<\/p>\n
With Valentine\u2019s Day right around the corner, the most requested cake is always this one! It\u2019s THE best chocolate strawberry cake, and I know you\u2019re just going to LOVE it! <\/p>\n
Looks familiar?<\/p>\n
Yes, it\u2019s already on my website as a 3 layer 6\u2033 cake AND is in one of my cookbooks. However, I\u2019ve tried to make sure to share different versions of my cakes so that they can be approachable for everyone (bundt cakes, sheet cakes, cupcakes, etc). Why again? Well, this version is easier! <\/p>\n
Stacking a 2-layer 8\u2033 cake like this one is much more approachable, and goes really well with my essential cakes theme I have going for you lately. I also simplified some of the cake element from my last post \u2013 getting rid of the filling, and also removing the mini chocolate chips. It\u2019s still just as delicious, and will be easier to make for Valentine\u2019s Day! (or any day \ud83d\ude42 <\/p>\n
How to make the best doctored cake mix chocolate cake<\/p>\n
Yes, that\u2019s right! We LOVE using doctored cake mix recipes around here. The pre-measured dry ingredients are heaven-sent when it comes to taking the guess work and measuring out of our cakes. Add in some non-traditional cake mix additions (like sour cream, buttermilk, etc), and you have yourself a lovely chocolate cake base for any cake you\u2019d like to make. This time we\u2019re pairing it with strawberry, but let\u2019s dive into the cake layers first. <\/p>\n
Ingredients for a chocolate strawberry cake<\/p>\n
For the chocolate cake base, here\u2019s what you\u2019ll need: <\/p>\n
Sour Cream, room temperature<\/p>\n
Buttermilk, room temperature<\/p>\n
Eggs, whole, room temperature<\/p>\n
Vanilla<\/p>\n
Vegetable Oil <\/p>\n
Cocoa Powder<\/p>\n
Mini Chocolate Chips<\/p>\n
Chocolate Cake Mix (I used 15.25oz Dark Chocolate Fudge Duncan Hines)<\/p>\n
Follow the directions below for the quantities and method. <\/p>\n
How to make the best strawberry buttercream<\/p>\n
I love that there\u2019s so many methods on how to make delicious strawberry buttercream using fresh berries, frozen berries, freeze dried berries, extracts, emulsions, powders, etc. For my method this time, I chose to use freeze-dried strawberries and strawberry emulsion. The combination is tremendous! You get the fresh berry taste from the powder and then the candy-like hint from the emulsion. Here\u2019s what you\u2019ll need: <\/p>\n
Unsalted butter, left out at room temperature for 10 minutes<\/p>\n
Salt<\/p>\n
Vanilla<\/p>\n
Strawberry Emulsion or Extract<\/p>\n
Freeze-dried Strawberries <\/p>\n
Heavy Cream<\/p>\n
Powdered Sugar <\/p>\n
See the recipe below for the ingredient amounts and method. <\/p>\n
How to make easy chocolate-dipped strawberries<\/p>\n
These aren\u2019t tempered-chocolate, just a heads up! But I love how easy that makes the process for first-time bakers or bakers that don\u2019t have time to sit and temper chocolate, haha. <\/p>\n
I use fresh strawberries and Ghirardelli milk-chocolate melts. <\/p>\n
Choose quality berries that are fresh and aren\u2019t on their last leg. <\/p>\n
Wash and dry the berries, and make sure all the moisture is off of them. Set aside. <\/p>\n
Lay out a small sheet of parchment paper on the counter. <\/p>\n
In a medium glass bowl, microwave the chocolate melts for 30 seconds, then stir. 30 seconds again, then stir. Repeat until the chocolate has been completely melted and smooth. <\/p>\n
Pull the leaves back and dunk the berries perpendicularly into the chocolate. Let the chocolate drip off slightly, then place onto the parchment paper to \u201cdry.\u201d <\/p>\n
Place on top of your cake after decorating it. <\/p>\n
How to make an chocolate ganache drip<\/p>\n
Ganache is super easy to make! It takes two ingredients: chocolate melts and heavy cream. Here\u2019s how I make mine: <\/p>\n
Place the melts (quantities with the recipes below) an heavy cream in a microwave-safe bowl. Heat for 30 seconds and stir. Repeat, stir until smooth.<\/p>\n
Pour into a drip bottle (I love this one) and let pour over the side of your chilled cake. Freeze to set the ganache, then add on the rest of the decorations\/designs. <\/p>\n
TIPS: If it\u2019s too thin, add in a a little more chocolate melts. If it\u2019s too thick, add in a touch more of heavy cream and stir. Let cool slightly before adding to your cake so it doesn\u2019t melt the buttercream. <\/p>\n
Here\u2019s a video of the process: <\/p>\n
I hope you enjoy my chocolate strawberry cake! If you do, I\u2019d love to see it! Make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun. \ud83d\ude42 <\/p>\n
As always, happy baking! <\/p>\n
xo, Mandy <\/p>\n
Get the Recipe:
\nThe Best Chocolate Strawberry Cake<\/p>\n
Rich Chocolate Cake Layers with the Most Delicious Strawberry Buttercream, Chocolate Ganache, and Chocolate Dipped Strawberries. <\/p>\n
Chocolate Cake Layers 3\/4 cup buttermilk, room temperature2\/3 cup sour cream, room temperature3 large eggs, room temperature1\/3 cup vegetable oil 1 Tablespoon Vanilla1\/4 cup cocoa powder 1\/2 cup mini chocolate chips 15.25oz Box Dark Chocolate Cake Mix, I used Dark Chocolate Cake Mix from Duncan Hines for the best taste and textureStrawberry Buttercream 1 1\/2 cup unsalted butter, left out at room temperature for 10 minutes 1 pinch salt 1 Tablespoon vanilla1-2 teaspoons strawberry emulsion1oz bag Freeze Dried Strawberries , *pulsed to a fine powder 1\/2 cup heavy cream7-8 cups powdered sugar Chocolate Ganache Drips2 cups chocolate melts 1 cup heavy cream Extras6-12 whole chocolate dipped strawberries <\/p>\n
For the Chocolate CakePreheat the oven to 325 degrees convection bake and then prep two 8″ cake pans with shortening + flour, cake\/baking spray, or cake goop and set aside. In a large bowl, hand-whisk together all the cake ingredients except for the cake mix. Sift in the cake mix, then gently stir to combine. Split the batter evenly between the two prepared cake pans. Bake for 20-24 minutes, then let cool completely. Wrap in plastic wrap and freeze for easier stacking. For the Strawberry ButtercreamIn the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy, then scrape down the sides of the bowl. Add in the salt, vanilla, strawberry emulsion, strawberry powder, and heavy cream. Whip up to combine. With the mixer speed on low, slowly add in the powdered sugar about 1\/2 cup at a time. The buttercream will be thick. Add in a couple more tablespoons of heavy cream if needed. Turn the mixer to the highest speed and whip up in incorporate air for a lighter, more fluffy, buttercream. For the Chocolate Ganache DripAssembly On a cake turntable, stack and crumb coat the cake. Freeze for 5 minutes. Add buttercream to a piping bag with a Wilton 1M piping tip and set aside. With the remaining buttercream, frost the cake and freeze again for 5 minutes. Make and add on ganache drip, then freeze again for 5 minutes to set. Pipe on a shell border 2 times around the top outside rim of the cake. Place on the chocolate dipped strawberries. Enjoy! <\/p>\n","protected":false},"excerpt":{"rendered":"
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