Cascade Cake with Chocolate Strawberries

Cascade Cake with Chocolate Strawberries 🍓🍫

A Show-Stopping Dessert! This Cascade Cake with Chocolate Strawberries is a feast for the eyes and the taste buds. Featuring moist chocolate cake layers, a luscious strawberry topping, rich ganache drizzle, and fluffy whipped cream icing, it’s the ultimate centerpiece for any celebration.

Ingredients

For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Strawberry Topping:

• 2 cups fresh strawberries, diced
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

For the Chocolate Ganache Drizzle:

• 1 cup heavy cream
• 8 oz dark chocolate, chopped

For the Whipped Cream Icing:

• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

To Garnish:

• Fresh strawberries (halved or whole)
• Chocolate curls or shavings

Instructions

1. Prepare the Cake Layers:

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth. Gradually stir in boiling water until the batter is combined.
4. Divide the batter evenly among the pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

2. Make the Strawberry Topping:

1. In a saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook for 5 minutes, stirring occasionally.
2. Dissolve cornstarch in water and stir into the strawberry mixture. Cook until thickened. Let cool completely.

3. Prepare the Ganache:

1. Heat heavy cream in a saucepan until it just begins to simmer.
2. Pour the hot cream over chopped chocolate in a bowl. Stir until smooth. Let cool slightly until it thickens but is still pourable.

4. Whip the Cream:

1. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

5. Assemble the Cake:

1. Place the first cake layer on a serving plate. Spread a layer of strawberry topping and a thin layer of whipped cream.
2. Add the second layer and repeat.
3. Place the third layer on top and frost the entire cake with whipped cream.
4. Drizzle ganache over the top, allowing it to cascade down the sides.

6. Garnish and Chill:

1. Decorate with fresh strawberries and chocolate curls.
2. Refrigerate for 30 minutes before serving.

Tips for a Perfect Cascade Cake

1. Use Room-Temperature Ingredients: This ensures the batter mixes evenly for a smoother texture.
2. Level Your Layers: Trim the tops of the cake layers to create a flat surface for even stacking.
3. Chill Before Decorating: Chilling the cake makes it easier to frost and prevents layers from sliding.
4. Customize the Garnish: Add edible flowers or gold flakes for an extra wow factor!

FAQs About Cascade Cake

Q: Can I make the cake layers ahead of time?
A: Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature.

Q: Can I use frozen strawberries for the topping?
A: Yes, but thaw them first and drain excess liquid to avoid a watery topping.

Q: How do I prevent the ganache from dripping too much?
A: Let the ganache cool slightly to thicken before drizzling it over the cake.

Troubleshooting Common Issues

Issue: Cake layers are too dry.
Solution: Avoid overbaking and measure ingredients accurately. Adding a simple syrup can help moisten the layers.

Issue: Whipped cream icing melts too quickly.
Solution: Chill your bowl and beaters before whipping the cream, and work in a cool environment.

Issue: Ganache is too runny.
Solution: Allow it to cool and thicken before using, or add more chocolate for a thicker consistency.

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