिपीज / Icecakes
1. ब्लॅक फॉरेस्ट केक / Black forest cake
2. Pineapple Gel Cake
3. चॉकलेट गनाश केक /Chocolate ganache cake
4. चॉकलेट स्ट्रॉबेरी केक / choco strawberry cake
5. दिवाळी स्पेशल केक / diya rangoli cake
6. गुलकंद केक / Gulkand cake
7. White forest cake
8. Doll cake डॉलच्या टीन शिवाय
9. Strawberry Gel Cake
10. Glass effect cake / Galaxy effect cake
11. Pinata cake/ Hammer cake/ Surprise cake
12. साडी केक/ Saree Cake
13. Christmas Special Cake
14. Baby Santa Claus Cake
15. पान केक/ Masala Paan Cake
16. Carving कारविंग cake
17. Rosette Cake
18. Ice-cream Cone Cake
19. 1/4 kg pineapple cake recipe
20. Republic Day Special Cake
21. Chocolate Mirror Glaze Cake
22. Thread art cake/ thread painting on cake
23. 100 Rupees cake recipe
24. Pikachu cartoon cake
25. Rasmalai cake/ रसमलाई केक
26. Valentine's Day Special pillow cake
27. Red Velvet Cake with cream cheese frosting
28. Doll Cake with doll cake tin
29. Butterscotch Cake with caramel crunch recipe
30. Icecake making without cake tools
31. Dutch Cream Chocolate Truffle Cake
मोफत icecake decoration क्लासेस
Ep-1. Strawberry cake
Ep-2. Black Forest Cake
Ep-3. Black Forest Cake
Ep-4. White forest cake
Ep-5.New year 2021 special cake
Ep-6. New Year chocolate strawberry cake
Ep-7. Without nozzle pineapple cake decoration
Ep-8. Strawberry gel cake
Ep-9. Pineapple Cake/ How to keep fruits fresh on cake
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Ganache Strawberry Naked Chocolate Cake Recipe | How to Make Chocolate Cake
Ganache Strawberry Naked Chocolate Cake Recipe | How to Make Chocolate Cake
These kind of naked cakes are in.. and double advantage too as You don’t have to be an expert in icing the cake.
Ingredients :
1/2 cup milk + 3 tbs milk
1 tbs lime juice
1/4th cup oil (any odourless)
1/2 tsp vanilla essence
1/2 cup powder sugar
3/4th cup Maida (NOTE THERE IS AN ERROR IN RECORDING THE VIDEO I HAD SAID WRONG MEASUREMENT OF MAIDA)
1 tbs cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp coffee powder
100 gm dark/milk chocolate
50-60 gm fresh cream
Some water
1/2 cup whipping cream
Some fresh strawberries
Some freshly chopped strawberries
You can order above ingredients and get it delivered at your doorstep through below link :
Also checck my channel on :
Method :
To Make Eggless Chocolate Sponge :
Take a small bowl, add 1/2 cup milk with room temperature add 1 tbs lime juice, mix it and leave for 5 mins to curdle milk.
Take a mixing bowl, add 1/4th cup oil (any odourless)
Add 1/2 tsp vanilla essence
Add 2 tbs milk
Add 1/2 cup powder sugar and mix it well
Place food strainer in it, add 1/3 cup all purpose flour (remove 1 tbs aside)
Add 1 tbs cocoa powder
Add 1/2 tsp baking powder
Add 1/4 tsp baking soda
Add 1/2 tsp coffee powder and seive.
Add milk and lime mixture
Add 1 tbs milk, mix it well with the help of hand whisker.
Further take a 4 inch round shape cake mould, place a butter paper on it greased with oil.
Pour the mixture in it
Pre heat oven for 10 mins at 180⁰
Place cake mould in the oven and bake it for 20-25 mins
(To bake it on stove pre heat pan, make a salt layer and place a food strainer it it then bake for 30-35 mins)
Once the cake is baked, rest it for 2 hours and then remove from the mould (insert knife from the sides, clear the sides of the cake and demould it on a plate)
To level the cake, slice the top off with the help of knife.
To Make Ganache :
Take a mixing bowl, add melted dark/milk chocolate
(100 gm dark/milk chocolate melt in oven/on stove)
Add 50-60 gm fresh cream (should be half of the chocolate qty), mix it well and keep it in the refrigerator.
(Keep a spoonful of ganache aside to use it further)
To Make Cake Icing :
Place sponge cake on turn table in a plate, put knife in the middle of the cake and move turn table round, cut it from the sides first and then from the center.
Keep upper part of the cake upside down
Brush some water on it to get moisture in the cake (sugar syrup is optional)
Take 1/2 cup whipping cream, whip it well until it expands and turns double the quantity
Remove ganache from the refrigerator, whisk it to make it lighter and fluffy
Add 5 tbs whipped cream step by step in ganache and mix it well.
Further put whipped cream in a piping bag and place a star shape nozzle on it.
Further keep adding drops on the cake and cover it with whipped cream layer.
Add some freshly chopped strawberries in the middle.
(You can use any other fruits)
Place base of the cake keeping downside up on it, add some drops of water on top.
Then add remaining melted ganache in a piping bag, and drizzle it from the sides and tap the plate.
Further add more whipped cream making a layer with the help piping bag.
Add ganache in the middle and place some fresh strawberries on the top of it.
Add some mint leaves on it
And then enjoy your Yummilicious Whipped Ganache & Strawberry Cake!!!
Love M #ChefMeghna #cakes #Cakes #BakingCake #ChocolateGanacheCake #Chocolate #Ganache #recipe #recipes #tasty #MumbaiFoodBlogger #MumbaiFoodies #DelhiFoodies #kolkatafoodie #Foodies #food #suratfoodie #Foodies #quickrecipes #fusionfood #yummy #yummyfood #craving #ChocolateCake #Strawberry #StrawberryCake #NakedCake
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Strawberry Cake Recipe: How to Make Strawberry Cake by Cookies Cupcakes and Cardio
How to make strawberry cake, step by step ... using fresh strawberries and strawberry puree!
See our blog post on this recipe here-
Our vanilla buttercream video:
To make strawberry puree, just blend fresh or frozen strawberries in a blender
Items used in this recipe:
- 2/3 cup strawberry puree (about 1 1/3 c whole strawberries, fresh or frozen, thawed) (160mL)
- 3 cups All Purpose flour (360g)
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk (120mL)
- 1 teaspoon vanilla extract (5mL)
- 1 cup butter (salted or unsalted) (240g)
- 2 cups sugar (400g)
- 2 whole eggs
- 4 egg whites
- Bake at 350F for 40-45 minutes.
For the buttercream topping:
- vanilla buttercream (white)
- fresh sliced strawberries for garnish
- excess strawberry puree for garnish
- wilton #21 Tip
- piping bag
Metric Conversion:
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Part 1 of how to make fruit filled sponge cake
Here is my recipe for fruit filled spongecake.
PLEASE READ: In the video I state to let the gelatin/heavy whipping cream chill in the fridge for 20-30 min...THIS IS WRONG! It should only be allowed to chill just until it is cooled down enough for whipping into stiff peaks. Should really be for 5-10 min. max. Just keep an eye on it and don't
let it solidify. Sorry and thanks for watching!!
Please visit my blog for a complete listing of ingredients! Thanks for watching!
Get the recipe here:
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How To Make A Princess Castle Cake - Part 1
- Learn how to create this fabulous princess castle with rambling roses and shimmery turrets.
What we used:
14 thick cake drum or board
10 round cake
6 round cake
turrets made out of bake bean tins (or similar)
3 kilos of pink sugarpaste or roll-out fondant
Small amount of white and brown sugarpaste or roll-out fondant
2 cake dowels
Palette knife
Small circle cutter about 2.5cm across
Great Impressions Rose Mould
Set of 4 Flower Blossom Plunger Cutters
Edible glue
Pearl Lustre Spray
Small amount of royal icing or tub of Royal Icing To Go
Greaseproof icing bags
Small pair of scissors
Claydough Princess
Pink sparkly candles
Sandwich flags
BLACK FOREST CAKE RECIPE|CHOCOLATE WITH STRAWBERRY CAKE RECIPE
INGREDIENTS :
1 CUP / 128 gr - ALL PURPOSE FLOUR
3/4 th CUP - POWDERED SUGAR
1 1/2 TBS - COCOA POWDER
5 - EGGS
3/4 th CUP - VEGETABLE OIL/ MELTED BUTTER
1 TBS - BAKING POWDER
1 TBS - VANILLA ESSENCE
1 PINCH - SALT
1/4 TSP - BAKING SODA
1 TSP - COFFEE POWDER
1/2 CUP - FRESH CREAM
FOR DECORATING:
CHOPPED STRAWBERRIES
STRAWBERRY SYRUP
WHIPPING CREAM
CHOCOLATE GRANULES
NOTE: ALL INGREDIENTS MUST BE IN ROOM TEMPERATURE
A Party Cake for Independence Day! | Anna's Occasions
A party cake for Independence Day will feed the whole family and leave plenty for leftovers!
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Recipe
Makes one 4-layer sheet cake (serves 48 for dessert or 84 as a treat)
Prep Time: 30 minutes (plus cake batter), plus chilling
Cook Time: 30 minutes
Cake:
4 cups (800 g) granulated sugar
3 ½ cups (520 g) all-purpose flour
1 ½ cups (180 g) cocoa powder (Dutch process is ideal)
4 tsp baking soda
2 tsp baking powder
1 tsp fine salt
2 cups (500 mL) buttermilk
2 cups (500 mL) hot brewed coffee
1 cup (250 mL) vegetable oil
4 large eggs
2 tsp vanilla extract
For Assembly:
1 recipe Cream Cheese Frosting (recipe follows)
1 cup (250 mL) strawberry or raspberry jam
1 recipe Swiss Buttercream (recipe follows)
Sprinkles, fruit or décor, as you wish
1. Preheat the oven to 350°F (180°C). Line two 13 × 18-inch (33 × 45 cm) baking trays with parchment paper.
2. Sift the sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Add the buttermilk, coffee, oil, eggs and vanilla to the bowl and whisk vigorously by hand for about a minute, until smooth. Scrape the batter into the pans and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in their pans, on a cooling rack.
3. The cake layers can be made a day ahead, wrapped individually and left on the counter before assembling, or they can be frozen for up to 3 months before thawing on the counter.
4. To assemble, cut each sheet of cake in half so that you have two 9 × 13-inch (23 × 33 cm) layers for each cake. Place the first chocolate layer on a cutting board or cake platter. Spread the top of this cake layer with an even layer of cream cheese frosting (using roughly a third of the frosting) and then loosely spoon and spread ½ cup (125 mL) of the jam on top. Place a second cake layer on top and repeat with the cream cheese frosting (but not the jam). Top with the third cake layer, frosting and the remaining ½ cup (125 mL) of the jam and the final layer of cake. Chill the cake for an hour before frosting.
2. Dollop a generous amount of Swiss buttercream on top of the cake and spread it so the cake is completely covered and the buttercream is level. Coax the frosting just over the edges of the cake—this will make it easier to get a clean edge to your cake when it meets with the frosting from the sides. Apply frosting to the sides of the cake, spreading it to meet the overhanging frosting from the top to make a precise edge. Use any remaining frosting to pipe details around the top edge, and decorate the top of the cake to suit the occasion
Cream Cheese Frosting
Gluten-free
Egg-free
Prep Time: 5 minutes
1 cup (225 g) unsalted butter, room temperature
12 oz (375 g) cream cheese, room temperature
4 cups (520 g) icing sugar, sifted
1½ tsp vanilla extract
1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in two additions, beating first at low speed and then increasing to medium-high, scraping the bowl a few times and beating until fluffy, about 2 minutes. Beat in the vanilla.
2. This frosting is best used immediately. If making it ahead, cover and refrigerate the frosting but then let it soften on the counter for 30 minutes before using. Re-whip the frosting to make it smooth and spreadable.
Swiss Buttercream
This buttercream frosting is smooth, sweet and buttery and will hold every detailed swirl and swish of your spatula, as well as small and precisely piped details. It sets quite firmly when chilled, making your cake easy to transport, but melts on the tip of your tongue when you take a bite.
Gluten-free
Prep Time: 10 minutes
Cook Time: 6 minutes
6 large egg whites, room temperature
1⅔ cups (340 g) granulated sugar
1⅔ cups (365 g) unsalted butter, room temperature
2 tsp pure vanilla extract
1. Place the egg whites and sugar in a metal bowl and set over a saucepan filled with 2 inches (5 cm) of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 150°F (65°C) on a candy thermometer, about 6 minutes.
2. Use electric beaters or transfer the mixture to the bowl of a stand mixer fitted with the whip attachment and whip at high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then).
3. With the mixer running at high speed, add the butter a few pieces at a time. At first the meringue will hold its volume, then the buttercream will deflate a little and become very creamy yet fluffy looking. Beat in the vanilla. Use immediately, or cover and chill or freeze for later use.
4. To use the frosting once it’s been chilled, let it come to room temperature on the counter. Re-whip the buttercream to make it fluffy and spreadable.
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CHOCOLATE STRAWBERRY CREPE ROLLS | RECIPE
Easy chocolate crepes turned into fancy looking 'Chocolate Strawberry Crepe Rolls'
Ingredients:
For Crepes
2 eggs
350ml milk
60ml warm water
1 cup of all purpose flour
1 tbsp cocoa powder
1 tsp baking powder
2 tbsp vegetable oil
Salt to taste
For Cream Filling
1 box cream cheese
50ml whipped cream
1 tsp icing sugar
1 tsp vanilla extract
Instructions:
1. Add milk, water, eggs, flour, cocoa powder, baking powder and salt to a mixing bowl. Whisk well until completely smooth.
2. Heat a crepe pan or large round pan over medium high heat. Add just about 1/3-1/2 cup of batter. Tilt it quickly but carefully, evenly distributing the batter over the pan.
3. Cook for about 1 minute until the bottom is dry and cooked, then flip and cook another 30-60 seconds until the second side is cooked.
4. Spread the cream filling on a crepe, place 5-6 whole strawberries and roll with the cream filling covering the strawberries. Repeat for all the crepes. Leave in a fridge for at least 30 minutes. Cut each rolled crepe into 4 individual rolls and place on a wooden board or a plate. Decorate with more strawberries, banana or your favorite berries. Enjoy!
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Mango Rose Cake (MRC)|Mango Layer Cake|Mango Petal Cake|Mango Cake at Home ~ By The Terrace Kitchen
Mango and Vanilla is a great combination… What could be better than having these two together in a different style which would not only hit your taste buds but will be a feast for your eyes too! Now you can also make this delicious Mango Rose Cake which at home by following this tutorial.
[PRODUCTS USED]
[INGREDIENTS]
- 6 Alphonso Mangoes
- Whipped Cream from ½ Cup Whipping Cream
- Vanilla Essence
- Simple Syrup - ¼ water + 2 Tbsp Sugar + A few drops of Vanilla Essence
- 6.5” Vanilla Sponge Cake (Used my eggless Vanilla Sponge Cake recipe here). Though I haven’t posted a separate recipe for it yet but you can check out my Pineapple Cake Recipe by following this link: Just replace Pineapple essence with Vanilla and use a 6.5” Cake mold.
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TRIPLE LAYERS CHOCOLATE MOUSSE CAKE:: Kitchen Diary by Kaew #11
Triple layers cake with chocolate cake as a base, chocolate mocha mousse in the middle and vanilla mousse on top. In the vdo, when I was making chocolate mousse, I added some coffee fudge that I bought from the UK too but if you don't have it, it's fine. This recipe is quite long. You might need to read through everything carefully before start baking it. I will separate recipe into 3 parts so it’d be easier for you.
CHOCOLATE CAKE RECIPE::
part (1)
- flour 80 g
- baking powder 1/2 tsp
- baking soda 1/2 tsp
- salt 1/4 tsp
- 100% cocoa powder 30 g
- sugar 100 g
part (2)
- water 50 g
- oil 65 g
- cream 20 g
- egg yolk 2
- lemon juice 1 tsp
- vanilla scent 1/2 tsp
part (3)
- egg whites 2
- sugar 50 g
HOW-TO::
- first, sift together all the ingredient in part (1) in a large bowl
- mix ingredients in part (2) together in another separate bowl
- whisk egg whites with sugar until firm peak
- combine part (1) into (2) and mix well
- scoop and fold in the whisked egg whites into the mixture of (1)&(2)
- pour cake batter in cake mould and bake at 180 C for 25-30 minutes
- leave cake to cool in the mould
CHOCOLATE MOUSSE RECIPE::
- dark chocolate 80 g
- cream (1) 150 g
- cream (2) 50 g
- sugar 50 g
- egg yolk 2
- gelatin 1 tsp
- cold water 3 tsp
- brewed coffee 2 tb.sp. (if you’re not a fan of coffee,you can skip this)
HOW-TO::
- mix gelatine with cold water and leave until gelatine absorbs all the water
- whisk egg yolk with sugar and gelatine in a stainless bowl over double boiler until get fluffy,creamy, light colour mixture
- melt chocolate with cream (2), add coffee and then add to yolk mixture, mix well and let cool
- whisk heavy cream (1) to soft peak
- add chocolate mixture into whipped cream and continue whisking on low speed to combine
- pour mousse over cake in the mould and let it set in refrigerator for 2 hours
VANILLA MOUSSE RECIPE::
- egg yolk 2
- sugar 60 g
- icing sugar 2 tbsp
- cream 1/2 cup
- vanilla scent 1/4 tsp
- gelatine 1 tsp
- cold water 3 tsp
HOW-TO::
- mix gelatine with cold water and leave until gelatine absorbs all the water
- whisk egg yolk with sugar,vanilla scent and gelatine in a stainless bowl over double boiler until get fluffy,creamy, light colour mixture and let cool
- whisk heavy cream with icing sugar to soft peak
- mix cooled yolk mixture to whipped cream and continue mixing until well combined
- pour vanilla mousse over chilled and set chocolate mousse and let it set in refrigerator for another 1-2 hour before serving
——————————————————————————————————————
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Described Video | A Party Cake for Independence Day! | Anna's Occasions
A party cake for a big celebration will feed the whole family!
This video is presented with described video for the visually impaired.
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Recipe
Makes one 4-layer sheet cake (serves 48 for dessert or 84 as a treat)
Prep Time: 30 minutes (plus cake batter), plus chilling
Cook Time: 30 minutes
Cake:
4 cups (800 g) granulated sugar
3 ½ cups (520 g) all-purpose flour
1 ½ cups (180 g) cocoa powder (Dutch process is ideal)
4 tsp baking soda
2 tsp baking powder
1 tsp fine salt
2 cups (500 mL) buttermilk
2 cups (500 mL) hot brewed coffee
1 cup (250 mL) vegetable oil
4 large eggs
2 tsp vanilla extract
For Assembly:
1 recipe Cream Cheese Frosting (recipe follows)
1 cup (250 mL) strawberry or raspberry jam
1 recipe Swiss Buttercream (recipe follows)
Sprinkles, fruit or décor, as you wish
1. Preheat the oven to 350°F (180°C). Line two 13 × 18-inch (33 × 45 cm) baking trays with parchment paper.
2. Sift the sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Add the buttermilk, coffee, oil, eggs and vanilla to the bowl and whisk vigorously by hand for about a minute, until smooth. Scrape the batter into the pans and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in their pans, on a cooling rack.
3. The cake layers can be made a day ahead, wrapped individually and left on the counter before assembling, or they can be frozen for up to 3 months before thawing on the counter.
4. To assemble, cut each sheet of cake in half so that you have two 9 × 13-inch (23 × 33 cm) layers for each cake. Place the first chocolate layer on a cutting board or cake platter. Spread the top of this cake layer with an even layer of cream cheese frosting (using roughly a third of the frosting) and then loosely spoon and spread ½ cup (125 mL) of the jam on top. Place a second cake layer on top and repeat with the cream cheese frosting (but not the jam). Top with the third cake layer, frosting and the remaining ½ cup (125 mL) of the jam and the final layer of cake. Chill the cake for an hour before frosting.
2. Dollop a generous amount of Swiss buttercream on top of the cake and spread it so the cake is completely covered and the buttercream is level. Coax the frosting just over the edges of the cake—this will make it easier to get a clean edge to your cake when it meets with the frosting from the sides. Apply frosting to the sides of the cake, spreading it to meet the overhanging frosting from the top to make a precise edge. Use any remaining frosting to pipe details around the top edge, and decorate the top of the cake to suit the occasion
Cream Cheese Frosting
Gluten-free
Egg-free
Prep Time: 5 minutes
1 cup (225 g) unsalted butter, room temperature
12 oz (375 g) cream cheese, room temperature
4 cups (520 g) icing sugar, sifted
1½ tsp vanilla extract
1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in two additions, beating first at low speed and then increasing to medium-high, scraping the bowl a few times and beating until fluffy, about 2 minutes. Beat in the vanilla.
2. This frosting is best used immediately. If making it ahead, cover and refrigerate the frosting but then let it soften on the counter for 30 minutes before using. Re-whip the frosting to make it smooth and spreadable.
Swiss Buttercream
This buttercream frosting is smooth, sweet and buttery and will hold every detailed swirl and swish of your spatula, as well as small and precisely piped details. It sets quite firmly when chilled, making your cake easy to transport, but melts on the tip of your tongue when you take a bite.
Gluten-free
Prep Time: 10 minutes
Cook Time: 6 minutes
6 large egg whites, room temperature
1⅔ cups (340 g) granulated sugar
1⅔ cups (365 g) unsalted butter, room temperature
2 tsp pure vanilla extract
1. Place the egg whites and sugar in a metal bowl and set over a saucepan filled with 2 inches (5 cm) of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 150°F (65°C) on a candy thermometer, about 6 minutes.
2. Use electric beaters or transfer the mixture to the bowl of a stand mixer fitted with the whip attachment and whip at high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then).
3. With the mixer running at high speed, add the butter a few pieces at a time. At first the meringue will hold its volume, then the buttercream will deflate a little and become very creamy yet fluffy looking. Beat in the vanilla. Use immediately, or cover and chill or freeze for later use.
4. To use the frosting once it’s been chilled, let it come to room temperature on the counter. Re-whip the buttercream to make it fluffy and spreadable.
#AnnaOccasions #PartyCake #DescribedVideo
Chocolate Strawberry Cream Cake
Chocolate Strawberry Cream Cake :
#Chocolatecake #StrawberryDesert #Yummmy
link of sauce and icing is given below ;
No Chocolate Chocolate Icing Sauce :
blue berry cake icing : ( for simple white icing dont add blueberry essence and colour)
HOW TO MAKE CHOCOLATE COVERED STRAWBERRIES! *EASY*
Hi guys!
Welcome back to my channel!
In this video I share all my tips and tricks to making the perfect chocoalte covered strawberries! These are perfect for a Valentines Day gift!
Products mentioned:
Clear box for strawberries
Milk Chocolate:
Heart Sprinkles:
White Chocolate:
Non Pareil Sprinkles:
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Fluffy Japanese Strawberry Shortcake Recipe - Japanese Strawberry Cake イチゴのショートケーキ
Japanese Strawberry Shortcake Recipe - Fluffy Japanese Strawberry Cake イチゴのショートケーキ
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Japanese Strawberry Cake in cups and gram ( Makes 6 servings):
- 2 Egg Yolks
- 4 Egg Whites
- 120 gr Sugar ( 1/2 cup + 2 tbsp)
- 110 gr Milk (7 tbsp)
- 45 gr Butter (3 tbsp)
- 120 gr All Purpose Flour ( 3/4 cup + 1 tbsp)
- 1 tsp Baking Powder
- 1 tsp good Quality Vanilla
- 1 tsp Lemon Zest ( optional )
- Pinch of Salt
- Strawberries for the filling
I used 7 inch pans. Keep in mind the layers are meant to be thin, just like the ones you see in the video.
Whipped Cream:
- 600 gr COLD Heavy Cream ( 22 ounces)
- 1 1/2 tsp Vanilla
- 3 tbsp Sugar ( BUT You can add more sugar based on your personal preference)
- Pinch of Salt
Whip to medium peaks.
For a sturdier whipped cream you can add 200 gr Mascarpone.
My other Strawberry Cake Recipe:
Cake Science Video:
Enjoy!
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Strawberry Cake Recipe|Eggless and Without Oven Cake|How to make Eggless Strawberry Cake
#strawberrycake#foodwithtehreem#cakerecipe#egglesscake #withoutovencake
Strawberry Cake Recipe
Eggless and Without Oven Cake
How to make Eggless Strawberry Cake
In this video learn how to make strawberry cake in cooker,here i am using curry cooker.
Strawberries are very tasty and everyone love to eat this,so here i am making a very delicious strawberry cake in which i use some fresh strawberries.I am sharing eggless strawberry cake recipe which is very easy to make and i am also sharing oven setting also,so can make it without oven or with oven also.
INGREDIENTS:
All purpose flour 1 cup
Powder sugar 1/2 cup
Straberry essence 1.5 tsp
Pink food colour 1 tsp
Baking soda 1/2 tsp
Vegetable Oil 1/× cup
Baking powder 1 tsp
Milk 1/2 cup(at room temprature)
Yogurt 1/2 cup(at room temprature)
Some sliced straberries
Whipping cream 1 cup
Vanilla essence 1/2 tsp
Strawberry essence 1/4 tsp
Pink food colour 1/4 tsp
Some chopped strawberries for topping
FOR PUREE:
Chopped strawberries 1/2 cup
Sugar 1/2 cup
I hope you like this recipe this is very easy and simple cake recipe..must try this.
If you like this recipe Please Like,Share and subscribe to my channel.
Thank You
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Black Forest Cake in Tamil | How to make Black Forest Cake at home | Cake Recipes in Tamil
In this video we will see how to make black forest cake in tamil. Black forest cake is my favorite cake and I always find a reason to eat it. I always celebrate my birthday with a black forest cake. The key feature of the black forest cake is the cherry and cream filling. In this recipe we are going to bake two cake rounds and then slice each round in half to generate the cake layers. The cherry syrup keeps the cake moist and also also adds that awesome flavor to the cake. However if you cannot find cherry syrup, you can use sugar syrup to moisten the cake layers.
Friends, please do try this easy and awesome black forest cake at home and for the next big occasion at home we can make this yummy cake straight from home instead of buying it at stores. Also please do share your feedback about the recipe in the comments below. All the best and happy cooking !
For detailed black forest cake recipe please visit
Best Recipes for JULY ???? Quick And Easy Dessert Recipes At Home | So Yummy Dessert Tutorial
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Strawberry Ice Cream -- Fast & Easy Strawberry Ice Cream - Eggless Ice Cream Recipe
Learn how to make Strawberry Ice Cream! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Strawberry Ice Cream recipe!