Chocolate-Strawberry Celebration Cake Recipe
- 1 package chocolate cake mix (regular size)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 4 Eggland's Best Eggs
- 1 cup (8 ounces) sour cream
- 3/4 cup water
- 1/4 cup canola oil
- 4 ounces semisweet chocolate, melted
- 2 cups butter, softened
- 4 cups confectioners' sugar
- 3/4 cup baking cocoa
- 1/2 cup 2% milk
- 2 ounces semisweet chocolate, melted
- 1 pound fresh strawberries, hulled
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy whipping cream
- Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.
- Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, cream the butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake.
- Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set.
- For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. Top with chocolate garnishes. Yield: 12 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Chocolate-Strawberry Celebration Cake(41)
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This has to be the BEST cake I have ever had. I made this for a family gathering. I followed directions exactly and it came out perfect. It even looked like the cake in the pic. Everyone at the party commented on how delicious it was. (even my Sister that is the district manager of the Bakery's for a very well know grocery chain that trains employees)
I am wondering if I could make a vanilla one using this recipe and subbing white cake mix and white chocolate chips... I think I'll give it a try.
This is an incredibly dense, moist & delicious chocolate cake! It is similar to a recipe I got years ago for a bundt cake but this version uses less oil and works for a layered cake. Highly recommend!
This cake was delicious. My whole family loved it. It was easy and quick enough.
OK, so I teach high school culinary & one of my students chose this recipe for our rodeo baking contest. Not only did she win 1st place in her division, she won best of show & the judges were asking for the recipe. The only change we made was the frosting; we used the Wilton Buttercream Icing recipe & it was perfect.
I have made this several times and it is excellent! I've made both cupcakes and cakes using this recipe...the only problem i have is that the cake always falls once i remove it from the oven...does anyone else have this problem? I tried lowering the oven temp to 325 and baking it a few minutes longer but it still falls...any suggestions?
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