Victorian Strawberry Chocolate Cake Recipe photo by Taste of Home
Victorian Strawberry Chocolate Cake
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min. + cooling
YIELD: 10-12 servings.
With it's alternating light and dark layers, rich chocolate frosting and fresh strawberry garnishes, Amy Parker's heart-shaped cake will be a hit for any occasion. "It's a family, church and work favorite," pens Amy from Ponca City, Oklahoma. "Friends and neighbors all ask for the recipe, particularly after they find out how simple it is to make."
Ingredients
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2 cups boiling water
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1 cup baking cocoa
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1 cup butter, softened
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2-1/2 cups sugar
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4 large eggs
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1-1/2 teaspoons vanilla extract
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2-3/4 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons baking soda
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1 quart fresh strawberries
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1 cup semisweet chocolate chips, melted
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FROSTING:
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2/3 cup shortening
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1 package (32 ounces) confectioners' sugar
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1/2 cup water
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ICING:
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1-1/2 cups semisweet chocolate chips
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1/3 cup heavy whipping cream
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Chocolate shavings and additional confectioners' sugar, optional
Directions
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1.
In a small bowl, combine water and cocoa until blended; set aside. In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition.
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2.
Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3.
Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top; allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set.
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4.
For frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to set, about 30 minutes.
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5.
For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set.
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6.
Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator.
Nutrition Facts
1 piece: 1043 calories, 42g fat (20g saturated fat), 121mg cholesterol, 460mg sodium, 169g carbohydrate (134g sugars, 5g fiber), 8g protein.
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