Cake--CHOCO-BERRY SURPRISE CAKE
CHOCO-BERRY SURPRISE CAKE:There are some more things precious than a colorful, brightly-lighten birthday cake. These days, it's so easy to buy cake from market but trying to find the perfect birthday cake recipe altogether and bake own cake gives more happiness and satisfaction It is more rewarding and added bonus to efforts .It's true that making a delicious dessert recipe from scratch can take a little time but it's often a much more rewarding experience and save money too. Even though cookie recipes or cupcake recipes can be tempting, there's nothing quite as special as a homemade birthday cake. And, most birthday cake recipes can be easily changed to cupcake recipes with a few minor recipe alterations.This delicious and elegant cake would impress just about anyone, and the gorgeous chocolate details just scream "party."
CHOCO-BERRY SURPRISE CAKE
3 1/2 --strawberries, hulled
7 c. --sticks unsalted butter, softened
confectioners' sugar
FOR GLAZE 3 oz.
4 tbsp. --dark chocolate, chopped
--unsalted butter
FOR DECORATION
some Whole strawberries
YIELDS:20 PREP TIME:40 mins COOK TIME:20 mins TOTAL TIME:1 hr
3 c. -- Unsalted butter, for pans
INGREDIENTS
FOR CAKE3 c. -- Unsalted butter, for pans
2 c --good-quality unsweetened cocoa powder, plus more for dusting
2 1/2 c--.all-purpose flour
2 tsp. --granulated sugar
1 tsp. --baking powder
1/4 c. --baking soda
1 1/4 c. --plus 3 Tbsp vegetable oil
1 1/2 c. --sour cream
5 --strong hot coffee
1 tbsp. large eggs, beaten
pure vanilla extract
FOR BUTTER CREAM 8 oz.
2 1/2 c--.all-purpose flour
2 tsp. --granulated sugar
1 tsp. --baking powder
1/4 c. --baking soda
1 1/4 c. --plus 3 Tbsp vegetable oil
1 1/2 c. --sour cream
5 --strong hot coffee
1 tbsp. large eggs, beaten
pure vanilla extract
FOR BUTTER CREAM 8 oz.
3 1/2 --strawberries, hulled
7 c. --sticks unsalted butter, softened
confectioners' sugar
FOR GLAZE 3 oz.
4 tbsp. --dark chocolate, chopped
--unsalted butter
FOR DECORATION
some Whole strawberries
DIRECTIONS
- Heat oven to 350 F. Grease sides of two 8-in. round cake pans with butter, than dust sides with cocoa powder (tap out excess). Line bottoms with parchment.
- Make cake: In large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In large measuring cup or bowl, mix together oil, sour cream, coffee, eggs, and vanilla. Add wet ingredients to flour mixture and whisk to combine.
- Divide mixture evenly between prepared pans and bake until wooden pick inserted into center of cakes comes out clean, 50 to 55 minutes. Cool cakes in pans 5 minutes, then transfer to wire rack to cool completely.
- Make buttercream: Roughly chop strawberries. Add to blender or food processor and puree till it becomes smooth. Set aside. using electric mixer, beat butter to soften. Sift in half of confectioners' sugar and slowly mix to combine. Sift in remaining sugar, add strawberry puree, and mix well. Increase speed and beat till light and fluffy, about 30-35 seconds.
- Trim cakes to level if needed. Slice each cake in half horizontally to make 4 layers. Sandwich all 4 layers together, dividing roughly half of buttercream and spreading between each of two. Next, spread scant layer of buttercream over top and sides of cake. Refrigerate 20-25 minutes. Transfer cake to stand or board.
- Frost cake with remaining buttercream. Refrigerate 20-25 minutes. Meanwhile make glaze: Melt chocolate and butter in heatproof bowl set over pan of barely simmering water, stirring till melted and smooth. Cool 5-6 minutes.
- Pour glaze over chilled iced cake, encouraging it to drip down sides. Allow to set 15 minutes before decorating with whole strawberries.