Cakes By Kim Chocolate Covered Strawberry Cake
Make the Chocolate Cake. Pre-heat the oven to 180C/375F degrees. Grease and line a 8inch springform cake tin with parchment paper. In a medium bowl, whisk the butter until soft. Add the sweetener and whisk together. Whisk in the egg yolks, one at a time until the mixture is smooth.
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Divide the batter evenly between the cakes pans and bake for 25-30 minutes, or until a toothpick comes out with a few crumbs. 11. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 12. While the cake layers cool, make the chocolate ganache.
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Adjust an oven rack to the middle position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray. In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. In a 4 cup liquid measuring cup or bowl, whisk together the eggs, milk, oil and vanilla extract.
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Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat then oven to 350 F/180 C. Combine the cake flour, sugar, cocoa powder, brown sugar, baking powder, baking soda, and salt. Mix in the butter until it resembles coarse sand, about 3 minutes on low speed.
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Cut each cake layer again about half way down to make 4 thin layers of cake. Place one layer of chocolate cake on your cake board or serving plate and put some of your strawberry buttercream on top, smoothing it out to an even layer. Place the next layer of cake on top and spread with more buttercream.
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Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa (s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
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Preheat oven to 350 degrees. In mixing bowl, whisk together the flour, sugar and salt. Set aside. In saucepan, add butter, oil, cocoa, and water and on medium heat. As soon as it comes to a simmer, remover from heat. Pour hot liquid over dry ingredients and stir until combined.
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Instructions. Preheat your oven to 350°F. Grease 3 (9 inch) cake pans with butter or oil, and dust the bottom and sides of the pan with cocoa powder. Tap out any excess cocoa, and set aside. Make the chocolate cake: In a large bowl, whisk together you flour, baking powder, baking soda, cocoa powder, sugar, and salt.
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Preheat oven to 350 degrees. Grease 2 8-inch cake pans and set aside. In a medium bowl, sift together the flour, baking powder and salt. Stir to combine and set aside.
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For another great chocolate cake try this chocolate peanut butter cake. STEP 1: Mix the wet ingredients together. Mix the oil, buttermilk, vanilla, melted chocolate, and eggs. Next, add in the hot water. STEP 2: Mix the cake batter. Pour the wet ingredients into the dry.
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Remove the cake from the fridge and use the squeeze bottle and pour the ganache around the top edge of the cake to create drips. Pipe dollops of frosting all over the top of the cake with the leftover chocolate frosting. Top with chocolate covered strawberries, fresh strawberries and ferrero rochers! 14 Servings.
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To make the chocolate cake: 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. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment.
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Whisk to combine, set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined.
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Preheat oven to 325 degrees F. Prepare 3 (10 inch) cake pans. (line with wax paper on bottom, grease and flour bottom and edges of pans.) In an extra large mixing bowl combine all of the dry ingredients. Whisk together to blend well. Make a gully in the center of dry ingredients and add remaining ingredients.
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Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.
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In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat. 4. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time. 5.
