CHOCOLATE STRAWBERRY CAKE
Take chocolate-covered strawberries to a whole new level this Valentine's Day by baking the ingredients into a decadent cake. And don't stop there! Garnish your creation with more strawberries and drizzled semisweet and white chocolate for a true celebration of this perfect flavor pairing.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
- Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
- Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
- Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
- Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
- Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.
LEMON WHITE CHOCOLATE STRAWBERRY LAYER CAKE RECIPE - (4.5/5)
Provided by tjgaray
Number Of Ingredients 18
Steps:
- CAKE: Preheat oven to 300°F. Line a 5-inch round baking pan with parchment. Whisk together milk, egg whites and extracts. Mix cake flour, sugar, baking powder and salt together in the bowl of an electric mixer on low speed. Add butter and continue beating on low speed until the mixture resembles moist crumbs. Add all but about 3 tablespoons of milk mixture to the crumbs and beat on medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for 30 seconds more. Scrape down the sides and mix on medium speed for another 20 seconds. Pour the batter into the prepared pan and bake for 30 to 40 minutes or until an inserted skewer comes out mostly clean, with moist crumbs attached. WHITE CHOCOLATE FILLING: Melt the white chocolate and 2 tablespoons of heavy cream together. Set aside to cool completely. Whip the remaining heavy cream until the beater forms streaks in the cream. Pour in the melted white chocolate mixture and beat until stiff peaks. LEMON CREAM: Place the sugar and zest in a large heatproof bowl and rub the two together until the sugar is moist, grainy and aromatic. Whisk in the eggs and lemon juice. Place the bowl over a saucepan of simmering water and cook, stirring with a whisk constantly until the cream thickens and reaches 180°F. Immediately remove from heat and strain into a blender or food processor. Let the cream cool to 140°F, stirring occasionally. Beat the cream on high speed in the blender of food processor while adding the pieces of butter about 5 at a time. When all the butter has been incorporated, beat the cream for another 3 to 4 minutes. Scrape the cream into a bowl and refrigerate until firm, at least 4 hours. ASSEMBLY: White cake, cooled White chocolate filling Lemon cream Strawberries, halved or quartered Slice the cake into 3 layers. Take one layer and spread half the white chocolate filling on it. Arrange the chopped strawberries on top, making sure that they are as close to the surface as possible. Top with the second layer of cake and spread the remaining white chocolate filling on top. Again, arrange the strawberries on top of the white chocolate filling. Finish with the last layer of cake and refrigerate it until the white chocolate filling is firm, about 2 hours. Frost with the lemon cream.
WHITE CHOCOLATE CAKE
If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Yield Serves 16-18
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
- Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
- While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
- Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
ANNE BYRN'S LEMON LOVER'S WHITE CHOCOLATE CAKE
This cake is out of this world! I got everyone hyped about it when I spoke of making it for my Mom's birthday. This recipe calls for store-bought lemon curd but I like to use Bev's Lemon Curd recipe!
Provided by Harley Seashell Pri
Categories Dessert
Time 52m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the cake:.
- Melt 6 oz of white chocolate chips in the microwave for about 2 minutes, stirring half way through.
- Depending on the power of your microwave you may need more or less time.
- Be sure to watch carefully so that the white chocolate doesn't burn.
- Cool the white chocolate slightly.
- Add to the remainder of the cake ingredients and mix well.
- Pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
- Bake 28 to 32 minutes or until a cake tester comes out clean.
- Allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
- For the frosting:.
- Melt the 6 oz white chocolate chips in the microwave using the same procedure as before.
- Let cool slightly.
- Meanwhile combine the rest of the ingredients.
- Add the melted white chocolate.
- Beat with a mixer until fluffy.
- For the assembly:.
- Spread one of the cooled cakes with lemon curd.
- Place the second cake on top.
- Frost the top and the sides of the cake.
- I prefer to keep this cake refrigerated due to the cream cheese frosting.
Nutrition Facts : Calories 949.3, Fat 47.5, SaturatedFat 21, Cholesterol 131.7, Sodium 642.6, Carbohydrate 123.1, Fiber 0.7, Sugar 105.6, Protein 11
RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM
Sweet, buttery, lemony goodness! This is a decadent, impressive cake for special occasions or just because you love someone! My hubby requests this for Valentine's Day and anniversaries. I made it for my mom's 70th birthday celebration. It's that special. But it's easy to make, too. The only tricky part is splitting the 2 cake layers into 4. Even if you don't get it done perfectly (and my layers are sometimes a bit uneven), it will still look and taste great. The cake layers and frosting are from two different Cake Mix Doctor recipes. I put them together with the raspberry filling. Don't even think about ruining the cake by using raspberry jam with seeds.
Provided by appleydapply
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- For cake:.
- Heat oven to 350. Generously grease and flour 2 9" round cake pans.
- Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
- Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
- Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
- Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
- Remove from the oven and place on wire racks to cool for 10 minutes.
- Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
- For frosting:.
- Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
- Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
- To assemble:.
- Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
- Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
- Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
- Frost the top and sides of the cake with the lemon buttercream frosting.
- If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
- Store leftovers in the refrigerator.
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STRAWBERRY LEMON LAYER CAKE - ANNIE'S NOMS
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Servings 12Estimated Reading Time 8 mins
- Preheat the oven to 180C/350F and line two 8 inch cake tins with grease proof paper. I like to spray my cake tins with cooking spray and then lay the grease proof over it. You can also use kitchen paper with butter on to grease the pans.
- MAKE THE CAKE: Place the butter or margarine, sugar and lemon zest into a large bowl, or the bowl of your stand mixer. Mix on medium-high speed for 2-3 minutes, until light and fluffy.
- Add in the eggs and vanilla extract, scraping down the sides as necessary, and mix until well incorporated, around 1 minute on medium-high speed.
- Add in the flour, baking powder and salt, if using and mix on low until the mixture starts to coem together. Then gradually add the milk, while continuing to mix. Once all the milk is added, turn the speed up to medium and mix for 30 seconds to make sure everything is well mixed.
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- It is recommended to make the strawberry reduction two days before frosting. (The reduction is used for strawberry cake and strawberry buttercream.) For the strawberry reduction, place fresh or thawed, frozen strawberries into a medium saucepan. Optional: roughly blend strawberries with an emersion blender beforehand, if you prefer a smoother texture of strawberry reduction.
- Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
- Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up, and the mixture has reduced by half. This will take about 20 minutes. Occasionally stir the mixture to prevent burning. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
- You should end up with about 1.5 cups of thick strawberry reduction that has a consistency similar to tomato sauce. Transfer to another container and let cool before use. You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
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