Strawberry Chocolate Chip Cake With Strawberry Icing Food

STRAWBERRY CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350°F. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
• Sift flour, baking powder, and salt together into a medium bowl.
• In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy - no more than 2 minutes.
• Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
• Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
• Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
• Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) - it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!
• When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.

CHOCOLATE STRAWBERRY CAKE WITH FLUFFY FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, add frosting; fold in whipped topping.
• On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.

CHOCOLATE STRAWBERRY CAKE

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.

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.