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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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You'll catch everyone's attention when you present this showstopping dessert. This exquisite chocolate cake, will have your guests saying, Wow !Jannine Fisk, Malden, Massachusetts Ingredients:
4 eggs |
2 cups buttermilk |
2 cups cold strong brewed coffee |
1 cup canola oil |
1 cup honey |
2 teaspoons vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
3 cups sugar |
1-1/2 cups baking cocoa |
2 teaspoons salt |
1-1/2 teaspoons baking soda |
1 teaspoon baking powder |
chocolate-covered strawberries: |
6 ounces semisweet chocolate, chopped |
12 fresh strawberries |
filling: |
8 ounces semisweet chocolate, chopped |
1 cup heavy whipping cream |
1 teaspoon instant coffee granules |
frosting: |
1 cup butter, softened |
1 package (2 pounds) confectioners' sugar |
1-1/2 cups baking cocoa |
1-1/4 cups half-and-half cream |
2 teaspoons vanilla extract |
3 cups sliced fresh strawberries |
garnish: |
1-1/2 cups crushed chocolate wafers |
chocolate curls |
Directions:
1. Line four 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
2. In a large bowl, beat the eggs, buttermilk, coffee, oil, honey and vanilla until well blended. Combine the flour, sugar, cocoa, salt, baking soda and baking powder; add to egg mixture and beat just until blended. Transfer batter to prepared pans.
3. Bake at 350° for 25-30 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.
4. Meanwhile for strawberries, in a microwave, melt chocolate; stir until smooth. Dip strawberries in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
5. For filling, place chocolate in a small bowl. In a small saucepan, bring cream and coffee granules just to a boil. Pour over chocolate; whisk until smooth. Refrigerate, stirring occasionally, until ganache reaches a spreading consistency, about 45 minutes.
6. For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add cream and vanilla; beat until smooth.
7. Place one cake layer on a serving plate. Spread with 1/2 cup filling; arrange 1 cup sliced strawberries over filling. Repeat layers twice. Top with remaining cake layer; spread remaining filling over top.
8. Frost sides and top edge of cake with 4 cups frosting. Press crushed wafers into sides of cake; pipe remaining frosting around edges. Top with chocolate curls and chocolate-covered strawberries. Refrigerate until serving. Yield: 12 servings.
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