Chocolate Layer Cake With Strawberry Cream Filling, White Chocolate Ganache Frosting Coated With A Chocolate Crumble Recipe by fenway
Chocolate Layer Cake with Strawberry Cream Filling, White Chocolate Ganache Frosting coated with a Chocolate Crumble Share its first Cooksnap! Cooking Instructions 90 mins 1 For White Chocolate Frosting, start this first as it needs to be refrigerated until cold. This can be done a day in advance 2 Heat cream until hot but not boiling, pour over white chocolate and stir 7ntil smooth. Cool to room temoerature then refrigerate until cold 3 4 Make Cake 5 Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray 6 Whisk in a bowl flour, cocoa powder, baking soda and salt 7 In a large bowl beat butter and both sugars until light and fluffy, then beat in eggs one at a tme, then beat in vanilla. Alernate buttermilk with flour beating just until incorporated 8 Divide evenly between the 4 prepared pans. Bake 15 to 18 minutes until a toothpick comes out just clean 9 Cool in pans 10 minutes then remove from pans to a rack to cool completely 10 Make Crunch Topping 11 Take one cake layer and break it into crumbs, place crumbs on a foil lined baking sheet 12 Bake at 350 until lightly toasted, stirring occasionally anout 15 to 20 minutes. Cool completely the pulse in a food processor to make corse crumbs. Set aside until you need them. 13 Make Strawberry Cream Filling 14 15 Dissolve jello in boiling water, add the 1/2 cup cold water and chill until cold but still liquid, about 15 minutes 16 Whip the cream until it holds its shape, add vanilla 17 Beat in jello until mixed then fold in sliced strawberries. Refrigerate while finishing white chocolate frosting 18 19 Finish White chocolate Frosting 20 Beat cold white chocolate/cream mixture until light and fluffu 21 Assemble cake 22 Place 1 cake layer, bottom up on serving plate, top with 2/2 of strawberry cream 23 Add second cake layer, bottom up 24 Add remaining filling 25 Add third cake layer, bottom up 26 Frost entire cake with white chocolate frosting. For a easy time frosting it's best to chill the cake at least 2 hours to let it firm up 27 Apply crumb crunch 28 Place a large piece of parchment paper under cake plate to catch all the crubs. With the palms of your hands gently press reserved toasted cake crubs all over cake. Brush up fallen crumbs with a pastry brush. 29 Garnish with fresh strawberries 30 31 32 1 For White Chocolate Frosting, start this first as it needs to be refrigerated until cold. This can be done a day in advance 1 For White Chocolate Frosting, start this first as it needs to be refrigerated until cold. This can be done a day in advance 2 Heat cream until hot but not boiling, pour over white chocolate and stir 7ntil smooth. Cool to room temoerature then refrigerate until cold 2 Heat cream until hot but not boiling, pour over white chocolate and stir 7ntil smooth. Cool to room temoerature then refrigerate until cold 3 3 4 Make Cake 4 Make Cake 5 Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray 5 Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray 6 Whisk in a bowl flour, cocoa powder, baking soda and salt 6 Whisk in a bowl flour, cocoa powder, baking soda and salt 7 In a large bowl beat butter and both sugars until light and fluffy, then beat in eggs one at a tme, then beat in vanilla. Alernate buttermilk with flour beating just until incorporated 7 In a large bowl beat butter and both sugars until light and fluffy, then beat in eggs one at a tme, then beat in vanilla. Alernate buttermilk with flour beating just until incorporated 8 Divide evenly between the 4 prepared pans. Bake 15 to 18 minutes until a toothpick comes out just clean 8 Divide evenly between the 4 prepared pans. Bake 15 to 18 minutes until a toothpick comes out just clean 9 Cool in pans 10 minutes then remove from pans to a rack to cool completely 9 Cool in pans 10 minutes then remove from pans to a rack to cool completely 10 Make Crunch Topping 10 Make Crunch Topping 11 Take one cake layer and break it into crumbs, place crumbs on a foil lined baking sheet 11 Take one cake layer and break it into crumbs, place crumbs on a foil lined baking sheet 12 Bake at 350 until lightly toasted, stirring occasionally anout 15 to 20 minutes. Cool completely the pulse in a food processor to make corse crumbs. Set aside until you need them. 12 Bake at 350 until lightly toasted, stirring occasionally anout 15 to 20 minutes. Cool completely the pulse in a food processor to make corse crumbs. Set aside until you need them. 13 Make Strawberry Cream Filling 13 Make Strawberry Cream Filling 14 14 15 Dissolve jello in boiling water, add the 1/2 cup cold water and chill until cold but still liquid, about 15 minutes 15 Dissolve jello in boiling water, add the 1/2 cup cold water and chill until cold but still liquid, about 15 minutes 16 Whip the cream until it holds its shape, add vanilla 16 Whip the cream until it holds its shape, add vanilla 17 Beat in jello until mixed then fold in sliced strawberries. Refrigerate while finishing white chocolate frosting 17 Beat in jello until mixed then fold in sliced strawberries. Refrigerate while finishing white chocolate frosting 18 18 19 Finish White chocolate Frosting 19 Finish White chocolate Frosting 20 Beat cold white chocolate/cream mixture until light and fluffu 20 Beat cold white chocolate/cream mixture until light and fluffu 21 Assemble cake 21 Assemble cake 22 Place 1 cake layer, bottom up on serving plate, top with 2/2 of strawberry cream 22 Place 1 cake layer, bottom up on serving plate, top with 2/2 of strawberry cream 23 Add second cake layer, bottom up 23 Add second cake layer, bottom up 24 Add remaining filling 24 Add remaining filling 25 Add third cake layer, bottom up 25 Add third cake layer, bottom up 26 Frost entire cake with white chocolate frosting. For a easy time frosting it's best to chill the cake at least 2 hours to let it firm up 26 Frost entire cake with white chocolate frosting. For a easy time frosting it's best to chill the cake at least 2 hours to let it firm up 27 Apply crumb crunch 27 Apply crumb crunch 28 Place a large piece of parchment paper under cake plate to catch all the crubs. With the palms of your hands gently press reserved toasted cake crubs all over cake. Brush up fallen crumbs with a pastry brush. 28 Place a large piece of parchment paper under cake plate to catch all the crubs. With the palms of your hands gently press reserved toasted cake crubs all over cake. Brush up fallen crumbs with a pastry brush. 29 Garnish with fresh strawberries 29 Garnish with fresh strawberries 30 30 31 31 32 32 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Buffalo chicken spread Philly cheesesteak crescent roll Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels Grilled Napa Cabbage Wedges All Purpose Meat Sauce Buffalo chicken spread Philly cheesesteak crescent roll Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels Grilled Napa Cabbage Wedges All Purpose Meat Sauce Squid (Calamari) Coconut Masala Mashed Potatoes Dads Chili Cypriot tahini pies with orange flavor South African Cheese Scones Eggless Mandarin Rice Cake Biko Sweet and Sour Chicken Dan's Goulash Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels Squid (Calamari) Coconut Masala Mashed Potatoes Dads Chili Cypriot tahini pies with orange flavor South African Cheese Scones Eggless Mandarin Rice Cake Biko Sweet and Sour Chicken Dan's Goulash Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels