I drool every time I look at this gorgeous cake which I made last week, a special cake for the special man's birthday !! I get very few occasions to bake a celebration cake and usually I spend a lot of time searching and finalizing the cake to bake. I don't know how I came across this one, but one look and it was decided. With so little experience in baking cakes, I was not sure If I could replicate it exactly, But I am really proud the way it has turned out. Quite Close !! I was working with the whipped cream too for the first time, so the fear was manifold. The whipping did give me lot of troubles, muscle aches, and the quantity went wrong and I had plenty of whipped cream left, but no complains after the way it looked and tasted :-) Since the birthday was falling on a week day, I planned to make it over two days. The first day I made the cake, and the 2nd day I did the whipping and assembling.
By the way hidden besides all this whiteness is 4 layers of moist dark chocolate cake. And is called a Tuxedo Cake.
I am sharing the original recipe here though I made it by halving it. That gave me two 6" cakes, which I sliced into four , making it a 4 layered cake. As I mentioned above the quantity of whipped cream didn't work for me. I had halved the recipe for it too, but plenty was left, so I think 1/4th would have been enough . I also didn't have the corn syrup, so I made the ganache which I have earlier used in Bundt Cake.
I am also sharing the chocolate dipped strawberries recipe.
For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract
For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners' sugar, sifted
For the Chocolate Strawberries:
10 even sized strawberries, washed and pat dried
3 oz. dark chocolate, finely chopped
some white chocolate
For the chocolate glaze:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract
For the Cake
- Preheat the oven to 350˚ F. Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper. Butter and flour the inside edges of the pan, shaking out the excess flour.
- In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted
- In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.
- Pour the melted butter mixture into the dry ingredients and whisk until smooth.
- Whisk in the eggs one at a time, then whisk in the buttermilk. Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.
- Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 15 minutes. Run a knife around the edge of each cake layer and invert onto a wire cooling rack. Allow the cake layers to cool completely before frosting, at least 2 hours.
For the frosting
- Ensure that the bowl and the whisk of the electric mixer are chilled. This is for ensure the cream whips well.
- Add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat!
Assembling the cake
- Place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top. Top with a second cake layer, more frosting (and the third cake layer, if using). Frost the top and sides of the assembled cake. Refrigerate until the frosting has stabilized, at least 1 hour.
- Line a baking sheet with parchment paper.
- Melt the dark chocolate and stir it smooth.
- Hold the strawberries by stem and twist and swirl it in the melted chocolate.Take it out ,swirl and let excess chocolate drip. Place it on the parchment paper and refrigerate for 10-15 minutes for the chocolate to set
- When the chocolate strawberries is set, melt white chocolate in a bowl. Put it in a piping bag. Cut the tip and make patterns over the strawberries
- Place the chocolate in a medium bowl.
- Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes.
- Whisk until the mixture is smooth and homogeneous. Blend in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes. (Do not let the glaze cool longer or it may become difficult to pour over the cake.)
- Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.
- Place the chocolate dipped strawberries on the glaze immediately
- Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour.
- For Serving Slice with a long, sharp knife, wiping the blade clean between slices.
The Recipe is from Pastry Queen and Annie Eats. The chocolate strawberries is from numerous resources available on the web.