Chocolate Layer Cake with Strawberry Cream Filling, White Chocolate Ganache Frosting coated with a Chocolate Crumble.
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Ingredients requirements of Chocolate Layer Cake with Strawberry Cream Filling, White Chocolate Ganache Frosting coated with a Chocolate Crumble:
- Provide of For Cake.
- You need 2 cups all purpose flour.
- Give 1 cup - unsweetened cocoa powder.
- Need 1 1/2 teaspoons baking powder.
- Require 1/8 teaspoon of salt.
- Prepare 3/4 cup unsalted butter, at room temperature.
- Give 1 cup - packed light brown sugar.
- Give 1 cup granulated sugar.
- You need 3 of large eggs.
- Require 1 teaspoon of vanilla extract.
- You need 1 cup buttermilk.
- Provide - For Strawberry Cream Filling.
- Prepare 1 (3 ounce) box strawberry jello.
- You need 1/2 cup for boiling water.
- Need 1/2 cup cold water.
- Give 1 pint - fresh strawberries hulled and sliced and mixed with1 tablespoon granulated sugar.
- Give 1 cup - cold heavy whipping cream.
- Require 1 teaspoon - vanilla extract.
- Need For White Chocolate Frosting.
- You need 4 ounces for white chocolate, chopped, not chips.
- Prepare 1 cup - heavy whipping cream.
- Require for Garnish.
- Prepare fresh whole strawberries.
Chocolate Layer Cake with Strawberry Cream Filling, White Chocolate Ganache Frosting coated with a Chocolate Crumble instructions:
- For White Chocolate Frosting, start this first as it needs to be refrigerated until cold. This can be done a day in advance.
- Heat cream until hot but not boiling, pour over white chocolate and stir 7ntil smooth. Cool to room temoerature then refrigerate until cold.
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- Make Cake.
- Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray.
- Whisk in a bowl flour, cocoa powder, baking soda and salt.
- 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.
- Divide evenly between the 4 prepared pans. Bake 15 to 18 minutes until a toothpick comes out just clean.
- Cool in pans 10 minutes then remove from pans to a rack to cool completely.
- Make Crunch Topping.
- Take one cake layer and break it into crumbs, place crumbs on a foil lined baking sheet.
- 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..
- Make Strawberry Cream Filling.
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- Dissolve jello in boiling water, add the 1/2 cup cold water and chill until cold but still liquid, about 15 minutes.
- Whip the cream until it holds its shape, add vanilla.
- Beat in jello until mixed then fold in sliced strawberries. Refrigerate while finishing white chocolate frosting.
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- Finish White chocolate Frosting.
- Beat cold white chocolate/cream mixture until light and fluffu.
- Assemble cake.
- Place 1 cake layer, bottom up on serving plate, top with 2/2 of strawberry cream.
- Add second cake layer, bottom up.
- Add remaining filling.
- Add third cake layer, bottom up.
- 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.
- Apply crumb crunch.
- 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..
- Garnish with fresh strawberries.
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