Sunday, April 4, 2010
Chocolate Strawberry Short Cake
1-1.5 pint strawberries, sliced
2 cups heavy whipping cream+2 tbsp powdered sugar
3 squares(1 oz each) semi-sweet chocolate
1/2 cup butter
2/3 cup sugar
1 tsp vanilla
3/4 cup whole wheat flour
1/2 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup water
Preheat oven to 400 degrees. Grease 8-9 inch round baking pan
Melt chocolate and butter,cool. Stir until smooth. Beat in vanilla, sugar, eggs, baking soda, salt, and 1/4 cup of flour. Alternately beat in remaining flour and water until blended. Pour into pan and bake for 30 mins or until toothpick comes out clean. Cool.
Place whipping cream in stand mixer with whisk attachment. Add sugar and whisk until cream forms.
Once cake is cooled, cut in half. Layer in strawberries(may not have room for all of them) and some whipped cream(about a 1/2 cup). Place second layer on top and "frost" cake with remaining whipped cream. Garnish with remaining strawberries and shaved chocolate.
You can serve this immediately, but seen as mine was
traveling I put it in the freezer for a couple hours and it came out perfect!
**K doesn't like chocolate cake and wasn't really looking forward to this dessert. Too bad for him...as I tend to make chocolate for my mother in law and sister in law. He said it was perfect because the chocolate wasn't overpowering and had the perfect contrast with the whipped cream and strawberries. The boys loved it along with everyone else!