Showing posts with label strawberries. Show all posts
Showing posts with label strawberries. Show all posts

Strawberry Cream Cheese Layered Chocolate Cake


I love spring time. Growing up in California, I was used to the freshest produce at the snap of a finger. Living in the south now, it's a little more difficult to come across the best, especially with strawberries. So when spring comes around, I'm always looking for some excuse to revolve several recipes around this particular fruit.


This was my Easter dessert, and it was a complete accident. I was working on this layered cake which was not supposed to be frosted on the outside (thus keeping with the layered look). Turns out it was pretty dang ugly, so I went ahead and frosted the outside. Then, I realized that I still had two cases of strawberries leftover, which never happens. It was destiny. 


There are a few different aspects to this recipe, so bear with me. It really is quite simple, incredibly fresh and surprisingly light.

Chocolate ganache:
Ingredients:
1 cup chocolate chips
1 cup heavy whipping cream

Directions:


Combine both ingredients in microwave-safe bowl. Microwave for 2 minutes and whisk until smooth. 


Microwave for one more minute and whisk again.


Poor into a separate container and refrigerate for an hour. It should be a fudge-like consistency. Using a stand or hand mixer, mix continuously until ganache is frosting-like and whips to a peak (it should resemble a chocolate mousse). Set aside.

Chocolate cake:
Ingredients:
1 package chocolate cake and ingredients to make

Directions:


Prepare cake according to instructions. Divide each cake mix into three 9" round cake pans. Bake at 350 degrees for 30 minutes or until baked thoroughly. Set aside to cool.


A little trick that I use: I always somehow end up with cakes that are all different heights (I lack the ability to decipher dimensions because of my poor eyesight. Or because I'm too lazy to figure it out). So what I do is dip a fork into the first cake before it's baked (so I dip it into the prepared cake mix in the pan) and let it dry on the fork (about 10 minutes). I then hold that fork inside the next cake pan and pour the batter until it's reached the top of the fork's dried cake batter, signifying that it is just as full as the other cake pan was. This gives you the better probability of the cakes being the same height.

Did I explain that okay? I feel like I over-complicated it. Sorry.

Other ingredients:
3 packages of strawberries
2 containers cream cheese frosting

Frosting directions:
This isn't as much a direction as it is a suggestion. I heard a rumor that by mixing one container of frosting, you can double the amount.


So you're going to go ahead and grab a can of cream cheese frosting, unless, of course, you're a frosting snob. In that case, make it yourself.


Whip it up nice 'n good. The frosting absorbs oxygen as it mixes, which causes it to increase in size. That means fewer calories per serving for you, and more coins in your pocket since you don't have to buy as much.

Assembly-Layer in the following order:


Cake, chocolate ganache...


...cream cheese frosting, cut up strawberries (as much as you'd like)...

Continue layering until you've topped with the third cake. Frost the entire cake with the cream cheese frosting. I also used some of the leftover chocolate ganache and swirled it into the cream cheese frosting on the outside of the cake. I thought it looked nice.


Thinly slice strawberries so they are as thin/light as possible (the heavier/thicker they are, the less likely they are to stay). Gently press strawberry slices against frosting. Arrange larger pieces of strawberries at base and very top of cake, topping with a few whole strawberries.


Take your cake into a field and take several pictures of it. Then serve. Or, if you don't have a food blog, feel free to skip that first step and dig in.

Love and strawberries-at-any-cost,



Angel food cake

If I'm being honest, there are few things I actually enjoy about summer. I've learned that I will never adjust to east coast heat and humidity, and it isn't exactly enjoyable sitting in a cubicle all day, knowing that all the college students of the world are tanning and working in frozen yogurt shops. I'm bitter and unprepared for adulthood.

Regardless, one thing I absolutely love about summer is the fresh produce. Everything is greener, everything is fresher, and it's all just plain yummy. I was spoiled growing up in California where the fruits and veggies are the highest quality (it's a fact, people), and I always loved getting strawberries. My mom doesn't care much for them, but my dad always loved them.

Needless to say, with this heat and the stress of living away from my husband for a few weeks, we definitely needed to indulge in some dessert. So I needed to find something that wouldn't ruin our flawless bikini bodies (fiction, not fact). Angel food cake is made up of lots of egg whites, which cuts the calories tremendously. There's actually under 150 calories in a typical piece of angel food cake. Throw on some fresh strawberries and whipped cream (which is also low in calories), and you have yourself a fresh, low-calorie summer treat.

Enjoy!

Ingredients:
  • 1 cup sifted cake flour 
  • 1/2 cup sifted sugar 
  • 1 1/4 cups (10-12) egg whites (room temperature) 
  • 1 1/4 tsp. cream of tartar 
  • 1/4 tsp. salt 
  • 1 tsp. vanilla extract 
  • 1/4 tsp. almond extract 
  • 1 cup sifted sugar
Directions:
  • Sift 1 cup flour and 1/2 cup sugar together 3 times.
  • Place egg whites in a large mixing bowl. Beat on high speed until all egg whites are foamy. Add cream of tartar, salt, vanilla extract and almond extract.
  • Beat egg whites until they're stiff, but not dry. This can take awhile, so be patient.
    • You should definitely use a hand mixture for this. If you use a spoon, you will be doing this for a very long time.
  • Add sugar, small amounts at a time, while continuing to beat on high speed.
  • Sift flour/sugar mixture over egg white mixture about 1/4 cup at a time.
  • Fold in gently but thoroughly using a spatula after each addition.
    • Do not mix, and please be gentle! If you are rough with the egg white mixture, it will mess with the structure, which is what gives the cake it's fluffy "angel-ness." Is that a word? 
  • Pour batter into an ungreased angel food cake pan
  • Bake in a preheated 350°F oven for 40-45 minutes. 
    • Make sure your oven is preheated, otherwise it will mess with the cooking time. Also, make sure that you have plenty of room above the cake pan, because it will rise. I had to carve off the top of my cake because it rose so high that it was touching the top of the oven. Learn from me, lovelies!  
  • Cool cake in pan for 1 hour upside down, or until completely cold before removing the cake. Insert a dull knife along sides to free cake if cake is still attached after cooling.
So there ya' go! This cake is airy and light and flawless.

Love and the bright side of summer,
Rachael
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