Strawberry Chocolate Cake The ItsyBitsy Kitchen

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Heat oven to 325. Grease two 8-inch round cake pans and line with parchment paper. Grease the parchment. In a medium bowl, combine the chocolate and cocoa powder. Pour the hot coffee into this same bowl and whisk to combine. Stir in the buttermilk until smooth. In another bowl, whisk together the flour, baking soda, and salt.

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Make the frosting: Beat cream cheese and powdered sugar until light and fluffy. Add the freeze dried strawberries and beat until fluffy. Add about ¾ of the heavy whipping cream and fold until combined. Make the filling with strawberries: Take about ¼ cup of the frosting.

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Preheat the oven to 350 degrees. Grease 3 8" cake pans, then line the bottom with parchment paper and grease it. In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt together. Stir well and set aside. In a medium bowl, whisk the eggs and buttermilk together.

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Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract.

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Beat in confectioners' sugar, cream, vanilla, salt and strawberry powder until smooth. Cut a small hole in the corner of a pastry bag; insert a very small tip. Fill with strawberry filling. Push the tip through the bottom of paper liner to fill each cupcake. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.

Strawberry Chocolate Cake The ItsyBitsy Kitchen

Step 1: In a large mixing bowl or a stand mixer, combine the flour with the cocoa powder, sugar, baking soda, baking powder and salt until smooth. Step 2: In another bowl or a large jug, whisk together all of the wet ingredients until smooth. Step 3: Slowly pour the wet ingredients into the dry ingredients.

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Cut the 2 cups of whole strawberries into small pieces and puree in a food processor. Pour the pureed berries into a small saucepan and add the sugar and lemon juice. Cook over medium-high heat until mixture begins to bubble, stirring constantly. Allow the mixture to boil for 2 minutes.

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Set flour mixture aside. In a large mixing bowl or bowl of a stand mixer, whisk together your vanilla extract, eggs, greek yogurt or sour cream, buttermilk, and oil. Pour your hot water into the bowl of dry ingredients so your cocoa powder can bloom. Mix until fully combined.

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How to Make the Chocolate Cake. Preheat the oven to 340°F/170°C then spray the 8" cake pan lightly with non-stick spray or grease well with butter and set it aside. In a small saucepan, over medium heat, melt the butter then add in the dark chocolate pieces. Stir constantly, until the chocolate has just melted.

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Preheat the oven to 400°F (200°C) and line a cupcake pan with cupcake liners. Combine the flour, baking soda, and salt in a medium-sized bowl and set aside. Step 1: In a medium heatproof bowl add the chopped chocolate, hot coffee, and cocoa powder. Let the mixture sit for five minutes until the chocolate begins to melt.

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Whisk in hot water until the cocoa is dissolved. Let cool for 10 minutes. Then, add the oil, buttermilk, eggs, and vanilla and whisk until well combined. 3. Pour the cocoa mixture into the flour mixture and whisk until fully incorporated. Divide the batter among the 3 buttered 9-inch round cake pans.

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Toss freeze dried strawberries into a food processor. 2. Grind the dried strawberries to a powder and set aside. 3. Toss the fresh strawberries with sugar and set aside. 1. Trim the top of the cake to make it level. 2. Split each cake in half horizontally.

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Over a double boiler or in the microwave, melt your white chocolate chips. When chips are melted, remove from heat and stir in your strawberry frosting. Spread in your prepared pan and place in fridge to set for 30 minutes. Remove from the pan and cut into one inch squares. Melt the chocolate in a double boiler.

Strawberry Filled Chocolate Cups The Wheatless Kitchen

Instructions. Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. Pour the pie filling into the baking dish. Sprinkle the dry cake mix over the pie filling. Slice the butter into thin pieces and arrange evenly over the top of the cake mix, being careful to cover most of the surface.

Love and Confections Chocolate Covered Strawberry Bars

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa (s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.

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To begin, start by sprinkling the gelatin over ¼ cup of water in a small bowl and let it sit for 5 minutes. Add the strawberries and sugar to the bowl of a food processor. Puree the strawberries and sugar until smooth. Transfer strawberry mixture to a small saucepan and bring to a boil over medium-high heat.