Chocolate-Strawberry Basket Cake

Name: Chocolate-Strawberry Basket Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 6 servings Assorted fresh flowers and foliage; 237 milliliters firmly packed light brown sugar; 118 milliliters butter or margarine, softened; 6 servings Chocolate-Dipped Strawberries; 177 milliliters cocoa; 2 larges eggs; 355 milliliters all-purpose flour; 2 teaspoons instant coffee granules; 6 servings Garnish: Marzipan Bees; 1 teaspoons salt; 237 milliliters sour cream; 237 milliliters sugar; 1 teaspoon vanilla extract; 237 milliliters boiling water; 6 servings Florist water picks; 6 servings Florist tape; 6 servings Florist wire

You can never have too many dessert recipes, so give Chocolate-Strawberry Basket Cake a try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 651 calories, 8g of protein, and 27g of fat each. A mixture of butter, water, firmly brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating until blended after each addition. Set mixture aside.

Ingredients you will need

Egg

Stir together instant coffee granules and 1 cup boiling water until granules dissolve.

Ingredients you will need

Instant Coffee

Water

Stir together flour and next 4 ingredients.

Ingredients you will need

All Purpose Flour

Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Gradually add coffee mixture and vanilla, beating at low speed just until blended.

Ingredients you will need

Sour Cream

Vanilla

Butter

Coffee

All Purpose Flour

Pour batter into 2 greased and floured 8-inch square cakepans.

Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Equipment you will use

Oven

Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.

Ingredients you will need

Chocolate

Frosting

Spread

Fit a decorating bag with basket-weave tip, and fill with some of remaining frosting. Pipe basket-weave pattern around sides, refilling bag as needed. Change to star tip, and pipe ruffle around top and bottom of cake.

Ingredients you will need

Frosting

Form handle from florist wire; attach foliage and flowers with florist tape.

Insert 2 water picks into top of cake near 2 opposite edges, and insert wire ends of handle into water picks. Mound Chocolate-Dipped Strawberries onto top of cake.

Ingredients you will need

Strawberries