Recipes 4 Chocolate Cake Title
Favorite chocolate cake recipes Chocolate Cupcake Recipes Chocolate Layer Cake Recipes Chocolate Sheet Cake Recipes Chocolate Angel Food Cake Recipes Fruity Chocolate Cake button
Chocolate Coffee Cake Recipes Chocolate Bundt Cake Recipes Chocolate Cheese Cake Recipes Chocolate Pound Cake Recipes Frostings for Chocolate Cake Recipes Chocolate Ice Cream Cake Recipes
 

Chocolate Banana Cake

Banana and Chocolate Cake

Chocolate Strawberry Mousse Cake

Herman Cranberry Chocolate Cake

One Pan Chocolate Cherry Cake

White Chocolate Cake with Strawberries

Chocolate Applesauce Oat Cake

Chocolate Cherry Cake

Chocolate Cherry Cake

Chocolate Berry Cake

 

 

  More

Cake Recipes
Made With Fruit


Print This Cake Recipe

Chocolate Cake Recipes

White Chocolate Cake with Strawberries Recipe

3/4 cup
3 oz.
2 tsp
1/2 cup
1 1/4 cups
1 tsp
6 TB
1 cup
3 large
5 large
3 1-pint baskets
1 7-ounce pkg.
2 TB plus 1/4 cup
1 1/2 cups

Pistachio Buttercream Frosting
1 1/4 cups
3/4 cup
1/2 cup
4 large
2 TB
1 tsp
2 sticks
Half and half
White chocolate, chopped
Vanilla extract
Unsalted pistachio nuts
All purpose flour
Baking powder
Unsalted butter, room temperature
Sugar
Egg yolks
Egg whites
Strawberries
Marzipan
Powdered sugar
Whipping cream, chilled


Half and half
Unsalted pistachio nuts
Sugar
Egg yolks
All purpose flour
Vanilla extract
Unsalted butter, room temperature

Oven Temp ~ 350°
Bake Time ~ 25 minutes
Pan Type ~ 2 - 9 inch cake pans


Preheat oven, butter and flour pan

In a small saucepan, bring half and half to simmer. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature.
Finely grind pistachios with flour and baking powder in processor.
Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Beat in flour mixture alternately with white chocolate mixture in 2 additions each.
Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean,. Cool 10 minutes.

Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.

Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1 cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup buttercream over.
Arrange another layer of sliced berries over to cover. Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere.
Spread remaining buttercream over top and sides of cake.

Chill cake until buttercream is firm, about 1 hour. Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust the work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press overhang onto sides of cake. Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks.
Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake. Refrigerate cake until cold, at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 30 minutes before continuing.)
Arrange remaining whole strawberries in center of cake.

Pistachio Buttercream Frosting

Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture. Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours. Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. Frosting can be prepared 2 days in advance, bring to room temperature before using.

 



Send This Chocolate Cake Recipe
White Chocolate Cake With Strawberries Recipe

The Perfect Flat Cake Tips for Baking Great Chocolate Cakes Tempering Chocolate
I'm excited! I'm elated! I'm throwing my hat in the air. We can now have 50 grams of DARK chocolate per day to improve our health. Halleluiah! Two ounces of dark chocolate, (70% chocolate solid) has now been proven to improve heart disease, and blood pressure, plus, adds much needed nutrients to the body such as: iron, calcium, potassium, and several essential daily vitamins.
The Universal Love-Affair With Chocolate

 

Recipes 4 Chocolate Cakes Home
Recipes 4 Chocolate Cake Home
We hope you enjoy your visit.

Silk Neckties by Eagle Wings
Wildlife, Patriotic and Christian Designs.
Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

Subscribe To Be On The Weekly Mailing List
For New Recipes



Comments & Suggestions
Write To Us Here



Recipes 4 Chocolate Cake Home - Contact Us - About Us - Cake Recipes FAQ
Terms of Service ~ Terms of Use - Privacy Policy - Copyright/IP Policy
Copyright 2006 - 2017 All rights reserved. Chocolate Cake Recipes DeerLake Designs LLC