A few weeks ago, I shared the super moist chocolate cake recipe that I used to make my recent chocolate-covered strawberry cake. As promised, here are the recipes for the chocolate glaze and strawberry buttercream frosting, as well as instructions for assembling the cake. I am usually a fairly healthy eater, but I am in no way claiming that this is a healthy cake. Everyone needs a treat now and then!
1-1/2 cup chocolate chips (I used semisweet)
6 Tablespoons butter
6 Tablespoons dark molasses
1. In a saucepan on low heat, melt chocolate chips (stirring constantly).
2. Add butter and molasses, and stir until smooth.
3. Remove from heat. Allow to cool 25-30 minutes, stirring occasionally to prevent hardening.
4 heaping cups frozen strawberries
3 sticks of butter (allow to soften at room temperature beforehand)
5 cups powdered sugar (also called confectioners’ sugar/icing sugar), sifted
1 teaspoon vanilla extract
1. Blend frozen strawberries in a blender, and transfer to a saucepan. Heat over medium heat, stirring constantly, for 10 minutes.
2. Remove saucepan from heat, and allow strawberry puree to cool completely.
3. Using an electric mixer, beat butter until light and fluffy.
4. Beat 2 cups powdered sugar into butter until blended. Beat in strawberry puree, 2 Tablespoons at a time.
6. Beat in an additional 3 cups powdered sugar. Add vanilla, and beat on high until smooth.
7. Chill cake and frosting (not glaze) in fridge briefly before assembling cake.
Place 1st layer of cake on a plate/platter, crumb side up.
Cover with layer of strawberry frosting
2nd layer of cake (crumb side up)
2nd layer of strawberry frosting
3rd layer of cake (crumb side up)
3rd layer of strawberry frosting
4th layer of cake (crumb side up)
4th layer of frosting
After the 4th layer of cake has been added, feel free to do some piping on the edges to enhance the appearance of the cake. (I just cut a tiny piece off the corner of a small, Ziploc bag and filled it with strawberry frosting.)
Cover top of cake with chocolate glaze. I recommend moving very slowly with this step, using a spoon to gently drop glaze on top of the cake and let it run over the sides.