A belated Happy New Year, Chickens! I hope everyone enjoyed a relaxing holiday season. Although we’re still living a quiet Covid life, I’m so grateful for the health and love of friends and family. And, as 2021 begins, I’ve decided to add a new challenge to my baking.
I shared with you in previous posts that my co-workers love to eat … and I mean they LOVE to eat. Each month we get together to have birthday cake for all that month’s birthday babies. And, this Kitchen Chicken is now the official baker! Yup, I’m offering my baked goods for sale. It’s a little scary, but also a lot of fun.
One of our birthday girls is a lovely young woman from the small African country of Gabon. After having a piece of the cake, she sent the sweetest message thanking me for making her birthday such a special day. Growing up, she didn’t celebrate her birthday or even have a cake! And, being able to share the monthly birthday cakes with her colleagues is such a treat for her. It made me realize that one small act of kindness can go a long way in someone’s life.
So, here’s our January cake, compliments of Amy Parker from Ponca City, Oklahoma.
Victorian Strawberry Chocolate Cake
2 cups boiling water
1 cup baking cocoa (I use Dutch cocoa)
1 cup butter, softened
2 ½ cups sugar
4 eggs
1 ½ teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 quart fresh strawberries
1 cup semisweet chocolate chips, melted
Frosting
2/3 cup shortening (I used softened butter)
4 cups confectioners’ sugar
½ cup water
Icing
1 ½ cups semisweet chocolate chips
1/3 cup heavy whipping cream
In a small bowl, stir water into cocoa until blended; set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition.
Pour into two greased and floured 9” heart-shaped, round or square pans. Bake at 350F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about ¾ to the top. Place on a waxed paper-lined baking sheet; refrigerate until set.
For frosting, cream shortening and confectioners’ sugar in a large mixing bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to dry, about 30 minutes.
For icing, heat chocolate chips and cream in a saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set. Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners’ sugar, if desired. Place dipped strawberries around base. Store in the refrigerator.
I realized that this chocolate cake recipe is quite similar to my Mom’s Devil’s Food Cake, with the cocoa and boiling water. That extra moisture resulted in a very moist crumb. And the Dutch cocoa gave such a rich color. I was worried that the thin layers of frosting and icing would leave a lot of cake, but it was so moist and the thin layers were sweet enough, it was the perfect ratio. Of course, the added texture and sweetness of the strawberries was the perfect accompaniment. This cake got rave reviews from my colleagues … and I’m sure will be a favorite go-to in my repertoire!
One note … the chocolate icing set up quite firm. So firm, in fact, that the sliced strawberries just sat on top. Next time I might consider placing the strawberries on the icing before it sets up in the fridge. And, I think I would actually serve more sliced strawberries on the side or even add some to the middle of the cake.
February’s bake will be the State Fair Cream Puffs and I’ve already shared this recipe. Stay tuned for more birthday cake updates when we make Fudgy Nut Brownies!
What does Norma say about this Victorian Strawberry Chocolate Cake?
The perks of being a Kitchen Chicken – my darling co-Chicken snagged a piece of the office birthday cake for me! What a treat – a tender cake full of deep chocolate flavor and just the right amount of contrasting chocolate and vanilla icing. Add a bunch of strawberries on top, then surround the cake with chocolate dipped strawberries and you pretty much have perfection!
TEMPTATION LEVEL out of 10: It’s a huge thumbs up – 10 out of 10!
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