Chocolate with Strawberries and Cream
Thin Layers of Chocolate Cake filled with strawberries and cream
Servings Prep Time
6People 20Minutes
Cook Time
15Minutes
Servings Prep Time
6People 20Minutes
Cook Time
15Minutes
Ingredients
Chocolate Thin Cakes
Layer Fillings
Instructions
  1. Preheat oven to 350 Grease and flour two 8 x 8 pans.
  2. In measuring glass add melted butter and cocoa. Stir well.
  3. Add sugar and stir well. Add in items one at a time and stir well coffee liquer, eggs, flour and nuts.
  4. Measure one cup of batter into each pan. With a fork drizzle evenly across the pan until fully covered. Set both pans into oven on bottom layer and bake for 15 minutes. Allow to cool.
  5. Run a knife along edge to loosen cake in both pans. With spatula, slightly lift edge on all four sides. Once your sure that the cake is loose, drop onto cutting board. Place the other cake on top and center. Once cakes are lined up even, cut in half.
  6. Spread out all four layers on board. Place one layer on rectangle serving platter. This will be the bottom of the dessert.
  7. Add a single layer of strawberries on bottom cake. Place second layer of chocolate cake on top of strawberries.
  8. Spread whipped cream on top of second layer of cake. Place third layer of cake on top of whipped cream.
  9. Add a single layer of strawberries to third layer. Place fourth layer of cake on top of whipped cream. Spread cream on top of last layer of cake.
  10. Now you have four layers stacked with strawberries and cream
  11. Add balance of strawberries across the top of the dessert spread out. Fill in the empty areas with berries.
  12. Cover and add to refrigerator until ready to serve. Slice with a large sharp knife when ready to serve.
  13. Lagniappe: Add an additional dollop of cream when serving. If you want to add extra cream when serving double amount for whipped cream.