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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
For the cake
1 package chocolate cake mix
3.9-ounce package instant chocolate pudding
4 eggs
8-ounce container sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted
For the frosting
2 cups (4 sticks) butter, softened
4 cups confectioners sugar
3/4 cup baking cocoa
1/2 cup 2-percent milk
For the garnishes
2 ounces semisweet chocolate, melted
1 pound fresh strawberries, hulled
For the ganache
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
Combine first 7 ingredients, beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to 2 greased and floured 9-by-2-inch cake pans.
Bake at 350 degrees for 28 to 32 minutes or until a toothpick comes out clean (mine took 35 to 38 minutes). Cool 10 minutes before removing from pans to wire racks to cool completely. Beat butter, confectioners sugar and cocoa until blended, add milk and beat until smooth. Spread frosting between layers and over top and sides of cake.
Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set.
Arrange strawberries on top of cake.
For ganache, place chocolate in a small bowl. Heat cream just to a boil, pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Remove chocolate designs from waxed paper and place over the cake.
NOTE: I spread the cake with the chocolate icing, then melted 21/2 tablespoons of white chocolate chips with 1/2 teaspoon of whipping cream (the mixture shouldnt be runny). I placed dollops of the melted white chocolate around the rim of the cake, then took a fork and drew spirals around the cake. I placed the sliced strawberries in the middle and drizzled the berries with the ganache.
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CHOCOLATE-STRAWBERRY CELEBRATION CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
For the cake
1 package chocolate cake mix
3.9-ounce package instant chocolate pudding
4 eggs
8-ounce container sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted
For the frosting
2 cups (4 sticks) butter, softened
4 cups confectioners sugar
3/4 cup baking cocoa
1/2 cup 2-percent milk
For the garnishes
2 ounces semisweet chocolate, melted
1 pound fresh strawberries, hulled
For the ganache
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
Combine first 7 ingredients, beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to 2 greased and floured 9-by-2-inch cake pans.
Bake at 350 degrees for 28 to 32 minutes or until a toothpick comes out clean (mine took 35 to 38 minutes). Cool 10 minutes before removing from pans to wire racks to cool completely. Beat butter, confectioners sugar and cocoa until blended, add milk and beat until smooth. Spread frosting between layers and over top and sides of cake.
Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set.
Arrange strawberries on top of cake.
For ganache, place chocolate in a small bowl. Heat cream just to a boil, pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Remove chocolate designs from waxed paper and place over the cake.
NOTE: I spread the cake with the chocolate icing, then melted 21/2 tablespoons of white chocolate chips with 1/2 teaspoon of whipping cream (the mixture shouldnt be runny). I placed dollops of the melted white chocolate around the rim of the cake, then took a fork and drew spirals around the cake. I placed the sliced strawberries in the middle and drizzled the berries with the ganache.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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