If you know me at all, you know that I adore desserts.
Well, I’m pretty sure this one is my favorite (at least for the moment!).
This is only the trial run, depicted, but the second was MUCH prettier, with better proportions.
Step 1: Chocolate Cake. Bake a box of Devil’s Food Chocolate Cake by recipe in a glass 13×9.
I always bake a few minutes under the recommended time; undercooked is always better than dry, to me!
Step 2: Chocolate Ganache. Melt two boxes of Baker’s Semi Sweet Chocolate with 3-4 Tbl butter (or more as needed).
Stir until you have a nice, smooth consistency.
Step 3: Stawberry Puree. Blend 3-4 cups of strawberries Strawberries (I used frozen), 1-2 fresh squeezed limes or lemons, and a handful of sugar (1/2 c.).
*water, apple or orange juice may be needed for blending if using frozen strawberries*
My first attempt at making this had far too much strawberry puree, so I lessoned it on the second attempt.
Step 4: Strawberries. Slice 2 quarts of fresh strawberries (not pictured, sorry!).
Step 5: Whip Cream. I use organic for dairy, if I can help it. This was only a pint, depicted, but a full quart is best in order to cover/spread over dessert as needed.
Add powdered sugar (3/4 c.?) and vanilla (1 tsp) to taste.
Here comes the fun part: layering!
Crumble half of chocolate cake in bottom of punch bowl.
Drizzle half of ganache over.
Add layer of half of your sliced strawberries.
Drizzle half of strawberry puree over.
Spread half of your whipped cream atop it all.
Before repeating the above layering, you should probably make a miniature sample trifle for yourself to taste. Go ahead, no one is looking, and I won’t tell! 🙂
Set aside a few strawberries to garnish, and chocolate curls or mini chocolate chips also make a lovely garnish, if you have them handy.
Cover and refrigerate until your guests arrive.