Wednesday, January 26, 2011

Coral Rooms

Chocolate Cake with Whipped Cream Frosting

Today's a snow day, but yesterday was our teacher birthday party. I always make a cake, and I was scouring Annie's Eats to find a new dessert to be devoured. I found the Tuxedo Cake, and I decided it would be perfect. I did change the chocolate cake recipe, though. I have one that is tried and true, so I figured why mess with a good thing?

Image from Annie's Eats
Everyone raved over the cake, and I agree. It was very good. The "frosting" is simply a massive amount of heavy whipping cream(4 cups to be exact) and some powdered sugar. It is topped with a chocolate ganache and chocolate covered strawberries... mmm. :)

Here are my steps:

Step 1: Make the cake!
Annie's recipe calls for this cake, but I used mine. Click here for my recipe. Make sure to let it cool completely before frosting. (I put mine in the freezer just so it wouldn't get crumbs in the pure white cream.)

Step 2: Make the frosting.
You will need 4 cups heavy whipping cream and 1 1/2 cups sifted powdered sugar.
Beat the heavy cream to sift peaks, then add the sugar slowly. Continue to beat until stiff peaks form. Do not over beat.

Image Source

Step 3: Frost the cake.
This frosting makes plenty to make the cake, so add lots of frosting. :) Once the cake is set, put the cake in the fridge for at least an hour before topping with ganache.

Step 4: Make the chocolate covered strawberries.
You will need about 6 strawberries and half a bag of chocolate for dipping. If you want to drizzle with white chocolate, you will need about 1/4 of a bag.
Clean the strawberries, and make sure they are very dry. Melt the chocolate and dip strawberries. Place on wax paper on a baking pan, then put the strawberries in the freezer to harden. Melt the white chocolate, then drizzle over the strawberries.

Image Source

Step 5: Make the ganache.
You will need 1/2 cup heavy whipping cream, 4 ounces baker's chocolate, 1/4 cup corn syrup and 1 tsp. of vanilla.
Simmer the heavy whipping cream then remove from heat. Add the chocolate and stir until melted. Add the syrup and vanilla. Let the chocolate set for 10 minutes to thicken then pour over the cake. Add the strawberries to the top so they can set in the ganache. Place the back in the fridge until you are ready to serve.

It seems like a lot to do, but make the cake the day before and freeze it! Make everything else the next day. You'll save your mind by using time wisely. Break apart preparation and clean up!