Chocolate Dipped Strawberry Cake Baking with Blondie Recipe

Instructions. Preheat your oven to 350°F. Grease 3 (9 inch) cake pans with butter or oil, and dust the bottom and sides of the pan with cocoa powder. Tap out any excess cocoa, and set aside. Make the chocolate cake: In a large bowl, whisk together you flour, baking powder, baking soda, cocoa powder, sugar, and salt.

Strawberry Chocolate Cake Chocolate Dessert Recipes OMG Chocolate

To make the chocolate cake: Preheat the oven to 350 F. Line a half-sheet rimmed baking sheet (18 x 13 inches) with parchment, and spray the parchment with nonstick cooking spray. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment.

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In a medium bowl add the flour, baking powder and salt, whisk to blend and set aside. In the bowl of your electric mixer (and with a paddle attachment if using a stand mixer), add the softened, unsalted butter. Mix until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes.

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Beat the butter with the paddle attachment on medium speed, scraping the bowl as needed, until smooth and creamy, 1 to 1 1/2 minutes. Add 3 heaping tablespoons of the strawberry purée and beat on medium speed just until incorporated. Add 3 3/4 cups powdered sugar and add a pinch of kosher salt.

Chocolate Covered Strawberry Cake Recipes Inspired by Mom

Make the Chocolate Cake. Pre-heat the oven to 180C/375F degrees. Grease and line a 8inch springform cake tin with parchment paper. In a medium bowl, whisk the butter until soft. Add the sweetener and whisk together. Whisk in the egg yolks, one at a time until the mixture is smooth.

Chocolate Covered Strawberries & Birthday Cake

Preheat oven to 350 degrees. Grease 2 8-inch cake pans and set aside. In a medium bowl, sift together the flour, baking powder and salt. Stir to combine and set aside.

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Preheat oven to 325 degrees F. Prepare 3 (10 inch) cake pans. (line with wax paper on bottom, grease and flour bottom and edges of pans.) In an extra large mixing bowl combine all of the dry ingredients. Whisk together to blend well. Make a gully in the center of dry ingredients and add remaining ingredients.

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Preheat oven to 350 F. Line two 6 inch pans with parchment paper. Set aside. In a bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder. ( if using) Set aside. In a mixing bowl, beat eggs, vegetable oil and sugar until combined.

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Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa (s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.

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Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat then oven to 350 F/180 C. Combine the cake flour, sugar, cocoa powder, brown sugar, baking powder, baking soda, and salt. Mix in the butter until it resembles coarse sand, about 3 minutes on low speed.

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Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.

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Whisk to combine, set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined.

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In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat. 4. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time. 5.

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Divide the batter evenly between the cakes pans and bake for 25-30 minutes, or until a toothpick comes out with a few crumbs. 11. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 12. While the cake layers cool, make the chocolate ganache.

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Cut each cake layer again about half way down to make 4 thin layers of cake. Place one layer of chocolate cake on your cake board or serving plate and put some of your strawberry buttercream on top, smoothing it out to an even layer. Place the next layer of cake on top and spread with more buttercream.

Groom's Chocolate Covered Strawberries Cake

Grease a 9 x 13 pan or 2-9 inch pans for a layered cake and preheat an oven to 350°F. Mix strawberry cake mix, vegetable oil, white chocolate pudding, eggs, sour cream and water. Fold in chocolate chips. Bake 30 - 45 minutes at 350°F until a toothpick inserted in the center comes out clean. Let cake cool or Cool Whip will melt.