Cherry Berry Strawberry



How to Make Cherry Berry Chocolate Strawberry Cake

Six Methods:

This is a fairly work intensive cake that is well worth the effort for a special occasion. It is possible to make this over three days – for example, on the first day make the chocolate mousse and ganache and put them in the fridge; on the second day make the three cakes and put them in the fridge as well; on the third day make the icing and assemble the cake step by step: cake, ganache, berries and cherries, mousse, cake, ganache, cherries and berries, mousse, cake, ganache, icing, cherries and raspberries, and of course candles if it's for a birthday. In the end what will emerge will be a cake beyond belief!

Ingredients

Chocolate Genoise

  • 45g (3 tablespoons) hot melted butter or ghee/clarified butter
  • 1 teaspoon vanilla extract
  • 50g (1/2 cup) gluten-free flour blend (quinoa flour, sweet rice flour, and arrowroot starch are good)
  • 40g (1/3 cup) unsweetened cocoa powder
  • 4 large eggs
  • 150g (2/3 cup) caster sugar

Chocolate Mousse

  • 175g (6 ounces) bittersweet chocolate, cut into pieces (Green and Black’s Dark 70% is good)
  • 350 ml (1 1/2 cups) cream or one coconut cream recipe (see below)
  • 3 large egg yolks
  • 75g (1/3 cup) caster sugar
  • 60 ml (1/4 cup) water
  • 1 tablespoon vanilla extract (optional)

Coconut cream

  • 1 400 ml (14 oz) tin coconut milk, chilled overnight
  • 30g (2 tablespoons) caster sugar (original used 15g (2 tablespoons) icing sugar)
  • 1/4 teaspoon vanilla extract

Ganache

  • 225g (8 ounces) bittersweet chocolate, cut into pieces (Scharffen Berger Dark 70% is good)
  • 175 ml (3/4 cup) cream or non-dairy milk
  • 30g (2 tablespoons) butter or ghee/clarified butter (may omit)
  • 1 tablespoon cognac or brandy (optional, can use vanilla extract instead)

Strawberry icing

  • 75 ml (1/3 cup) strawberry, raspberry, pomegranate, or other reddish juice
  • 115g (1/2 cup) butter, softened and cut into pieces, or trans-fat free shortening or margarine
  • 300g (2 1/2 cups) icing sugar
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract

Filling and garnish

  • 285g (10 oz) frozen strawberries, thawed and drained
  • 285g (10 oz) frozen raspberries, thawed and drained
  • about 30 maraschino cherries (455g, 16 oz), drained
  • Fresh raspberries

Steps

Chocolate Genoise

  1. Preheat ovento 175C (350F).Grease a 23 cm (9 inch) round cake tin and line the bottom with greaseproof paper. If you are making three layers, you will need three tins, one for each cake.
  2. In a medium bowl,sift togetherthe flour and cocoa powder.Set aside.
  3. In a large heatproof bowl,whisk together the eggs and sugar.Place the bowl over a saucepan of simmering water.
  4. Whisk constantlyso the eggs don’t curdle and scramble, until they are just lukewarm to the touch, about 5 minutes.(You can use the bowl from your stand mixer to save washing a second bowl. If you’d rather not, then pour the mixture into the bowl of your stand mixer after the eggs are heated.)
  5. Beat on high speeduntil the mixture has cooled, tripled in volume, and looks like softly whipped cream.This will take about 5 minutes and the batter is beaten sufficiently when it falls back into the bowl in a ribbon-like pattern.
  6. Sift about one-third of the flour mixtureover the eggs and fold it in gently.Do not overmix or you will deflate the batter.
  7. Fold in half the remaining flour, then fold in the rest.Combine the warm butter and vanilla extract in a small bowl. Stephanie suggest folding some of the batter into the butter to lighten it and then folding the butter mixture into the rest of the batter. Just don’t forget to fold in the butter until you’ve poured the batter into the tin. When completely combined, pour the batter into the prepared tin, gently smoothing the top.
  8. Bake until the cake shrinks back slightlyfrom the edges of the tin and the top springs back when lightly pressed, about 20-25 minutes.
  9. Cool on a rack.When the cake has cooled completely, run a knife or spatula around the edges to release it. The genoise will keep well-wrapped two days in the fridge or three months frozen. It can last four days in the fridge kept in a cake dome.

Chocolate Mousse

  1. In a medium heat-proof bowl,set over a saucepan of simmering water, melt the chocolate.Take the saucepan off the heat and set aside, but leave the bowl of chocolate over the warm water to keep it slightly warm.
  2. In the bowl of an electric mixer, or with a hand mixer,whip the creamuntil soft peaks form or prepare coconut cream.Place in the fridge, covered, until needed.
  3. Place the egg yolks in a large heatproof bowland set aside.
  4. In a small saucepan,bring the water and sugar to a boil.Boil until the sugar is dissolved, a minute or two, to produce a sugar syrup. Then, whisking constantly, pour the boiling syrup over the egg yolks.
  5. Set the bowl over a saucepan of simmering waterand whisk constantly until the mixture is thick and light in colour and hot to the touch, about 10 minutes.(Again, you can use the bowl from your stand mixer.)
  6. Remove the bowlfrom the heat and quickly scrape the egg mixture into the clean bowl of your stand mixer.On medium speed, or with a hand mixer, beat until the volume has doubled and the bottom of the bowl is completely cool to the touch.
  7. Turn speed to lowand beat in the warm melted chocolate mixture until well combined.Fold in half the reserved whipped cream or coconut cream, then the second half, then the vanilla extract, if using.
  8. Use immediately or put in the fridge, covered, until needed.If it is a bit runny, the chilling will firm it up.

Coconut Cream

  1. Chill a mixing bowland beaters.
  2. Open the chilled coconut milkand spoon the cream from the top, avoiding the thin liquid underneath.If you don’t, then your cream will not set properly.
  3. Beat the coconut creamin the chilled bowl until stiff peaks form.Beat in the icing sugar and vanilla extract.

Ganache

  1. Place the chopped chocolatein a medium stainless steel bowl.Set aside. Heat the cream or non-dairy milk and butter in a saucepan over medium heat. Bring just to a boil.
  2. Immediately remove from heatand pour the boiling mixture over the chocolate and allow to stand for five minutes.
  3. Stir with a whiskuntil smooth and add liqueur or extract of your choice.

Strawberry Icing

  1. Place butter, or shortening, or margarine and icing sugar in the bowl of a stand mixer fitted with the paddle attachment.Beat on low speed until well combined and creamy.
  2. Slowly addthe juice, salt, and vanilla extract.When the icing starts to come together, increase the speed to medium and beat until smooth.
  3. If necessary, add more juice or sugar to reach a smooth spreading consistency.

Filling and Garnish

  1. Place one layer on a plate.Spread a thin layer of softened ganache over the top of the cake. Place the cake in the fridge until the ganache is set, about 5 minutes. Spread half the strawberries and half the raspberries on top of the ganache. Place 10 of the cherries on top of the berries. Spread half the chocolate mousse over the fruit.
  2. Top with the second layer.Spread a thin layer of ganache over the top of the second cake. Again, place the cake in the fridge to allow the ganache to set. Spread the rest of the strawberries and raspberries on top of the ganache.
  3. Place 10 more cherrieson top of the berries.Spread the rest of the mousse over the fruit.
  4. Top with the third layer.Spread a thin layer of ganache over the top of the third cake. Place the cake in the fridge until the ganache is set.
  5. Spread a generous layer of strawberry icingon top of the ganache.Decorate with the raspberries and the rest of the cherries. Enjoy!

Community Q&A

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  • Casein-free/dairy-free option:
    • Use coconut cream instead of the whipped cream for the chocolate mousse. You could use your favourite ready made dairy free pudding as well.
    • For the ganache, use your favourite dairy-free milk (such as hemp milk, rice milk, almond milk, coconut milk, or soy milk) or goat’s milk.
    • Substitute trans-fat free shortening or ghee for the butter, or leave it out altogether.
    • For the strawberry icing, use trans-fat free shortening or margarine for the butter.





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Date: 07.12.2018, 11:27 / Views: 91482