Victorian Strawberry Chocolate Cake
This stunning and delicious cake is perfect for any romantic occasion. Its rich chocolate flavor is perfectly complemented by the sweetness of the strawberries, and the frosting is simply divine.
This stunning and delicious cake is perfect for any romantic occasion. Its rich chocolate flavor is perfectly complemented by the sweetness of the strawberries, and the frosting is simply divine.
- 2 teaspoons baking soda
- 4 eggs
- 1/2 cup water
- 2 teaspoons baking powder
- frosting:
- icing:
- 2 cups water boiling
- 1 1/2 teaspoon vanilla extract
- cake layers:
- 1 cup unsalted butter softened
- 2 1/2 cups granulated sugar
- 2 3/4 cups all purpose flour
- 1 cup baking cocoa
- 2 cups shortening 3 cups if necessary
- 32 oz confectioners sugar (1 package)
- 1 1/2 cup semisweet chocolate chip
- 1/3 cup heavy whipping cream
- decoration:
- 1 cup semisweet chocolate chips melted
- 2 packages strawberries fresh
- Carbohydrate 238.623345612732 g
- Cholesterol 403.88818 mg
- Fat 102.987422932518 g
- Fiber 7.80891872126215 g
- Protein 17.677455029505 g
- Saturated Fat 54.6430244774902 g
- Serving Size 1 1 Serving (480g)
- Sodium 1793.7105519031 mg
- Sugar 230.81442689147 g
- Trans Fat 6.37224267925351 g
- Calories 1865 calories
Step-by-step
- In a small bowl, combine water and cocoa until blended and set aside
- In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition
- Preheat oven to 350°F
- Pour into two greased and floured 9-in cake rounds. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Remove from oven and let cool in pan 10 minutes then turn out onto cooling racks
- While cakes are cooling, melt the chocolate for dipping and shavings. Dip about 20 strawberries into the melted chocolate and set onto a cookie sheet lined with wax paper. Place the tray in the fridge and allow chocolate to set.
- Take another 20 strawberries, hull, and slice long ways, about 1/8 inch thickness and set aside (this is for the filling)
- On a small plate, lay out wax paper, and make designs with the left over melted chocolate. Use a fork and drip the chocolate onto the wax paper, then place plate in the freezer and allow it to set
- To make the frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth
- Spread over bottom layer, then cover with the slice strawberries.
- Cover with top cake layer, and then frost the entire cake, Set aside to set, about 30 minutes.
- For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set
- Before serving, arrange two rows of sliced strawberries on top of cake. Fill center with chocolate shavings and dust with confectioners' sugar if desired
- Place dipped strawberries around base. Store in the refrigerator
As a busy woman who loves to bake, I'm always looking for recipes that are both impressive and easy to make. This Victorian Strawberry Chocolate Cake is the perfect example of a dessert that looks like it took hours to create, but in reality, it can be whipped up in just a couple of hours.
The cake itself is a moist and flavorful chocolate cake, and the frosting is a rich and creamy chocolate frosting. The strawberries add a bit of sweetness and tartness, and the chocolate shavings add a touch of elegance. I love that this cake can be dressed up or down, making it perfect for any occasion.
I've made this cake several times now, and it's always a hit with my family and friends. It's also a great way to use up any leftover strawberries that you have on hand. If you're looking for a delicious and impressive dessert that's easy to make, this Victorian Strawberry Chocolate Cake is the perfect recipe for you.
