Chocolate Strawberry Shortcake

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I usually make this chocolate cake in two 10 inch cake pans. I decided to make it smaller for the Strawberry Shortcake. The same recipe fills two eight inch cake pans plus six cupcakes.

  • 10-12 ServingsServings

Ingredients

Cake

  • 1 ¾ cups flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup water-room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup boiling water
  • Non-dairy baking spray

Frosting

  • 2 cups heavy cream
  • 2 tablespoons confectioners’ sugar
  • 16 ounces strawberries
  • 12 roses

Preparation

  1. Cut out two 8 inch circles of waxed paper. Spray bottom of pans lightly. Place one waxed paper circle in each. Spray top of paper and sides of pan lightly.
  2. Preheat oven to: 350 F.
  3. Pour all dry ingredients into mixing bowl. Mix on low speed for one minute. Make a well in the center and add water (room temperature), vanilla, eggs and oil. Mix on medium speed for two minutes. Change back to low speed and add boiling water. Beat for one minute, then take spatula and scrape batter down the sides into the bowl. Be sure to scrape spatula down to the very bottom of the mixing bowl so that all the batter is completely blended. Beat on medium speed one minute more.
  4. Divide batter evenly between both cake pans.* Place pans in oven – one on the bottom and one on the middle shelf. After 15 minutes, reverse the pans and bake 10-15 minutes more. Layers should be coming away from the sides of the pans when done. Test with a toothpick or cake tester to be sure. Only some moist crumbs should adhere to the tester. Place finished layers on cake racks and cool 10 minutes; then invert racks over layers and gently shake them out. Carefully peel waxed paper from bottom of layers. Cool completely before frosting These layers may be wrapped and frozen for later use if desired.

* Note: Weighing the cake pans filled with batter helps ensure the layers will be the same size.

Directions-Frosting

  1. Pour two cups of heavy cream into electric mixer. Using the whisk attachment, beat on low speed until the cream starts to thicken. Add confectioners’ sugar and continue to beat cream until it holds its shape firmly.
  2. Wash and cut off the bottoms of strawberries. Slice smaller berries into rounds. Set aside.

Assembly:

  1. Cut four strips of waxed paper and place them around your cake platter so that the edges hang over the side. Take one chocolate layer and place it on top of the waxed paper strips. Cut a hole in the center of the layer with a cookie cutter. Remove center and set side.
  2. Spread a layer of whipped cream over the top of the chocolate layer. Arrange sliced berries on top of whipped cream.
  3. Cut a hole out of the remaining chocolate layer. Remove center. Add both centers to cupcakes. You can serve them plain, frost them or freeze them. They make a great snack for surprise guests!
  4. Place second layer on top of first layer. Cover the entire cake with whipped cream. Start frosting the sides and then cover the top. When cake is completely frosted, gently remove waxed paper strips and discard them.
  5. Wash the stems of the roses. Cut the stems so that the roses will stand above the cake when they are inserted in the center.
  6. Decorate the top and bottom of the cake with more strawberries. Keep chilled until serving.