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Chocolatley Berry-licous Cake.

Have you made a cake completely from scratch yet?  

With the mass variety of cake mix along with the inexpensive cost per box, i always assumed the box mix was a convenience to the everyday moms, whether you were a working mom or stay at home. Up till a few years ago, i was completely dependent on box mixes for cakes, breads, and some cookies. Like who has the time? Well

if you have never made a cake from scratch give this chocolate cake a try. Recipe is courtesy of Hershey’s. The only thing I altered was instead of 3/4 cup of regular Hersey’s cocoa, I lowered it to 1/2 cup and 1/4 cup of “Hersey’s Special Dark Cocoa” which gave the cake a layer of deep rich chocolate without the heaviness of a rich dessert.

To the left is the regular cocoa, to the right is the "special dark cocoa"

To the left is the regular cocoa, to the right is the “special dark cocoa”

I also added honey and lime to dress the berries up just a tad, as honey will give berries a nice natural shine.

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The bonus? Well it wasn’t hard at all nor was the list of ingredients a mile long, it’s about the same for scratch made cookies.

So if you pass a berry stand or going to your local farmer’s market grab some berries, whip up a quick and easy cake and experience “Pure Chocolate Bliss”

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Ingredients:

For Cake
2 cups sugar
1 -3/4 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa
1/4 cup HERSHEY’S Special Dark Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

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Filling & Frosting

4 cups fresh berries; (raspberries, blueberries,blackberries,strawberries) cleaned, slice strawberries only
1/4 cup honey
2 tsp fresh lime juice

2 cups heavy whipping cream
1/2 – 3/4 cup powder sugar
2 tsp vanilla extract

Directions:

Pre Heat oven to 350°F.
You can either grease and flour two 9-inch round baking pans, or line bottom of 9-inch round baking pan with parchment paper.

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In a medium bowl mix sugar, flour, cocoa, baking powder, baking soda and salt.
In a larger bowl mix with a hand or stand mixer all wet ingredients ( eggs, milk, oil and vanilla) on medium speed for 2 minutes.

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Stir in boiling water (batter will be thin). Pour batter into prepared pans.

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Bake for 30 to 35 minutes.

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If you have both cakes on the same rack then midway through rotate pans and continue baking, until wooden toothpick inserted in the center of the cake comes out clean.

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Cool 10 minutes before moving cakes from pans to wire racks. Cool completely.

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While cake is baking go ahead and wash and clean berries you plan to use. you can stick with strawberries or use a variety. Make sure strawberry tops are also removed.

Put berries in a medium bowl. in a smaller bowl whisk honey and lime until well incorporated, and pour over berries and put into the fridge until ready to use.

Using a small-medium bowl add 2 cups heavy whipping cream, and put bowl into freezer for about 15 minutes.
Using a stand or hand mixer over medium-high speed whip cream for about 2-3 minutes, as you should start to see soft peaks.
Add vanilla extract and start by adding 1/4 cup powder sugar to whip cream and mix some more, keep adding until you reach the desired consistency or until just stiffened. Do not over mix.

Slice the top of the cake round to make a flat surface, use a bread knife so the cake will cut better, and flip over cut side down.

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Spread a thick layer of whipped cream on the bottom layer of cake.
Top bottom layer with about half the amount of berries.

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Add top layer of cake and repeat with whipped cream and berries.

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Slice and serve along with any remaining whipped cream and/or berries on the side.

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

13 responses »

  1. Looks wonderful! I like the fruit – nice touch.

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  2. OH BOY!!!!!!… But here is something to celebrate along with this wonderful cake: http://bythemightymumford.wordpress.com/2013/08/02/the-award-trio/…!

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  3. Hi there, I don’t know if you do awards or not, but I’ve given you a shout out for a Liebster Award. You can pick it up here: http://wp.me/p1K7lx-1Kx if you are interested. I enjoy your blog!

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  4. Can you make a frosting with say lactose free milk or without heavy cream. I know folks also say there is nothing like real butter. However… I can’t do real milk. So I stay away from recipies that include milk. I don’t even add milk or butter to my mashed potatoes. And they taste just fine to me. But then I’ve been eating them that way for years.

    I belong to a veggie co-op this summer and I’ve been making quite a bit of soups to freeze. Today I added to a packet of already mixed ground beef that had oinons, carrots and who knows what to sauted eggplant, tomatoes, and green beans with leftover sticky rice to make sort of a meat sauce. I also added 1/2 each of a seeded Hungarian wax and halepano peppers. From the pot I got to dinner servings, and packed up to freeze two and 1/2 quarts.

    Thanks for your visits. Been a tad busy with brand new grandbaby and a week in Ocean City, MD (with limited net access).

    Hugs, Jules

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  5. This looks really good 🙂

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