Thursday, November 8, 2012

Favorite Chocolate Strawberry Cake

This post is long overdue. I actually made this cake for my friend Gordon's birthday at the end of september, and it was so good! It is simplicity at its best. I got the strawberries at the local farmers market, and they are beautiful, such a lusty red.  

Inside you can find my previous dark chocolate cupcake recipe which doubles nicely as a cake recipe. Feel free to place some very thinly sliced strawberries in the middle between the frosting and the second layer of cake. Although it tastes great with just frosting in the middle, and strawberries on top too.  The frosting is a simple, traditional cream cheese frosting. I have been making this frosting for quite a while, and don't necessary follow a recipe, but if you would like a reference you can find a pretty good recipe here.  I usually start with 1 package of 8 oz cream cheese and add anywhere between 1/2-3/4 cup of butter and 1 1/2-2 cups of powdered sugar. An increase in butter will make the frosting more viscous.

My usual cake tips are as follows:
  • The cake is fully cooked when the toothpick comes out with a couple crumbs on it and no goo. If the toothpick comes out completely clean, then the chances are you have overcooked the cake. Remember the cake will still cook a little while it cools. 
  • Let the cake cool completely before you try and frost it. 
  • Don't try and force runny frosting. Sometimes I need to let my frosting sit in the fridge for a little while to make sure I can frost a relatively smooth cake. 

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