Dark Chocolate Cake
Cream together:
*3/4 cup Butter, at room temperature
*2/3 cup Granulated Sugar
*2 large Eggs
*2/3 cup Brown Sugar, packed
*2 teaspoons Vanilla
Add:
*1 cup Buttermilk, I used powder Buttermilk reconstituted
*1/2 cup Sour Cream, at room temperature
*2 tablespoons Water
Sift the following and then add to the above wet ingredients:
*1 3/4 cup All-Purpose Flour
*1 cup Hershey’s Special Dark Chocolate Powder
*1/2 teaspoon Kosher Salt
*1 1/2 teaspoons Baking Soda
Mix in a stand mixer all the above ingredients until well combined. (I used a 1/2 baking sheet lined with sprayed parchment paper) Fill baking sheet three fourths full. Bake the sheet cake in a pre-heated oven at 350*F. for 18-20 minutes. Cool completely before cutting round circles with cookie cutter. This recipe can also make 24 cupcakes, but it will depend on how full you fill each cupcake cup/liner with the batter.
Recipe adapted from Food Net Work
Strawberry Chocolate Cake Towers
- 20 Strawberries, sliced, some whole for the topping
- Dark Chocolate Cake Circles
- Whipped Cream or 8 ounce Cool Whip Topping
- Hershey’s Chocolate Syrup or Ganache
- Dessert glasses or Jars, we used 8 ounce Ice-cream dessert glasses
Start with layering in glass jars: sliced strawberries, cake circles and whipped cream/topping. Repeat and top with whipped cream/topping. Drizzle with chocolate and top with strawberry and dazzle more chocolate if desired.
We made 8 strawberry Chocolate Cake Towers.
Enjoy!
Lindy
