Chocolate Pound Cake With Strawberry Frosting Food

CHOCOLATE POUND CAKE WITH STRAWBERRY FROSTING

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Coat an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and long sides. Lightly spray the parchment. Set aside.
• For the cake: Whisk together the hot water and cocoa powder in a large liquid measuring cup until it forms a smooth, thick paste. Add the oil, eggs and vanilla and whisk until combined and smooth.
• Mix the flour, sugar, baking powder and salt in a stand mixer fitted with the paddle attachment to combine. Add the butter and 1/3 of the chocolate-egg mixture to the dry ingredients. Mix on low speed until incorporated, about 30 seconds. Raise the speed to medium-high and beat until combined, about 30 seconds. Scrape the sides of the bowl clean with a rubber spatula and beat 30 seconds more. Add the remaining liquid ingredients in 2 additions, scraping and beating 20 to 30 seconds after each addition. Scrape the bowl clean one last time and beat until fluffy, about 10 seconds.
• Fold in the chocolate chips if using and pour the batter into the prepared pan. Tap the pan several times on the counter to release any air bubbles. Bake in the center of the oven until a toothpick inserted in the center comes out with moist crumbs, 1 hour 2 minutes to 1 hour 8 minutes.
• Cool the cake in the pan on a wire rack about 15 minutes. Loosen the edges of the cake from the pan with a metal spatula. Remove the cake from the pan and cool on the rack for an additional 15 minutes. Place the cake back in the pan, wrap with plastic wrap and allow to cool completely before frosting, about 6 hours.
• For the buttercream: Bring the strawberries, sugar and 1 tablespoon water to a simmer in a small saucepan over medium heat. Stir and smash the strawberries with a rubber spatula, making sure that they don't stick to the pan. Simmer while stirring to reduce and thicken slightly, 3 to 4 minutes. Strain the strawberry puree through a fine-mesh sieve into a bowl, pushing the purée through the sieve. You should have 3 tablespoons purée. Cool the purée 15 to 20 minutes.
• Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth and shiny, 1 to 2 minutes. Add the confectioners' sugar and vanilla and beat on low speed until it forms a paste. Scrape the sides of the bowl and paddle clean and beat on high speed for 1 minute. Reduce the speed to low, add half of the strawberry purée and mix to combine. Beat on medium speed for a few seconds, then add the remaining puree. Stop and scrape the sides of the bowl and beat on high speed until smooth, 2 to 3 minutes.
• If the buttercream looks separated, scoop about 1/4 cup into a microwave-safe bowl and heat until melted, 5 to 6 seconds. Add this melted buttercream back into the bowl of buttercream and beat on medium speed until the mixture is smooth.
• To frost the cake, trim off the baked crust on the short ends of the cake and trim off a bit of the crown, if desired. Dollop the buttercream on top and spread to the edges, smoothing as desired. Store any leftovers covered on the counter for up to 3 days.

CHOCOLATE POUND CAKE WITH FUDGE ICING

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 12-cup tube pan; set aside.
• In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
• Add eggs, one at a time, beating well after each addition.
• In another bowl, sift together flour, cocoa, baking powder, and salt.
• Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
• Note: You may have to bake your cake longer than the stated time, depending on your oven.
• Let cool in pan for 15 minutes.
• Invert onto a cooling rack and let cool completely.
• Place cake on a cake plate, ready to frost, before making fudge icing.
• Frost with fudge icing as soon as it reaches the proper spreading consistency.
• For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
• Bring to a boil over medium heat.
• Let boil for 2 minutes.
• Remove from heat and add vanilla.
• Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
• If making icing on a rainy day, it may take longer to reach a spreadable consistency.
• If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.

TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM

Steps:

• Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
• Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
• Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
• Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.

CHOCOLATE BUTTERMILK CAKE WITH A SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F.
• Butter a 10-inch springform pan and line the bottom with parchment paper.
• Cream together the butter and the sugar with an electric mixer until light and fluffy.
• Add the eggs, one at a time, continue beating until thick and light.
• Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
• With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
• Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
• Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
• Make the frosting just before you need it.
• Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
• Release the cake and turn it upside down on a platter.
• With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
• Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
• Leave in the fridge until ready to serve.

WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING

Steps:

• In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
• Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
• Pour into a greased and floured 10-inch tube or bundt pan.
• Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack; cool completely.
• FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
• Remove from the heat.
• Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
• Drizzle over cake.

STRAWBERRY CHOCOLATE CHIP CAKE WITH STRAWBERRY ICING

Steps:

• Mix all ingredients for the cake, except the chocolate chips, with an electric mixer until well combined.
• Fold in the chocolate chips.
• Pour into a greased 10x15-inch baking pan or 30-48 cupcake tins lined with cupcake papers.
• Bake at 350°F for about 25 minutes for a sheet cake or 18-22 minutes for cupcake, or until toothpick comes out clean.
• Cool completely.
• Beat the butter for the frosting with electric mixer.
• Add powdered sugar and beat.
• Add strawberries and vanilla.
• If needed to make the icing spreadable, add a bit of milk a teaspoon at a time.
• Spread icing on cake or pipe icing onto cupcakes.
• Store in the refrigerator.

STRAWBERRY CAKE WITH FROSTING

Steps:

• Combine cake mix, jello, and eggs.
• Mix well.
• Add oil, water, and 1/2 the strawberries.
• Beat on med for 2 minutes.
• Pour into greased 12x9 pan.
• Bake at 350* for 30 minutes.
• Cool.
• Frosting: Combine powdered sugar, butter and remaining strawberries.
• Mix well.
• Spread on cooled cake.