chocolate strawberry cake

Strawberry Chocolate Cake

Sponge Cakes

Strawberry Jam

Heavy Whipping Cream: very cold

Cocoa Powder

Powdered Sugar

Sliced Strawberries

oz Semi-sweet Chocolate Chips

Heavy Whipping Cream

tbsp Butter

Fresh Strawberries

Semi-sweet Chocolate Chips

tsp Shortening

Bake two sponge 11 inch cakes per instructions in the link above.  Slice each sponge cake into two layers.

Apply strawberry jam to the layers of the sponge cake.

Into the whipping cream, sift in powdered sugar and cocoa powder.&nbsp;

Beat on high speed, until it doubles in volume. Make sure not to over beat, otherwise cream becomes runny.

Apply cream to the cake, lay out strawberries in between each layer. Apply remaining cream on the outside of the cake.

Place chocolate chips in a bowl. Pour hot whipped cream over chocolate chips. Continue stirring everything together until the chocolate is smooth and melted.

Place chocolate ganache in a ziplock or a piping bag. Drizzle chocolate on the edges of the cake, letting the chocolate drip off the sides.

Apply the remaining chocolate ganache to the top of the cake.

Melt chocolate chips in a microwave, stirring it every few seconds. Add shortening into the melted chocolate, to make the chocolate a bit runny.&nbsp;

&nbsp;Dip strawberries into the chocolate, place them on the edge of cake.

Let the cake sit overnight in a refrigerator.

The best keto cake with chocolate cake layers and strawberry buttercream! Tastes amazing!

Chocolate Strawberry Keto Cake Recipe (video)

eggs

tsp vanilla extract

tsp coffee extract; optional

almond flour

granulated erythritol

cocoa powder

tsp baking powder

refined coconut oil (melted)

unsalted butter (softed)

erythritol

tsp strawberry emulsion or extract

tbsp sugar-free strawberry preserves

red food coloring; optional

strawberries (for filling)

strawberries (for garnish)

Prepare the keto chocolate sponge cake first. Preheat the oven to 350F/177C and prepare three, 8-inch cake pans by lining the bottom with parchment paper; leave the sides ungreased. Place the eggs into a mixer bowl and whisk on high speed for 4 to 6 minutes, until the eggs are fluffy, voluminous and pale in color. Add the vanilla and coffee extracts and whisk again for 30 seconds.

In a separate bowl, combine the almond flour, erythritol, baking powder and cocoa powder. Sift the dry ingredients into the eggs in three small increments, folding gently but thoroughly after each addition. Watch my video recipe to see how it&#39;s done. Add in the coconut oil last and very gently fold it into the batter for about 30 seconds; it does not need to be mixed in thoroughly.

Divide the prepared cake batter evenly between the three pans; use a kitchen scale if desired. Use an offset spatula to spread the cake batter evenly to the edges. Bake the cake layers for 17 to 19 minutes, just until the cake batter is set; the top of the cake layers will be glossy and bubble. Remove the layers from the oven and onto a cooling rack to cool. After about 15 minutes, run a knife along the edges of the pans to release the cake layers, gently invert the cake, remove the parchment paper and allow to cool completely. The cake layers will be fragile; handle with care! If a layer splits, that's perfectly fine; the buttercream will keep it together!

For Chocolate Cake Layers:

Once the layers are cooled, prepare the strawberry keto buttercream. Place the softened butter into a mixer bowl and whisk on high speed for 4 to 5 minutes, until the butter is light, fluffy and almost white in color. Scrape down the sides of the mixing bowl often to ensure that all the butter gets whisked.

Next, add in the powdered erythritol and mix it in on the lowest speed for about 1 minute, until incorporated. Once incorporated, turn the mixer up to high speed and continue whisking for another 2 to 3 minutes, until the buttercream is light and fluffy. Add the strawberry extract and sugar-free preserves last and whisk for up to 30 seconds, or until well combined. Transfer about 1 1/2 cups of the buttercream into a pastry bag tipped with a star tip; I used Ateco #847.

For Strawberry Buttercream:

To assemble the cake, spread a medium amount of buttercream onto the first layer and use an offset spatula to spread the buttercream evenly. Pipe a barrier ring of frosting along the edge of the cake layer, then add in 1 cup of the diced strawberries; the barrier will help keep the strawberries inside. Press the strawberries gently into the buttercream to keep them in place.

Repeat the same process for the second cake layer and top with the last one. Frost the top and sides of the cake, spreading evenly with offset spatulas and cake spatulas. After applying a crumb coat, freeze or refrigerate the cake for at least 10 minutes, then add the final layer of frosting. Garnish the cake with dollops of the remaining buttercream and fresh strawberries. Keep the cake refrigerated for up to 3 days.

Assembling the Cake:

https://www.youtube.com/watch?v=2iNtX00s-gQ

GET THE RECIPE: https://tatyanaseverydayfood.com/recipe-items/chocolate-strawberry-keto-cake/

The best kind of keto cake - looks, tastes and feels like a regular cake! This delicious keto, low-carb, no-sugar chocolate strawberry cake is made with a keto sponge cake, loads of fresh strawberries and strawberry-flavored keto buttercream! Absolutely NO aftertaste when using erythritol sugar replacement! Perfect for any occasion!

Get the erythritol I used here (affiliate links)
Granulated Erythritol: https://amzn.to/35CYx8J
Powdered Erythritol: https://amzn.to/2tMhgRO

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KETO Chocolate Strawberry Cake Recipe - Low-Carb, Low-Sugar Cake Recipe!!

This decadent Chocolate Strawberry Cake is as beautiful as it is delicious! With layers of moist chocolate cake filled with strawberry buttercream, this cake is beyond dreamy.

Chocolate Strawberry Cake

cocoa powder ((40 grams))

water ((240 milliliters))

all-purpose flour ((360 grams))

sugar

baking soda

baking powder

salt

vegetable oil ((240 milliliters))

buttermilk (room temperature (240 milliliters))

eggs (room temperature)

vanilla extract

unsalted butter (room temperature (340 grams))

Salt

strawberries (about 6 berries)

semi-sweet chocolate (chopped (198 grams))

heavy whipping cream ((120 milliliters))

strawberries

Preheat the oven to 350F. Butter 3 (9-inch) round cake pans or spray with baking spray and line the bottoms with parchment paper.

Into a medium bowl, sift the cocoa powder. Whisk in the hot water until the cocoa is dissolved. Let cool for 10 minutes.

Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. To the cooled cocoa mixture, add the oil, buttermilk, eggs, and vanilla and whisk until well combined. Pour the cocoa mixture into the flour mixture and whisk until fully incorporated. Divide the batter among the cake pans.

Bake for 30 minutes or until the cakes are springy to the touch and just starting to pull away from the sides of the pan. (If you have to bake the cakes on separate oven racks, carefully rotate them after 20 minutes of baking.) Let cool completely in the pans. Run a knife around the edge of the cakes to loosen them and invert onto a wire rack. Remove and discard the parchment paper.

For the Chocolate Cake:

In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and a pinch of salt on medium speed until very light and fluffy, about 5 minutes.

Reduce the speed to low. With the mixer running, gradually add in the sugar, ½ a cup at a time, alternating with a tablespoon of the strawberries. Stop and scrape down the bowl a few times during mixing. Once the sugar is incorporated, beat on medium speed until light and fluffy, about 1 minute.

Place one cake layer on a serving plate. Top with ¾ cup of frosting and spread into an even layer. Top with another cake layer and another ¾ cup of frosting. Add the final layer and spread the remaining frosting all over the outside of the cake. Chill for at least 1 hour or up to 1 day.

For the Strawberry Buttercream:

Place the chopped chocolate in a medium heat-proof bowl.

In a small saucepan, heat the cream over medium-high heat just until simmering. Immediately pour over the chocolate and let stand for 5 minutes. Whisk together until the chocolate is fully melted and combined.

Spread over the top of the cake, letting some drip down the sides. Top with fresh berries. Chill and let the ganache set for at least 30 minutes before serving. Store the cake refrigerated for up to 5 days.

For the Ganache:

https://www.youtube.com/watch?v=7lX6nrSUASc

Whether you want to make this for Mother’s Day, Valentine’s Day, or another special occasion, this dreamy chocolate strawberry cake will steal the show. The tender and moist chocolate cake layers are filled and coated in a sweet strawberry buttercream which is already a delicious combination on its own, but we kicked it up a notch by drizzling chocolate ganache over the top! This melt-in-your-mouth cake is such a decadent treat, but the fresh, bright flavors from the strawberries really take It to a whole new level and balance the flavors out perfectly.

RECIPE: https://preppykitchen.com/chocolate-strawberry-cake/

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The MOST AMAZING Chocolate Strawberry Cake Recipe Ever!

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