Chocolate-Dipped Strawberry Cake

Level: Intermediate

Total: 3 hr

Prep: 1 hr 35 min

Inactive: 45 min

Cook: 40 min

Yield: 12 to 14 servings

 

This foot-long strawberry cake is a great way to show someone how much you care. To create the enormous fruit, we baked the strawberry cake mix in bowls, cut it into the shape of a strawberry, and then coated the entire thing with melted chocolate and icing. Strawberries are represented by sunflower seeds, while the stem is represented by fresh mint.

 

Ingredients

 

Nonstick cooking spray

 

2 18.25-ounce boxes of strawberry cake mix (plus required ingredients)

 

2 16-ounce tubs white frosting

 

30 drops of red food coloring

 

1/4 teaspoon pure vanilla extract

 

1/4 cup sunflower seeds

 

12 ounces semisweet chocolate, chopped

 

1 stick unsalted butter, cut into pieces

 

12 large mint leaves, plus 1 mint stem

 

4 ounces white chocolate, chopped

 

Directions

 

Apply cooking spray to two 1 1/2-quart ovenproof bowls and a 1-cup glass measuring cup. Get the cake mixes ready. Pour the batter into the cup to two-thirds full; transfer the remaining batter to the bowls.

 

For the cup, bake for 15 minutes; for the bowls, bake for 35 to 40 minutes. Allow to cool. Using a serrated knife, trim the bowl cakes' tops to make them level. Spread some icing on the sliced edges and sandwich them together.

 

Dividing one of the sandwiched bowl cakes into a 1-inch slice, turn the slice cut-side down.

 

Cut a little piece off the side of the small cake so that it will lay level, and use frosting to adhere it to the bowl cake as directed. Spread frosting over the entire cake and freeze for 30 minutes or until hard.

 

Transfer the cake to a serving dish. In a separate bowl, mix the food colouring and vanilla extract. Apply a little coating to the cake's broader side.

 

Place the sunflower seeds in a row on the cake's red portion.

 

Melt the butter and semisweet chocolate in the microwave by stirring every 30 seconds. Allow the chocolate to pool over the bottom two-thirds of the cake after spreading it over them.

 

Place a long mint stem inside the cake and arrange the mint leaves around the strawberry's top.

Melt the white chocolate in the microwave by stirring every 15 seconds. Spoon into a plastic bag that can be sealed.

 

Cut a corner off and use the pipe to create a zigzag design on the semisweet chocolate. Give it fifteen minutes.

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