Chocolate Covered Strawberry Cake

A special occasion certainly calls for a special cake, right? Which is exactly what I needed for a very important day. My Mama's birthday. She is quite the lady, I tell you. She is my rock and my friend. She is an amazing grandmother to my two littles, and she would do anything for her family, anything. She gives up her free time to watch the littles on the handful of days that I work - expecting nothing in return. Therefore, the least I could do is present her with a lovely cake. This cake is a bit time consuming, lots of steps, but oh-so-worth it. It's a rich, dark chocolate three-layer cake, spread with a light and fluffy strawberry whipped cream cheese frosting, and finalized with a deadly chocolate ganache. Make it for your Mama - she will appreciate you!

 Thank you Mom for everything you do. We love you.

Chocolate Covered Strawberry Cake

For the cake:

2 1/2 c. flour

1 t. baking soda

1/2 t. salt

2 sticks butter, room temperature

2 1/2 c. sugar

4 eggs, room temperature

2 1/2 t. vanilla

2 c. whole milk, room temperature

1 c. high quality dutch processed cocoa powder

Preheat oven to 350 degrees. Butter 3 9-inch cake pans. Sift together the flour, soda, and salt. Set aside. Cream together butter and sugar until light and fluffy. Add the eggs in one at a time and beat on medium speed until well incorporated. Combine the milk and vanilla together in a measuring cup. With the mixer on low, alternate the flour mixture with the milk mixture, beating until just incorporated. Sift in the cocoa and beat until combined. Pour into 3 baking pans and bake for 20-25 minutes. Depending on your oven, it may take a few minutes longer - be certain to check for doneness with a toothpick that comes out clean. Cool for 10 minuntes and then remove from pan and cool on a rack. After the cakes are completely cooled, wrap them individually in plastic wrap. The cakes can sit overnight. If you plan to do this cake all in one day, then you should place in the freezer for 20-30 minutes while you prepare the frosting to firm the cakes up and get them ready for the crumb layer. If the cakes sit overnight, you should also place them in the freezer for 20-30 minutes prior to frosting.

Strawberry Whipped Cream Cheese Frosting:

2 c. heavy whipping cream

20 oz. cream cheese, softened

2 t. vanilla

1/2 lb. strawberries pureed in a food processor to reach 1/2 c. puree

8 c. powdered sugar

Cut strawberries and place in a food processer fitted with a metal blade. Sprinkle a bit of granulated sugar on the berries and let them sit 20 minutes, then process to a puree. In a large bowl, beat heavy cream until soft peaks form. Let sit in refridgerator. In another large bowl, beat cream cheese and vanilla until fluffy. Add in powdered sugar and strawberry puree and beat on med-high until very well incorporated. Beat in whipping cream until combined. This will be different for everyone based upon their interpretation of soft peaks. You will want the consistancy to be a spreading consistancy, however you may need to refridgerate a bit for it to set up. This frosting is a bit tricky to work with so just do what feels right!

Layer the cake and place frosting between layers. Spread a thin layer over the top and the sides of the cake. Place cake in freezer for 10-15 min. to firm up. After that time, spread the frosting over the rest of the cake. Refridgerate.

Make the ganache:

1/4 c. butter

3/4 c. heavy cream

3/4 c. semi sweet chocolate chips

Place chocolate chips in a bowl. Melt butter and cream in a small saucepan. Bring just to a boil. Pour over chocolate and whisk until smooth. Place ganache in refridgerator for 30 minutes, stirring every 5-10 minutes.

Once the ganache has cooled in the refrigerator, then it is time to dress the cake! Pour VERY SLOWLY into the middle of the cake. It will fall down the edges - but that is the fun of it! Decorate the top if you wish.

This cake will need to be refrigerated, however, it's a good idea to let it sit for a bit before serving.

ENJOY! I know we did!

Pumpkin Cake

Classic White Cake with Strawberry Buttercream

As if the Summer Strawberry Cake wasn't enough strawberries for the week... I decided to make my personal favorite - classic white cake topped with strawberry buttercream. It doesn't help that I *just* made a strawberry dessert, but who's counting, right? We all love strawberries. In my defense, these lovelies were made for a dear teacher at our school, so of course, we didn't eat all of them! I really do try to share my creations....promise.

So, here is goes. This is a classic white cake, in which I topped with a strawberry buttercream. No shortcuts here, folks. Just a few natural ingredients and some strawberry puree and viola, you have yourself a cupcake, or a cake, or some minis.... whatever your heart desires. Of course, if strawberry is not your forte, any frosting will do. Now, I will warn you - these are VERY addicting....Below is the recipe for the cake. I do not follow a recipe for the buttercream - I never have, it's how I was taught. So, I will leave you with the ingredients, and a general how-to on making buttercream. Enjoy. I know you will.

Classic White Cake

2 3/4 c. cake flour

1 2/3 c. sugar

1 T. baking powder

3/4 t. salt

12 T. butter, at room temperature

4 large egg whites

1 large egg

1 c. whole milk, room temperature

2 t. vanilla extract

1 1/4 t. almond extract

Mix all of the dry ingredients in a large bowl with a mixer on slow speed. Add the butter and mix well. Add eggs, and blend after each egg addition. Scrape down the sides of the bowl as needed. In another bowl, mix milk with the almond and vanilla extracts. Add the liquid mixture to the butter/egg mixture a little at a time. Beat 2 minutes after each addition. Pour into lined full sized or mini cupcake pans. Makes 24 full sized cupcakes or 48 minis.

Bake at 350 degrees for 20 minutes. Or until a toothpick inserted in the center comes out clean. Remove from oven and cool. Once, cooled, let the frosting begin!

Strawberry Buttercream Frosting:

Powdered Sugar
2 sticks softened butter
vanilla extract
strawberry puree

To make the strawberry puree, cut strawberries and place in a food processor. Sprinkle granulated sugar over the top of the berries and let stand for 20 minutes. After that, process berries into a puree.

In a large bowl, cream butter. Add powdered sugar and vanilla extract. Begin adding the strawberry puree until desired consistency. Add more powdered sugar if needed. Place in a pastry bag and pipe onto the cupcakes. Enjoy!

Summer Strawberry Cake

Another lovely.....courtesy of Deb at Smitten Kitchen. I decided that we needed something yummy to make the house smell amazing tonight, and this strawberry cake does just that. A delicious, easy, one bowl dessert. Perfect for whipping up after the kiddos are in bed, for a surprise dessert for tomorrow night's dinner.... That is, if it lasts that long!



Summer Strawberry Cake
just barely adapted from Smitten Kitchen

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup minus 1 T. Sugar
2 tablespoons granulated sugar for topping
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.

Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. sprinkle remaining 2 tablespoons sugar over berries

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Serve with whipped cream or cool whip.

Enjoy!