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Prepare the Cake Layers: Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans; set aside. Place chopped chocolate in a small heatproof bowl; pour boiling water over chocolate. Whisk until chocolate is melted and smooth. Let stand until cooled to room temperature, about 20 minutes.

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Begin by preheating the oven to 350 F / 175 C. Line three 6-inch pans with parchment rounds, and spray with non-stick spray. Add the sugar and butter into the bowl of a stand mixer and mix on medium-high for 2 minutes with a whisk attachment. The mixture should become light in color. Mix in the eggs, one at a time.

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Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa (s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.

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Heat the cream, butter, and sugar in a saucepan over medium-high heat. Stir the mixture to dissolve the sugar and bring mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream mixture over the chocolate and allow to stand for 5 minutes. Stir until smooth.

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For the strawberry mousse: Place water in a small dish; sprinkle gelatin over top and set aside to bloom for at least 5 minutes. Heat milk in a small saucepan set over low heat until it just starts to steam (try not to let it boil). Mix together egg yolk and sugar in a bowl until it forms a thick paste.

Chocolate Strawberry Cake Chivalrous Cooking

Whisk in hot water until the cocoa is dissolved. Let cool for 10 minutes. Then, add the oil, buttermilk, eggs, and vanilla and whisk until well combined. 3. Pour the cocoa mixture into the flour mixture and whisk until fully incorporated. Divide the batter among the 3 buttered 9-inch round cake pans.

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One of our favourite dairy-free cakes to both make and eat, this Chocolate Strawberry Dream cake is sure to tantalise your tastebuds with the richness of chocolate and freshness of sweet strawberries. Rich Belgian chocolate cake filled with vegan chocolate ganache and a layer of vanilla vegan frosting. Topped with vegan chocolate frosting and luxury chocolate dipped strawberries. Available.

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Directions. Preheat the oven to 350 degrees F and lightly grease and line a 9″ x 13″ pan with parchment paper. Set aside. In a large bowl or the bowl of a stand mixer fit with the whisk attachment, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix until everything is evenly combined.

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Step 1: Preheat the oven to 350 F. Grease and flour an 8-inch round cake pan. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Step 3: In a separate large bowl, whisk together the sugar, melted butter, eggs, and vanilla.

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Preheat the oven to 350°F. Grease two 9-inch cake pans, and pour the chocolate mixture evenly into the prepared cake pans. Tap the pans gently on the countertop to release any air bubbles. Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely before decorating.

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Bake two 9- or 11-inch sponge cakes. Slice each cake into two layers for a total of four. Spread strawberry jam on each layer. Sift powdered sugar and cocoa powder into your two cups of cold heavy whipping cream. Beat on high-speed until the mixture doubles in volume, paying special attention to not over beat.

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In a medium bowl beat until light and fluffy the butter and sugar, approximately 5 minutes, reduce speed to medium low and add the egg, milk and vanilla beat to combine. Gradually add the dry ingredients and beat to combine. Spoon into prepared cake pan. Place cut strawberries on top and sprinkle with the sugar.

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Stir in the freshly brewed coffee until a smooth consistency is reached. Divide the batter between the 3 cake pans. Bake in the oven for 25-30 minutes or until a toothpick comes out clean. Allow the cakes to cool for 15 minutes before removing them from the pans to a cooling rack.

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Step 1. Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. Step 2. Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside. Step 3.

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Beat the butter with the paddle attachment on medium speed, scraping the bowl as needed, until smooth and creamy, 1 to 1 1/2 minutes. Add 3 heaping tablespoons of the strawberry purée and beat on medium speed just until incorporated. Add 3 3/4 cups powdered sugar and add a pinch of kosher salt.

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Preheat the oven to 350℉. Spray three 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray lightly with cooking spray. Set aside. In a large bowl, whisk together the vegetable oil, coffee, eggs, and vanilla until combined.