Best Chocolate Pound Cake With Strawberry Frosting Recipes

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CHOCOLATE POUND CAKE WITH STRAWBERRY FROSTING



Chocolate Pound Cake with Strawberry Frosting image

My chocolate pound cake is rich and chocolatey with an irresistible velvety crumb. The only thing that makes it better is a fresh strawberry buttercream that tastes exactly like strawberry ice cream. When strawberries are in season I always opt for fresh, but frozen strawberries will work just as well in this recipe.

Provided by Dan Langan

Categories     dessert

Time 8h10m

Yield 10 servings

Number Of Ingredients 17

Nonstick cooking spray
1/4 cup steaming hot water
1/3 cup Dutch process cocoa powder (about 30 grams)
6 tablespoons vegetable oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour (about 175 grams)
1 cup plus 2 tablespoons granulated sugar (about 230 grams)
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
10 tablespoons unsalted butter, cut into cubes and softened
1/3 cup mini chocolate chips, optional
4 ounces strawberries, chopped (about 1 cup)
1 teaspoon granulated sugar
1 stick (8 tablespoons) unsalted butter, softened
1 1/4 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Coat an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and long sides. Lightly spray the parchment. Set aside.
  • For the cake: Whisk together the hot water and cocoa powder in a large liquid measuring cup until it forms a smooth, thick paste. Add the oil, eggs and vanilla and whisk until combined and smooth.
  • Mix the flour, sugar, baking powder and salt in a stand mixer fitted with the paddle attachment to combine. Add the butter and 1/3 of the chocolate-egg mixture to the dry ingredients. Mix on low speed until incorporated, about 30 seconds. Raise the speed to medium-high and beat until combined, about 30 seconds. Scrape the sides of the bowl clean with a rubber spatula and beat 30 seconds more. Add the remaining liquid ingredients in 2 additions, scraping and beating 20 to 30 seconds after each addition. Scrape the bowl clean one last time and beat until fluffy, about 10 seconds.
  • Fold in the chocolate chips if using and pour the batter into the prepared pan. Tap the pan several times on the counter to release any air bubbles. Bake in the center of the oven until a toothpick inserted in the center comes out with moist crumbs, 1 hour 2 minutes to 1 hour 8 minutes.
  • Cool the cake in the pan on a wire rack about 15 minutes. Loosen the edges of the cake from the pan with a metal spatula. Remove the cake from the pan and cool on the rack for an additional 15 minutes. Place the cake back in the pan, wrap with plastic wrap and allow to cool completely before frosting, about 6 hours.
  • For the buttercream: Bring the strawberries, sugar and 1 tablespoon water to a simmer in a small saucepan over medium heat. Stir and smash the strawberries with a rubber spatula, making sure that they don't stick to the pan. Simmer while stirring to reduce and thicken slightly, 3 to 4 minutes. Strain the strawberry puree through a fine-mesh sieve into a bowl, pushing the purée through the sieve. You should have 3 tablespoons purée. Cool the purée 15 to 20 minutes.
  • Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth and shiny, 1 to 2 minutes. Add the confectioners' sugar and vanilla and beat on low speed until it forms a paste. Scrape the sides of the bowl and paddle clean and beat on high speed for 1 minute. Reduce the speed to low, add half of the strawberry purée and mix to combine. Beat on medium speed for a few seconds, then add the remaining puree. Stop and scrape the sides of the bowl and beat on high speed until smooth, 2 to 3 minutes.
  • If the buttercream looks separated, scoop about 1/4 cup into a microwave-safe bowl and heat until melted, 5 to 6 seconds. Add this melted buttercream back into the bowl of buttercream and beat on medium speed until the mixture is smooth.
  • To frost the cake, trim off the baked crust on the short ends of the cake and trim off a bit of the crown, if desired. Dollop the buttercream on top and spread to the edges, smoothing as desired. Store any leftovers covered on the counter for up to 3 days.

CHOCOLATE-STRAWBERRY CELEBRATION CAKE



Chocolate-Strawberry Celebration Cake image

Although I have some great "from-scratch" recipes, this chocolate strawberry celebration cake uses a boxed mix with plenty of doctoring. It has become a popular groom's cake that gets more attention than the wedding cake. -Nora Fitzgerald, Sevierville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs, room temperature
1 cup sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted
FROSTING:
2 cups butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/2 cup 2% milk
GARNISHES:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1 pound fresh strawberries, hulled
Seedless strawberry jam, warmed, optional

Steps:

  • Preheat oven to 350°. Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, cream butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake., For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.

Nutrition Facts : Calories 666 calories, Fat 40g fat (23g saturated fat), Cholesterol 120mg cholesterol, Sodium 485mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE-COVERED STRAWBERRY CAKE



Chocolate-Covered Strawberry Cake image

Strawberry cake is jam-packed with flavor from tangy strawberry gelatin to rich chocolate frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
Water, vegetable oil and whole eggs called for on cake mix box
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil
1 cup seedless strawberry jam
1 container Betty Crocker™ Rich & Creamy milk chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
  • Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
  • Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 64 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 48 g, TransFat 1 1/2 g

TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM



Toasted Pound Cake With Strawberries and Chocolate Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup cold heavy cream
1/4 cup chocolate syrup, plus more for drizzling
1 quart strawberries
2 tablespoons sugar
2 ounces semisweet chocolate, finely chopped
3 tablespoons unsalted butter
6 slices pound cake

Steps:

  • Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
  • Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
  • Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
  • Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.

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