Chocolate Strawberry Birds
Ingredients
1 Quart strawberries, fresh, 15 to 20
4 Ounces chocolate, semi-sweet or milk, chopped
40 candy eyes, 2 per strawberry
40 sprinkles, round orange, 2 per strawberry
Instructions
Wash and completely dry the strawberries with paper towels. The chocolate won’t stick to a damp berry.
Put the chopped chocolate in a small, microwave-safe bowl. Microwave the chocolate in 30 sec intervals at 50% power until melted and smooth. Stir between each interval. It should take 5 to 6 minutes.
Place a strawberry at the end of the skewer. This just helps keep the chocolate off your fingers. Dip the strawberry into the chocolate, leaving a triangle exposed (for the belly of the penguin).
Allow the excess to drip off before pressing 2 of the candy eyeballs into the chocolate above the exposed part of the strawberry.
Immediately press two of the round sprinkles into the chocolate just below the eyes. Press them in upright to give you a beak.
Place the skewers in an upright position until the chocolate sets, about 20 to 30 minutes. I use a large piece of floral foam for the skewers but an empty jar or tall cup will work as well.
Chocolate Cake with Raspberry Filling
Ingredients
CHOCOLATE CAKE BATTER
1 3/4 cups all-purpose flour, *See notes below for measuring*
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
2 cups granulated sugar
1/2 cup vegetable oil
2 large whole eggs , room temperature
1 teaspoon vanilla extract
1 cup whole or 2% milk , room temperature
2/3 cup hot coffee or water, I recommend coffee for an even richer flavor. You won’t taste it in the cake at all!
RASPBERRY JAM FILLING
3 cups frozen raspberries, can substitute fresh berries
1/3 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons corn starch
2 tablespoons water
CHOCOLATE BUTTERCREAM
1 1/2 cup unsalted butter, room temperature
2 cups powdered sugar
2 tablespoons unsweetened dark cocoa powder
2 tablespoons heavy cream or milk
2 teaspoons vanilla extract
fresh raspberries, for decorating
Instructions
RASPBERRY FILLING
Cook the raspberries, sugar, and lemon juice over medium heat for 10-12 minutes until boiling, mashing frequently. Whisk together the cornstarch and water and stir it into the jam. Cook 1-2 minutes longer until thickened. Push the filling through a fine mesh strainer to remove the seeds, then set aside to cool.
3 cups (335 g) frozen raspberries, 1/3 cup (67 g) granulated sugar, 2 tablespoons lemon juice, 2 tablespoons corn starch, 2 tablespoons water
CHOCOLATE CAKE BATTER
Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat the oven to 325F/165C.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
1 3/4 cups (225 g) all-purpose flour, 3/4 cups (65 g) unsweetened cocoa powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon fine sea salt
Whisk together the oil and sugar until combined. Then, whisk in the vanilla and eggs one at a time until combined. Finally, whisk in the milk.
2 cups (400 g) granulated sugar, 1/2 cup (113 g) vegetable oil, 2 large (110 g) whole eggs, 1 cup (216 g) whole or 2% milk, 1 teaspoon vanilla extract
Whisk in the dry ingredients until just combined. Then, whisk in the hot coffee. Evenly distribute the cake batter between the prepared pans. (Roughly 420 grams in each).
2/3 cup (150 g) hot coffee or water
Bake the cakes on the middle rack for 18-20 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack for 15 minutes, then release the layers from the pan and let them finish cooling completely on the rack.
CHOCOLATE FROSTING
In a stand mixing bowl, cream the butter until smooth. Then, mix in the powdered sugar and cocoa powder. Once combined, mix in the cream and vanilla. Beat the frosting on medium speed for 4-5 minutes until the frosting is light and fluffy and tripled in volume.
1 1/2 cup (340 g) unsalted butter, 2 cups (240 g) powdered sugar, 2 tablespoons (16 g) unsweetened dark cocoa powder, 2 tablespoons (20 g) heavy cream or milk, 2 teaspoons vanilla extract
ASSEMBLING
Spread a thin layer of frosting on top of the first cake layer, then pipe a border around the edge. Fill the center with half of the raspberry filling, making sure not to fill it higher than the border! Continue with the next layer.
Place the last cake layer upside down so that the top is completely flat. Chill the cake in the fridge for 20-30 minutes.
Once chilled, spread the rest of the frosting to cover the top and sides of the cake. Use a small offset spatula to create a swirl texture on the top and sides, then garnish with fresh raspberries. Chill for one hour, then serve and enjoy!