Killer Cakes – Issue 122

Posted on Nov 16 2015

Welcome!

Hi, there! Can you believe Thanksgiving Day is just around the corner? If you’re still looking for some recipes to try, here’s a delicious cake from Amy Brantley, author of Cold Weather Favorites: Delicious Recipes to Get You Through Winter. The book is only 99 cents! I’m off to get mine now. 🙂

Chocolate Covered Strawberry Cake Recipe

Makes 10 inch round cake

Cake:

½ cup water

¼ teaspoon salt

¾ cup white sugar

18 ounces of bittersweet chocolate, chopped

1 cup unsalted butter, cubed

6 eggs

1 cup strawberry jam

 

  1. Preheat the oven to 300 degrees and grease a 10 inch round cake pan.
  2. Heat the water, salt, and sugar over medium heat in a medium saucepan. Stir until completely dissolved and set aside.
  3. Melt the bittersweet chocolate in a double boiler and transfer to a stand mixer.
  4. Beat one piece of butter into the chocolate at a time until all the butter is incorporated.
  5. Beat in the sugar mixture and then beat in the eggs one at a time.
  6. Pour the batter into the prepared pan and then transfer to a larger pan.
  7. Place the pan in the oven and fill the larger pan halfway with boiling water, careful not to the get water into the cake batter.
  8. Bake at 300 degrees for 45 minutes. The center of the cake will still be wet. Do not over bake.
  9. Chill the cake overnight.
  10. Dip the cake pan into hot water for 10 seconds before inverted the cake onto a plate.
  11. Carefully spread the cake with strawberry jam and return to the refrigerator.

 

Chocolate Ganache Drizzle:

8 ounces of semi-sweet chocolate

¾ cup heavy cream

2 tablespoons unsalted butter

  1. Chop the chocolate and add to a heat-proof glass bowl.
  2. Heat the cream and butter just until boiling and pour over the chocolate.
  3. Allow the chocolate and cream to sit for a few minutes.
  4. Gently stir the chocolate and cream together, careful not to incorporate air, until the chocolate is thoroughly melted.
  5. Allow to cool slightly and then drizzle on the cake.

 

Chocolate Covered Strawberries:

1 bag of milk chocolate chips

2 tablespoons of shortening

1 pound of strawberries, washed

  1. Melt the chocolate chops and shortening in a double boiler.
  2. Dip the strawberries and place on wax paper.
  3. Chill until the chocolate hardens.
  4. Decorate the cake with the strawberries, placing the berries along the edge, saving the prettiest berry for the center.

Tip:

You can also use raspberries or cherries. Just substitute the jam and fresh strawberries for your desired fruit.

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