Chocolate Cake with Whipped Cream and White Chocolate frosting

I brought this in our office yesterday for 3 celebration in our office. It'a Ameya's birthday our Training officer, Ahmed, our local Immigration Officer and Edda's farewell party.

My colleagues brought something to share for all of us and since I am still on the process of masterpiecing pastry they all "winked, winked" at me to bring some baked goodies. They thought that I am going to bring cupcake which I normally bring in our office but since I want to try making cakes from the scratch (without using pillsburry or betty crocker cake mix) this is the best opportunity to try baking cakes.

It took me 2 days to conceptualize, plan and shop for my cake. I saw Anie's Eats blog and told my self this is it. This is want I want to make.

I tried it and it was awesome. I added shredded Cadbury Milk Chocolate around the cake to add color and looks yummier to those who are chocolate fanatics.

I just cut it into 3 layer. I am scared that my white chocalate mixture will not be enought for the whole cake.

CHOCOLATE CAKE

I used the ever stand out Hershey's Perfectly Chocolate Cake

2 cups sugar
3/4 cups Hershey's Cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
2 large eggs
1 3/4 cups all purpose flour
1/2 cup vegetable oil
1 cup boiling water
1 cup milk
1/2 teaspoon vanilla
1 teaspoon salt

Direction:

1. Preheat oven to 350 F or 175 C. Grease and flour 2 round 9" baking pan
2. Stir together the sugar, flour, baking powder, baking soda, salt and cocoa in a large bowl. Add the eggs, milk, vegetable oil and vanilla mix on a medium speed for 2 minutes. Stir in the boiling water (the mixture will be thin) Pour batter into prepared pans.
3. Bake for 30-35 minutes until the wooden toothpicks comes out clean. Cool for 10 minutes. remove from the pans and transfer to wire rack. Let it cool completely.

White Chocolate Whipped cream

200 grams white chocolate, finely chopped

1 2/2 cups cold heavy cream

Whipped Cream Frosting

1 cup cold heavy cream

4 tablespoon powdered sugar

1 teaspoon vanilla

Direction:

To make the white chocolate whipped cream:

1. Place the chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt stirring occasionally. When the chocolate is almost melted, bring 1/2 of cold heavy to boil.
2. Once the chocolate has fully melted, transfer the bowl to a counter, pour in the hot cream and let it sit for 1 minute. Then stir gently with the spatula until the chocolate is smooth.
3. Let the Chocolate sit until it reaches room temperature. (The Chocolate can't me least bit warm when it is added to the whipped cream.
4. In a bowl of stand mixer fitted with the whisk attachment, beat the remaining 1 cup cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once continue to beat just until the mixture holds firm peak.
5. Transfer the cream to a bowl, press a piece of plastic wrap against the surface and refrigirate atleast for 2 hours.

To make the Whipped Cream Frosting:

1. In a bowl of stand mixer with whisk attachement. Beat in the cream, sugar and vanilla all together just until the cream starts to thicken. Start on a slower speed and increase the speed as the cream gains it's texture. Continue to beat until the cream holds it's stiff peaks. be very carefull not to ovebeat.

To assemble:

1. transfer one cake layer to a 10 inch card board circle (I used 12 inch) cut surface up.
2. Spread thick layer of white chocolate whipped cream on the top of the cake. Layer with fresh strawberry slices.
3. Lay another cake layer on the top of the cream and berries and press down gently. Top as before the hite chocolate whipped cream and strawberries.
4. Place the final cake layer on top and pressd own gently. Cover with whipped cream frosting and garnish with fresh strawberries. I added shredded milk chocolate.