I decided to bake a “going away chocolate cake” for my friend Allie who is moving to Portugal! Good luck and best wishes, Allie!
It is actually really easy to do a layer chocolate cake, but it does take some time. Well worth it, though! My layered chocolate cake looked a little sloppy because it was not perfectly even and I spread my frosting using the back of a fork. I covered the worst mess-ups with strawberry slices and extra frosting and I think it looked very pretty! The way I see it, imperfections are just proof that this chocolate cake was homemade.
Find a basic chocolate cake recipe that you like and bake your single layer cake in a 9×11 inch pan. Once it cools, cut the chocolate cake into equal-sized squares (or rounds if you want a cylinder cake). I wanted more layers for my cake, so I cut each thick square into two thinner layers.
For fruit filling: I simmered fresh strawberries, raspberries and cherries with a squeeze of lemon in a saucepan. I added a little honey for sweetness and some pectin for the right thickness.
For cake frosting:
1/3 cup salted butter
1/3 cup cream cheese
1/3 cup confectioner’s sugar
1/2 tsp vanilla extract
Ingredients need to be combined in a large bowl with lots of space to whip that frosting! I just used a fork to mix out the lumps and then whip! When you are doing it by hand it does take some elbow grease and a couple solid minutes of work, but I think that’s the fun part. *Add a splash of milk, and the frosting will become smooth and creamy – perfect for spreading.
I stacked up the layers and frosted the outside of my chocolate cake, then stuck the sliced strawberries on the sides. Yum.
Chocolate cake with alternating layers of frosting and fruit filling!