Today I made Devil's Food Strawberry Shortcake, another of my husband favorites. I baked a single chocolate sponge cake, which is light and airy, and compliments the strawberries perfectly. I drizzled milk chocolate ganache over the cake and berries, sort of a nod to chocolate covered strawberries, and topped it off with a dollop of homemade whipped cream. I think you are going to like this! Happy Father's Day to all you Dads!
(printable recipe at bottom of page)
6 Egg Yolks
1/2 cup orange juice
1 teaspoon Vanilla
1 cup Sugar
1 cup Flour
1/3 cup unsweetened Cocoa Powder
6 Egg Whites
1/2 teaspoon Cream of Tartar
1/2 cup Sugar
5 ounces Milk Chocolate, melted
12-15 Fresh Strawberries, sliced into thin slices
1/3 cup Heavy Whipping Cream (learn to make it here)
Mix the egg yolks on high speed for 5 minutes. The mix should become thick and have a lemon color.
Add in the orange juice and vanilla. Beat on low speed to combine.
Using low speed, beat in the cup of sugar. Increase the speed to medium and mix until the mix is thick and doubles in volume.
In a separate bowl, mix the flour and the cocoa powder.
Start mixing the flour into the egg yolk mix by sprinkling a 1/4 cup of flour on the top of the egg yolk mix, and then folding the flour into the egg yolk liquid. Repeat adding the flour, 1/4 cup at a time. Set mix aside.
In a mixing bowl, mix together the egg whites and cream of tartar until soft peaks form. Add the 1/2 cup of sugar a little at a time, mixing on high until stiff peaks form.
Fold a cup of the egg white mixture into the egg yolk mix. Then fold the entire bowl of egg yolk mixture into the egg white mix.
Flour and spray the pan you want to use for the cakes. Fill with the batter. Bake at 325 degrees for 18-20 minutes.
While cakes are baking, melt chocolate in a double boiler on low.
Once cakes are done, cool for ten minutes, then remove from pan.
Start building the shortcake. Place a cake on the bottom of the glass. Top with sliced strawberries. Drizzle with chocolate. You will have cake mix left over. The number on the toppings is for 2-3 servings.
Top with another cake, more strawberries, and chocolate. Add a spoonful of whipped cream, and garnish side of glass with a fresh strawberry!
Sunday Supper Father’s Day Menu Ideas
Sides Dad Will Love
- Best Dark and Stormy by Cricket’s Confections
- Spanish Cheese Plate by Caroline’s Cooking
Mains for the Main Man
- Blue Cheese Bacon Burger with Crispy Onions Strings by Confessions of a Cooking Diva
- Chicken Fajita Burgers by A Kitchen Hoor’s Adventures
- Chili Cheese Omelet by Food Lust People Love
- Chinese Chicken Salad by Pies and Plots
- Cider Braised Pork Belly Tacos by Gourmet Everyday
- Crock Pot Italian Beef Sandwiches by Soulfully Made
- Grilled Pork Tenderloin with Cilantro Pesto by Cooking Chat
- Jalapeno Cream Cheese Burger (The JCB) by This is How I Cook
- Korean BBQ Steak Bowls by Fantastical Sharing of Recipes
- Out of a Can Chili by Bottom Left of the Mitten
- Pork Chops With Brandied Cherries by Mysavoryspoon
Dad's Favorite Desserts
- Banana Coconut Chocolate Chip Brownies by Desserts Required
- Chocolate Tofu Cupcakes by NinjaBaker.com
- Devil's Food Strawberry Shortcake by The Freshman Cook
- Simple Fudgy Brownies by That Skinny Chick Can Bake
- Snickery Springform Cookie by What Smells So Good?
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Devil's Food Strawberry Shortcake
INGREDIENTS:
- 6 Egg Yolks
- 1/2 cup orange juice
- 1 teaspoon Vanilla
- 1 cup Sugar
- 1 cup Flour
- 1/3 cup unsweetened Cocoa Powder
- 6 Egg Whites
- 1/2 teaspoon Cream of Tartar
- 1/2 cup Sugar
- 5 ounces Milk Chocolate, melted
- 12-15 Fresh Strawberries, sliced into thin slices
- 1/3 cup Heavy Whipping Cream
INSTRUCTIONS:
- Mix the egg yolks on high speed for 5 minutes. The mix should become thick and have a lemon color.
- Add in the orange juice and vanilla. Beat on low speed to combine. Using low speed, beat in the cup of sugar. Increase the speed to medium and mix until the mix is thick and doubles in volume.
- In a separate bowl, mix the flour and the cocoa powder.
- Start mixing the flour into the egg yolk mix by sprinkling a 1/4 cup of flour on the top of the egg yolk mix, and then folding the flour into the egg yolk liquid. Repeat adding the flour, 1/4 cup at a time. Set mix aside.
- In a mixing bowl, mix together the egg whites and cream of tartar until soft peaks form. Add the 1/2 cup of sugar a little at a time, mixing on high until stiff peaks form.
- Fold a cup of the egg white mixture into the egg yolk mix. Then fold the entire bowl of egg yolk mixture into the egg white mix.
- Flour and spray the pan you want to use for the cakes. Fill with the batter. Bake at 325 degrees for 18-20 minutes.
- While cakes are baking, melt chocolate in a double boiler on low.
- Once cakes are done, cool for ten minutes, then remove from pan.
- Once chocolate is melted, heat the whipping cream in a microwave. It should be warm, but not hot. Adding just a little at a time, start mixing the whipping cream and melted chocolate together, making a ganache. When you are happy with the consistency, stop adding cream. The chocolate should be drippy ( yes, that is a technical term) like in the picture.
- Start building the shortcake. Place a cake on the bottom of the glass. Top with sliced strawberries. Drizzle with chocolate. You will have cake mix left over. The number on the toppings is for 2-3 servings.
- Top with another cake, more strawberries, and chocolate. Add a spoonful of whipped cream, and garnish side of glass with a fresh strawberry!
Created using The Recipes Generator
