Monday, January 9, 2012

Scrumptious Dark Chocolate Cake w/ Strawberry Cream Cheese Icing



Happy Birthday Brad!

January 2nd was Brad's birthday, and we celebrated with a delicious Dark Chocolate Cake with Strawberry Cream Cheese icing.  I even added freshly sliced strawberries in between the two cake layers to make it that much more decadent.  On the side?  Chocolate covered strawberries, of course!

I love making birthday cakes and it's become a little thing lately for everyone to give me some sort of birthday cake "challenge" on their birthday.  Brad wanted a cake that incorporated dark chocolate and strawberries, so this is what I came up with.

The result was pretty delicious, if I do say so myself.  Brad even had seconds, and when that happens you KNOW it's good!  I combined two different elements from two of my favorite cake recipes...I whipped up Hershey's recipe for Dark Chocolate Cake (I've used this recipe time and time again!), and combined it with Paula Deen's recipe for Strawberry Cream Cheese icing from her Simply Delicious Strawberry Cake.  Plus, the contrast of the pink icing looked so pretty on the dark cake.

AH-mazing!

The chocolate covered strawberries served on the side were the perfect touch to a perfect birthday celebration.

Bon Appetit, my friends! 




Dark Chocolate Cake
Source:  Hershey's Kitchens

Ingredients:  
2 cups sugar
1 3/4 cups all-purpose flour

3/4 cup Hershey's Special Dark Cocoa
(you can use regular cocoa, if you prefer)
1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup freshly brewed coffee


Directions:

Heat oven to 350°F. Grease and flour two 9-inch round cake pans.


In the bowl of a stand mixer, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt. In a different bowl, whisk together the eggs, milk, oil and vanilla extract; Slowly add the wet ingredients to the dry ingredients and beat on medium speed of an electric mixer for 2 minutes. Stir in hot coffee...the batter will be very thin!


Pour batter into the prepared pans.

Bake for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely and add icing and strawberry slices.

Strawberry Cream Cheese Frosting
Source: Cooking with Paula Deen magazine - May/June 2008
Ingredients:
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract (I used vanilla extract instead)
7 cups confectioner's sugar (a little less than 2 lbs.)
Directions:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract. Gradually add confectioner's sugar, beating until smooth.
***Notes***
- For pinker frosting, add 2 to 3 drops of red food coloring to frosting.
- I added freshly sliced strawberries between the cake layers!

18 comments:

Anonymous said...

Tried in advance for Valentines, yummy! Question how long can you keep leftovers frosting? Also just pured some fresh strawberry as I had none frozen and it worked out just fine...thanks for posting the recipe. got it on Pinterest

Celeste said...

Hey there! Thanks for your comment. This will be a perfect cake for Valentine's Day! I just might be making it too for V-Day. If you make the cream cheese frosting ahead of time, it should keep perfectly in an air-tight container in the fridge for 3 days. Some say that it would even be safe for up to 1 week, because sugar is a preservative. I would stick to 3 days, since there are fresh strawberries in it, though. Before frosting the cake, just put the icing back into the bowl of your stand mixer, and mix it until it becomes light and fluffy again. Hope this helps! :)

Lea said...

It looks really great! I need to try it immediately!

Anonymous said...

Would this cake work as cupcakes??

Celeste said...

Anonymous - Yes...this recipe should be great for cupcakes! Be sure to let the cupcakes cool completely before adding the frosting. The least little bit of heat from the cake may make this particular frosting melt a little.

Anonymous said...

Does the cake use all of the frosting? 7 cups of sugar seems a bit much...

Xella said...

Wow, look at these happy faces! Wonderful dark chocolate cake and beatiful contrast with fresh strawberries!

Sarah Gilland said...

I'm going to make this for my husband's birthday on Sunday. This is exactly what we ordered for his groom's cake a few years ago. I hope it turns out like yours!!! I found you on Pinterest, by the way!!

Keren Arisaƭ Gonzalez AguiƱaga said...

If I don't add coffee will it affect the recipe?

Arianna said...

This cake is wonderful! Do you think I can cover it with fondant? I have to decorate a cake for my kid's friend, he asked me for a Pokemon cake, and I wish to use your recipe. Any suggestions?

Celeste said...

Arianna - Fondant would do great on this cake...Have you tried Marshmallow Fondant? It tastes better than the regular stuff and is fun to make. I posted a recipe for it here: http://sugarandspice-celeste.blogspot.com/2009/06/marshmallow-fondant-cake-fun-at-lake.html

Accesorios Fimo said...

Wow!!!!!!!!!!!!!!!!!!!

Kalani said...

I made this cake on 7/12/13 for my church leader's birthday. It was delicious and well received. I followed the directions exactly, using regular cocoa instead of the dark because I couldn't find any. I also sliced strawberries as the original poster did and pureed fresh strawberries in the frosting. So yummy!! Will definitely make this again.

Lori WhoNeedsaCape said...

Celeste, this cake looks amazingly yummy! Found it on Recipleaser :)

We'd love to have this linked at our SUPER SUNDAY Link Party, which is running live now!

Lori
Who Needs A Cape?
Not Your Average Super Moms!

The Gilje Crew said...

I'm crushed! I just made this today for my son's birthday tomorrow in 9in round pans - it rose up and out of the pans and completely sunk in the middle. Not sure where I screwed up.

Good news is that it tastes really good. I had to order from a local bakery for the cake, but I'll be using remnants on the cake still (construction cake, to look like "dirt").

I guess it's an excuse to eat the "mistake" now?

The Gilje Crew said...

NM! I looked at the recipe again and think I forgot to add the 3/4 cup flour after the first cup. FUDGE!

Jennifer said...

I was just wondering why coffee? It looks sooo yummy! I am a beginner baker, but this doesn't look too hard.. :) Im so excited to try it.

Jennifer said...

I was just wondering what the coffee did for the flavor. I haven't seen many where you add that. I am a beginner "baker" and I am hoping this isnt too hard. I would love to try this fora birthday! :D It sounds like from everyone else too, that its really yummy!