Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Sunday, May 14, 2017

Triple Chocolate Strawberry Cake Truffles /#SundaySupper

Is there anything better than chocolate? OK. I know not everyone loves it like I do, but you have to admit, it's pretty good stuff! So, multiply it by three and you get my Triple Chocolate Strawberry Cake Truffles! Start with a deep, dark, chocolate cake, add a creamy homemade chocolate buttercream, toss in some beautiful, fresh, chopped strawberries and dip all of it in a rich, drizzly, milk chocolate ganache. Sprinkle with sprinkles for fun!
 Triple Chocolate Strawberry Cake Truffles  
(printable recipe at end of post)
Cake
1 cup Butter, softened
3 cups Sugar
4 eggs-divided
1 cup Cocoa
4 cups Flour
3 teaspoons Baking Soda
pinch of Salt
2 cups Buttermilk
2 teaspoon Vanilla


Chocolate Frosting 
1 cup Butter, softened
1 teaspoon Vanilla Extract
4 cups Confectioner's Sugar
3/4 cup Cocoa
3-5 tablespoons Milk
1 cup fresh strawberries, chopped  

Chocolate Ganache
12-16 ounces Milk Chocolate Bar
3-4 ounces Heavy Whipping Cream 
Decorative Sprinkles

Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together. 
Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
 
Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time. 
 As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.

Chop  strawberries into smaller than bite size pieces. Set aside.
Use your hands or a fork or knife and chop up the cake in to small pieces. 
Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
To make the frosting, chop 12-16 ounces of milk chocolate.  Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
 Sprinkle with sprinkles and enjoy!

A big shout out to thank Amy, our host today, who blogs at  My World Simplified! Great job Amy!

Sunday Supper Mother's Day Food Ideas

Chocolate Treats

Entrees

Sides and Salads

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. The Recipe Box -->

print recipe

Triple Chocolate Strawberry Cake Truffles

INGREDIENTS:

Cake
  • 1 cup Butter, softened
  • 3 cups Sugar
  • 4 eggs-divided
  • 1 cup Cocoa
  • 4 cups Flour
  • 3 teaspoons Baking Soda
  • pinch of Salt
  • 2 cups Buttermilk
  • 2 teaspoon Vanilla
  • 1 cup fresh strawberries, chopped
Chocolate Frosting
  • 1 cup Butter, softened
  • 1 teaspoon Vanilla Extract
  • 4 cups Confectioner's Sugar
  • 3/4 cup Cocoa
  • 3-5 tablespoons Milk
Chocolate Ganache
  • 12-16 ounces Milk Chocolate Bar
  • 3-4 ounces Heavy Whipping Cream
  • Decorative Sprinkles

INSTRUCTIONS:

  1. Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together.
  2. Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
  3. Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
  4. Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
  5. Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time.
  6. As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.
  7. Chop strawberries into smaller than bite size pieces. Set aside.
  8. Use your hands or a fork or knife and chop up the cake in to small pieces.
  9. Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
  10. Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
  11. Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
  12. To make the frosting, chop 12-16 ounces of milk chocolate. Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
  13. Sprinkle with sprinkles!
Created using The Recipes Generator

Sunday, April 16, 2017

No Bake Peanut Butter Pie / #SundaySupper

 If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It's fun! That's what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn't. It can actually be made at the last minute or in stages!
  No Bake Peanut Butter Pie

Crust  
2-9 ounce packs Nabisco Famous Chocolate Wafers
5 tablespoons unsalted Butter, melted
1/4 cup Confectioner's Sugar
2 tablespoons Water 

Filling  
1 1/4 teaspoons unflavored Gelatin 
1/3 cup whole Milk
1 cup packed dark brown Sugar
6 ounce Cream Cheese, softened
2 cups Creamy Peanut Butter
5 teaspoon Vanilla
2 cups Heavy Whipping Cream, chilled


Chocolate Topping
8 ounces Milk Chocolate, chopped
1/3 cup Heavy Whipping Cream
Candy Eggs

Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.

Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
Mix together the gelatin and milk. Let stand about 5 minutes.
Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth. 
Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl. 
Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate. 
Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning.  Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!

Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy's Recipes and Writings for hosting today's tasty event!

 

 Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

Eggs

Sides and Veggies

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 1 Pieprint recipe

No Bake Peanut Butter Pie

INGREDIENTS:

Crust
  • 2-9 ounce packs Nabisco Famous Chocolate Wafers
  • 5 tablespoons unsalted Butter, melted
  • 1/4 cup Confectioner's Sugar
  • 2 tablespoons Water
Filling
  • 1 1/4 teaspoons unflavored Gelatin
  • 1/3 cup whole Milk
  • 1 cup packed dark brown Sugar
  • 6 ounce Cream Cheese, softened
  • 2 cups Creamy Peanut Butter
  • 5 teaspoon Vanilla
  • 2 cups Heavy Whipping Cream, chilled
Chocolate Topping
  • 8 ounces Milk Chocolate, chopped
  • 1/3 cup Heavy Whipping Cream
  • Candy Eggs

INSTRUCTIONS:

  1. Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
  2. Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
  3. Mix together the gelatin and milk. Let stand about 5 minutes.
  4. Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
  5. Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
  6. Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
  7. Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
  8. Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
  9. Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
  10. Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
  11. Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
  12. Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Created using The Recipes Generator

Wednesday, April 12, 2017

Vanilla Bundt Cake w/ a Bird's Nest Topper

These sweet little mini cakes might just be the answer to your "What do I serve for Easter dessert?" question! They are Vanilla Bundt Cakes with a Bird's Nest Topper. The cakes can be made ahead of time and refrigerated until the day you want to serve them. You will want to make the bird nests a day or three before also. This recipe has a lot of different pieces, but there is nothing difficult about it. It's bake the cake, make the nests, make the icing, all before the event. Drizzle the cake, put the eggs in the nest, place the nest on the cake when ready to serve. A simple dessert for Easter Sunday, a spring party, or Mother's Day!
Vanilla Bundt Cake w/ a Bird's Nest Topper 
(makes 1 dozen bundt cakes)
(printable recipe at end of post)

Cake
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda 
pinch of Salt
1/2 cup softened Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cups Buttermilk

Frosting
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Pink Food Coloring
Yellow Food Coloring
Purple Food Coloring

Bird Nests
2 cups  Chow Mein Noodles
2 cups Melted Milk Chocolate
Small Cadbury Eggs 

Preheat oven to 350Ⓕ.

Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
 Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside. 
I used my favorite chocolate bar from Trader Joe's to make the nests. To melt chocolate, use a double boiler, so you don't scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
 Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over. 
Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!

Thanks so much for joining me today! If you are looking for more Easter food and treat inspiration here are a few you might enjoy!:


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yield: 12 mini bundt cakesprint recipe

Vanilla Bundt Cake w/ a Bird's Nest Topper

prep time: cook time: total time:

INGREDIENTS:

Mini Bundt Cakes
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch of Salt
  • 1/2 cup softened Butter
  • 1 3/4 cups Sugar
  • 1 teaspoon Vanilla
  • 4 Egg Whites
  • 1 1/3 cups Buttermilk
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioners Sugar
  • Pink, Yellow and Purple Food Coloring
Birds Nests
  • 2 cups Chow Mein Noodles
  • 2 cups Melted Milk Chocolate
  • Small Cadbury Eggs

INSTRUCTIONS:

  1. Preheat oven to 350Ⓕ.
  2. Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
  3. Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside.
  4. I used my favorite chocolate bar from Trader Joe's to make the nests. To melt chocolate, use a double boiler, so you don't scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
  5. Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
  6. Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over.
  7. Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
  8. Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!
Created using The Recipes Generator

Thursday, March 9, 2017

Magical Green Leprechaun Dessert Dip!

It is always fun to celebrate St. Patrick's Day with food and it is even more fun when the food is green! A few weeks ago I found some chocolate graham cracker sticks at the grocery, and I have been anxiously waiting to use them in this Magical Green Leprechaun Dessert Dip! This dip comes together quickly, and it is very tasty, and slightly addicting! It would make a great addition to a St. Patrick's Day celebration, and you might even catch a Leprechaun!
Magical Green Leprechaun Dessert Dip
(printable recipe at end of post)

1 cup Heavy Duty Whipping Cream
2 tablespoons Sugar
8 ounces Cream Cheese, softened
8 ounces Mascarpone Cheese, softened
2 tablespoons Vanilla
Kelly Green Food Color
Chocolate Graham Cracker Sticks
Gold Sprinkles

Whip the whipping cream, adding the sugar as it whips, until it is stiff. Set aside.
Whip the cream cheese and mascarpone cheese together with a mixer. 
Add the whipping cream to the cream cheese and mascarpone.  Mix in the vanilla, and the green food color.
Sprinkle top of dish with gold, sparkly sprinkles. Serve with chocolate graham cracker sticks. Have fun! 
Thanks for stopping by today!


print recipe

Magical Green Leprechaun Dessert Dip

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

INGREDIENTS:

  • 1 cup Heavy Duty Whipping Cream
  • 2 tablespoons Sugar
  • 8 ounces Cream Cheese, softened
  • 8 ounces Mascarpone Cheese, softened
  • 2 tablespoons Vanilla
  • Kelly Green Food Color
  • Chocolate Graham Cracker Sticks
  • Gold Sprinkles

INSTRUCTIONS:

  1. Whip the whipping cream, adding the sugar as it whips, until it is stiff. Set aside.
  2. Whip the cream cheese and mascarpone cheese together with a mixer.
  3. Add the whipping cream to the cream cheese and mascarpone. Mix in the vanilla, and the green food color.
  4. Sprinkle top of dish with gold, sparkly sprinkles. Serve with chocolate graham cracker sticks. Have fun!
Created using The Recipes Generator




 

Wednesday, March 1, 2017

Double Chocolate Mini Cakes

What do you do when you want a special dessert for your anniversary, but you are dieting and don't want to over indulge? You make these Double Chocolate Mini Cakes, use two of them and put the rest in the freezer! 
A couple weeks ago, a friend asked me to make a special dessert for her husband to go with the dinner she was preparing. Her only request-No leftovers! She only wanted enough dessert so that she and her husband would eat it after dinner, and there would be no more to snack on, so they could get right back to their dieting. I completely understood! 
So I came up with these Double Chocolate Mini Cakes, and they were a hit! These cakes might be mini, but they pack an incredibly indulgent punch that will satisfy any chocolate craving! I topped them with a double chocolate drizzled strawberry because, well, it's a double chocolate drizzled strawberry!!! Hope you like this!

Double Chocolate Mini Cakes
{printable recipe at end of post}  
 1 cup Butter
3 cups Sugar
4 Eggs-divided
1 cup Cocoa Powder
4 cups Flour
3 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Buttermilk
2 teaspoon Vanilla
Strawberries (1 small berry for each cake)
Milk Chocolate (1 cup melted )
White Chocolate (1/2 cup chips)

Preheat oven to 350℉.

Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.
Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.

Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.
Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.
Now add more water until you have 2 cups of the cocoa mix. 
Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.
In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk.  Mix thoroughly. Fold in the egg whites. 
 Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.
Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.
Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.
Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.
Decorate the plate with drizzled chocolate and serve to those you love!
Thanks for joining me today!


print recipe

Double Chocolate Mini Cakes

INGREDIENTS:

  • 1 cup Butter
  • 3 cups Sugar
  • 4 Eggs-divided
  • 1 cup Cocoa Powder
  • 4 cups Flour
  • 3 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups Buttermilk
  • 2 teaspoon Vanilla
  • Strawberries (1 small berry for each cake)
  • Milk Chocolate (1 cup melted )
  • White Chocolate (1/2 cup chips)

INSTRUCTIONS:

  1. Preheat oven to 350℉.
  2. Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.
  3. Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.
  4. Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.
  5. Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.
  6. Now add more water until you have 2 cups of the cocoa mix.
  7. Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.
  8. In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk. Mix thoroughly. Fold in the egg whites
  9. Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.
  10. Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.
  11. Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.
  12. Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.
  13. Decorate the plate with drizzled chocolate and serve to those you love!
Created using The Recipes Generator