Wilton Naked Chocolate Covered Strawberry CakeBack to category
Wilton Naked Chocolate Covered Strawberry Cake
Layers and layers of yum!
- Time:2 hours
1Project time does not include the time needed neither to cool cake nor the ganache, nor for gelatin to be spreadable.
2For whipped cream, sprinkle unflavored gelatin over cold water. Let stand until softened, about 2-3 minutes. Heat in microwave 10-15 seconds; stir until dissolved and liquid; repeat if needed. In large bowl, whip cream and confectioners sugar to soft peaks. Add dissolved gelatin and strawberry puree; whip until well combined. Refrigerate 2-3 hours, or until gelatin has set and cream is spreadable.
3Preheat oven to 325°F. Prepare pans with cooking spray.
4In large bowl, stir together flour, cocoa powder, baking powder, baking soda and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla; mix well. Add flour mixture alternately with buttermilk, beating until just combined. Divide evenly into prepared pans.
5Bake 18-21 minutes, rotating pans half way between baking. Cakes are done when toothpick inserted in center comes out clean. Cool 5 minutes on cooling grid; remove from pans and cool completely.
6For ganache, heat cream until steaming. Add chocolate and let sit until softened. Stir until combined. Cool to room temperature.
7To assemble, cut the crowns off of each cake layer. Place first layer on cake board or serving plate. Spread a thin layer of ganache to edges of cake. Cover with a thicker layer of strawberry whipped cream. Add a single layer of sliced strawberries, pressing gently into whipped cream. Repeat with remaining cake layers. Garnish top with additional whole strawberries.