Chocolate Layer Cake with Strawberry Cream Filling, White Chocolate Ganache Frosting coated with a Chocolate Crumble

Name: Chocolate Layer Cake with Strawberry Cream Filling, White Chocolate Ganache Frosting coated with a Chocolate Crumble
Total time: 5400 s
Yield: 14 servings
Cuisine: American
Ingredients: For Cake; 2 cups all purpose flour; 1 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/8 teaspoon salt; 3/4 cup unsalted butter, at room temperature; 1 cup packed light brown sugar; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; For Strawberry Cream Filling; 1 (3 ounce) box strawberry jello; 1/2 cup boiling water; 1/2 cup cold water; 1 pint fresh strawberries hulled and sliced and mixed with1 tablespoon granulated sugar; 1 cup cold heavy whipping cream; 1 teaspoon vanilla extract; For White Chocolate Frosting; 4 ounces white chocolate, chopped, not chips; 1 cup heavy whipping cream; Garnish; fresh whole strawberries

fenway @Fenway

This is a tender moist chocolate cake with a refreshing strawberry cream filling in each layer. It's topped off by a whipped white chocolate frosting which holds the crumb coating. Rich chocolate with a fresh strawberry cream filling and a crumbled topping, as contrast of flavors in each slice!

Saved

Ingredients

90 mins

14 servings

For Cake
2 cupsall purpose flour
1 cupunsweetened cocoa powder
1 1/2 teaspoonsbaking powder
1/8 teaspoonsalt
3/4 cupunsalted butter, at room temperature
1 cuppacked light brown sugar
1 cupgranulated sugar
3large eggs
1 teaspoonvanilla extract
1 cupbuttermilk
For Strawberry Cream Filling
1 (3 ounce)box strawberry jello
1/2 cupboiling water
1/2 cupcold water
1 pintfresh strawberries hulled and sliced and mixed with1 tablespoon granulated sugar
1 cupcold heavy whipping cream
1 teaspoonvanilla extract
For White Chocolate Frosting
4 ounceswhite chocolate, chopped, not chips
1 cupheavy whipping cream
Garnish
fresh whole strawberries

Saved

Steps

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

Saved

Cooksnaps

Saved

fenway @Fenway

on July 19, 2016 16:40

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.