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How To make Chocolate Strawberry Whipped Cream Cake Part 1
3 Eggs
1 c Sugar
1/3 c Water
1 ts Vanilla extract
3/4 c All-purpose flour
1/4 c Hershey's european style
-cocoa Or hershey's cocoa 1 ts Baking powder
1/2 ts Salt
Strawberry cream filling: 1 c Fresh strawberry slices
1/4 c Hershey's strawberry syrup
1 Unflavored gelatin
1 c Cold whipping cream
Royal glaze:recipe follows Recipe by: www.hersheys.com 1. Heat oven to 375 F. Grease 15-1/2x10-1/2x1-inch jelly
roll pan. Line with wax paper; grease paper. 2. In small bowl, on high speed, beat eggs until very thick
and cream colored, about 5 minutes; gradually beat in sugar. With mixer on low speed, beat in water and vanilla. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until combined. Pour into prepared pan. 3. Bake 10 to 13 minutes until wooden pick inserted in
center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely. 4. Prepare StrAWBERRY WHIPPED CREAM FILLING. Cut cake into
4 equal rectangles, 3-1/2x10-inches; divide filling into
thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. 5. Prepare ROYAL GLAZE. To assemble, stack layers on top of
each other with cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cut into slices; refrigerate leftover cake. 8 servings. See part 2. -----
How To make Chocolate Strawberry Whipped Cream Cake Part 1's Videos
Easy Strawberry Cake Recipe
You will fall in love with this fresh Strawberry Cake made with a homemade strawberry reduction. It's moist, tender, and the most beautiful shade of pink! This recipe combines layers of strawberry flavored cake with strawberry flavored cream cheese frosting, so you get fresh strawberry flavors with every bite.
RECIPE:
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Dressel's Whipped Cream Cake Recipe Demo - Part One
Updated: Thursday, 5/9/12
FLUFFY & RICH Chocolate Cake Recipe | Chocolate Strawberry Shortcake
We are making a very fluffy and light yet rich chocolate cake today. Amazing chocolate cakes do not always have to be very heavy! This cake is the proof ;) I’m sharing a lot of tips and tricks of pastry making step by step, I hope you’ll enjoy and find it very useful!!
[INGREDIENTS FOR CHOCOLATE SPONGE]
For 2 6”(15cm) pans or 1 8”(20cm)
• Egg: 4 large eggs (about 228g/ 8oz)
• Granulated sugar: 140g (4.9oz)
• Cake flour: 90g (3.2oz)
• Cocoa powder: 20g (0.7oz)
• Milk: 30g (1oz, about 2 Tbsp)
• Oil: 40g (1.4oz)
FOR CAKE SYRUP(For 2 6” or 1 8” cake):
• Water: 45g (about 3 Tbsp, 1.6oz)
• Granulated sugar: 30g (1oz)
Watch this video for more detailed tips and tricks：
[FLUFFY CHOCOLATE SPONGE CAKE]
* The recipe listed in the video is a half batch of today’s amount. Today, I did double the amount. Just to let you know!
BAKE with 355F/180C for about 23-35 mins, depending on the size of your cake.
*Adjust the time and temperature depending on the oven and size of your cakes.
[INGREDIENTS FOR CHOCOLATE CREAM]
(For 2 6” or 1 8” cake)
• Dark chocolate (Today, I used 55% couverture chocolate. A link below.): 200 (7oz)
• Heavy cream (Very warm. I recommend 35-45%): 200g (7oz)
• Heavy cream (Very cold. I recommend 35-45%): 550g (19.4oz)
• Granulated sugar: 25g (0.9oz)
[FOR TOPPINGS/FILLINGS]
• Fresh strawberries
• Fresh raspberries
• Dark chocolate (Same kind as the cream)
• Gold leaf
• Edible gold powder
[CHOCOLATE GANACHE]
Dark chocolate (Same kind as the cream): 50g (1.8oz)
Heavy cream: 50g (1.8oz)
Oil (Olive oil this time. Any regular oil is fine.): 10g (about 2 tsp)
* I had a lot left after I used, so you can make a half batch or freeze the rest for the next use!
TOOLS/INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[COUVERTURE CHOCOLATE]
[STAND MIXER]
[DISPOSABLE DECORATING BAGS]
[AMERI FOOD COLORINGS]
[PETTY KNIFE]
SET OF 2:
[BAMBOO CHOPPING BOARD]
WATCH OTHER TUTORIALS!:
[JAPANESE STRAWBERRY SHORTCAKE]
[VANILLA CHIFFON CAKE]
[FRUIT CREAM BUNS]
ANY QUESTION? Let me know in the comment section below!????
SAY HI ON SOCIAL!:
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MUSIC:
epidemicsound.com
#chocolatecake #chocolatespongecake #strawberryshortcake #chocolateshortcake #fluffychocolatecake #japaneseshortcake #chocolatecakerecipe
딸기 초콜릿 케이크 만들기 : Strawberry Chocolate Cake : 스위스머랭 버터크림 : Swiss Meringue Buttercream | Cooking tree
딸기 초콜릿 케이크 만들기 : Strawberry Chocolate Cake Recipe : 스위스머랭 버터크림 : Swiss Meringue Buttercream
딸기 퓌레를 넣어 상큼한 딸기 맛이 가득한 초콜릿 케이크를 만들었어요~
이 케이크는 초콜릿을 넣어 촉촉하고 진한 케이크 시트가 정말 맛있어요.
버터크림은 스위스 머랭 버터크림을 만들었는데 버터를 넣기 전
휘핑한 머랭의 온도가 26도 전후의 온도여야 버터를 넣었을 때 녹지 않아요.
그리고 충분히 휘핑해야 느끼하지 않은 크림을 만들 수 있답니다^^
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막에 재료를 적어 두었습니다!
I wrote down the ingredients in the subtitles!
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
- 틀 사이즈 Mold size : 15cm
[재료 Ingredients]
| 케이크 시트
100g 다크 커버춰 초콜릿
20g 무염버터
100g 우유
4개 달걀노른자
4g 바닐라익스트랙
80g 박력분
20g 코코아파우더
2g 베이킹파우더
4개 달걀흰자
100g 설탕
| 딸기 퓌레
100g 냉동 딸기
25g 설탕
4g 레몬즙
| 스위스 머랭 버터크림
100g 달걀흰자
140g 설탕
1g 소금
3g 바닐라익스트랙
270g 무염버터
딸기 퓌레
빨간색 식용색소
설탕시럽
가나슈
(20g 다크 커버춰 초콜릿 + 20g 생크림 + 5g 무염버터)
| Cake sheet
100g Dark couverture chocolate
20g Unsalted butter
100g Milk
4 Egg yolks
4g Vanilla extract
80g Cake flour
20g Cocoa powder
2g Baking powder
4 Egg whites
100g Sugar
| Strawberry puree
100g Frozen strawberry
25g Sugar
4g Lemon juice
| Swiss meringue buttercream
100g Egg white
140g Sugar
1g Salt
3g Vanilla extract
270g Unsalted butter
Strawberry puree
Red food coloring
Sugar syrup
Ganache
(20g dark couverture chocolate + 20g whipping cream + 5g unsalted butter)
[만드는 과정]
초콜릿 케이크 시트
1. 다크 커버춰 초콜릿에 버터와 우유를 넣고 전자레인지에 1분 정도 가열해 녹여 주세요.
2. 달걀 노른자에 바닐라 익스트랙을 넣고 섞어 주세요.
3. 녹인 초콜릿 혼합물을 달걀 노른자에 넣고 섞어 주세요.
4. 밀가루, 코코아 파우더, 베이킹 파우더를 체에 쳐서 넣고 섞어 주세요.
5. 달걀 흰자에 설탕을 3번 나누어 넣고 머랭을 만들어 주세요.
6. 머랭의 1/3을 초콜릿 혼합물에 넣고 섞고 남은 머랭의 1/2을 넣고 섞어 주세요.
7. 머랭이 들어 있는 볼에 모두 붓고 골고루 섞어 주세요.
8. 오븐 팬에 붓고 170도 오븐에서 45분 정도 구워 주세요.
9. 완전히 식힌 다음 밑면과 위쪽을 잘라내고 3장으로 잘라 주세요.
딸기 퓌레 만들기
10. 딸기에 설탕과 레몬즙을 넣고 끓여 주세요.
11. 끓어오르면 약불로 줄이고 걸쭉해질 때까지 끓인 다음 볼에 옮겨 실온에서 식혀 주세요.
딸기 버터크림
12. 달걀 흰자에 설탕과 소금, 바닐라 익스트랙을 넣고 섞어 주세요.
13. 끓이고 있는 물이 담긴 냄비 위에 올려 천천히 저으면서 55~60도 정도까지 온도를 올려 주세요.
14. 볼을 내리고 휘핑해 머랭을 만들어 주세요.(약 26도 전후로 식혀 주세요)
15. 실온 상태의 말랑한 버터를 3~4번 나누어 넣고 충분히 휘핑해 주세요.
16. 딸기 퓌레와 빨간 식용 색소를 넣고 휘핑해 크림을 완성해 주세요.
17. 돌림판에 케이크 시트를 올리고 설탕시럽을 뿌린 다음 크림을 올려 평평하게 해주세요.
(설탕 시럽 = 설탕 1 : 물 5를 넣고 끓인 다음 차갑게 식혀 사용)
18. 반복해서 쌓고 애벌로 얇게 아이싱 한 다음 냉장실에서 30분 정도 굳혀 주세요.
19. 크림을 올려 매끈하게 아이싱 하고 냉장실에서 30분 정도 굳혀 주세요.
20. 초콜릿 가나슈를 테두리에 흘리고 윗면에 크림과 딸기로 장식해 주세요.
-
*시청해주셔서 감사합니다.
Thank you for watching!
*제 영상은 유튜브와 네이버TV에만 업로드 되고 있고
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#딸기케이크 #초콜릿케이크 #버터크림케이크 #케이크 #딸기초코케이크
#strawberrycake #chocolatecake #buttercreamcake #cake #strawberrychocolatecake
#베이킹 #디저트 #baking #dessert
The MOST AMAZING Chocolate Strawberry Cake Recipe Ever!
Whether you want to make this for Mother’s Day, Valentine’s Day, or another special occasion, this dreamy chocolate strawberry cake will steal the show. The tender and moist chocolate cake layers are filled and coated in a sweet strawberry buttercream which is already a delicious combination on its own, but we kicked it up a notch by drizzling chocolate ganache over the top! This melt-in-your-mouth cake is such a decadent treat, but the fresh, bright flavors from the strawberries really take It to a whole new level and balance the flavors out perfectly.
RECIPE:
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An impressive Chocolate Strawberry Layer Cake Recipe | The Tummy Train
This Chocolate Strawberry Layer Cake boasts delicious layers of chocolate cake and cream, with fresh strawberries hidden inside.
Preheat oven to 350F / 180C
Ingredients for the chocolate cake:
1 cup (240 mL) whole milk
1 Tablespoon lemon juice or vinegar
2 cups (240 grams) all-purpose flour
¾ cup (63 grams) cocoa powder
2 cups (400 grams) sugar
2 teaspoons (8 grams) baking powder
1 teaspoon (6 grams) baking soda
½ teaspoon salt
2 eggs, room temperature
1 cup (240 mL) black coffee
½ cup (120 mL) vegetable oil
1 teaspoon (5 grams) vanilla extract
Ingredients for the Chocolate Ganache Whipped Cream & Filling:
2 cups (480 mL) heavy whipping cream, divided use
1 cup (170 grams) bittersweet chocolate chips or chunks
2 Tablespoons (15 grams) confectioners’ sugar
400 to 500 grams fresh strawberries, washed and hulled
Ingredients for the Chocolate Ganache Glaze:
¾ cup (127.5 grams) semisweet or bittersweet chocolate chips or chunks
1½ Tablespoons corn syrup
3 Tablespoons (42.5 grams) butter
Strawberries, quartered (optional, to garnish)
See full recipe and more tips here--
#chocolatecake #strawberrycake #layercakerecipe
Adapted from Rock Recipes blog
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MUSIC: Already There by Josh Woodward
Free download:
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Camera: Canon EOS 80D
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This video is uploaded to TheTummyTrain.com's blog and social media channels only. Unauthorized use of this video, or edit and reupload is prohibited and will constitute theft.