Chocolate Strawberry Whipped Cream Cake
Yield
1 cakePrep
45 minCook
10 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
hershey's european style, or hershey's cocoa |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
strawberries
fresh slices |
|
| ¼ | cup |
syrup
hershey's strawberry |
|
| 1 |
gelatin, unflavored
unflavored |
*
|
|
| 1 | cup |
heavy whipping cream
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 79 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
hershey's european style, or hershey's cocoa |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
strawberries
fresh slices |
|
| 59 | ml |
syrup
hershey's strawberry |
|
| 1 |
gelatin, unflavored
unflavored |
*
|
|
| 237 | ml |
heavy whipping cream
cold |
|
Directions
Heat oven to 375℉ (190℃). Grease 15½x10½x1-inch jelly roll pan.
Line with wax paper; grease paper.
In small bowl, on high speed, beat eggs until very thick and with mixer on low speed, beat in water and vanilla.
Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until combined.
Pour into prepared pan.
Bake 10 to 13 minutes until wooden pick inserted in center Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely. STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal rectangles, 3½x10-inches; divide filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. Prepare ROYAL GLAZE. To assemble, stack layers on top of each other with cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cut into slices; refrigerate leftover cake. 8 servings.
