Oh boy, I have been so busy in the kitchen in the last couple of weeks!  I have a slew of updates that I can’t wait to share with you all, mostly delicious desserts!  Most of these have been in honor of a birthday or two, as it seems a LOT of friends and family have January birthdays, myself included.  So here is the first of several fun cakes I have made.  Ben’s school had Family Fun Night recently complete with a cake walk and of course, I volunteered to provide a cake.  However, I never post anything without tasting it myself, so I decided to make two of the same cake – one for the cake walk and one to in honor of both my mother- and father-in-laws’  birthdays.  Problem solved!


It came as no surprise that this cake was fantastic.  Four layers of dark chocolate cake separated by white chocolate whipped cream and fresh strawberries, and decorated with whipped cream frosting.  The white chocolate whipped cream was light and fluffy and combined with the fresh strawberries, it was a nice counterbalance to the rich chocolate cake.  Unfortunately I did not get any pictures of the cut cake, but the black and white colors made it visually impressive as well.  This was a huge hit with Ben’s family and I would make it again in a heartbeat!  Be sure to note that the white chocolate whipped cream needs two hours in the refrigerator to set, so don’t plan on this if you are pressed for time.


Dark and White Chocolate Layer Cake
For the dark chocolate cake:
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

For the white chocolate whipped cream:
6 oz. white chocolate, finely chopped
1 1/2 cups cold heavy cream

For the whipped cream frosting:
1 cup cold heavy cream
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

Fresh strawberries, for filling and garnishing

To make the cake, preheat the oven to 350 degrees F.  Grease and flour the sides of two 9-inch round cake pans, and line the bottom of each with parchment paper.  In a medium bowl, stir together the flour, cocoa, baking powder, baking soda and salt.  In the bowl of a stand mixer combine the sugar, eggs, milk, oil and vanilla; mix at medium-low speed until smooth.  Add in the dry ingredients and mix on low speed until just incorporated.  Stir in the boiling water (batter will be thin).

Pour batter into the prepared pans.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pans for 10 minutes.  Run a knife around the edge of each cake, remove the cakes from the pans, and transfer to a wire rack to cool completely.  When the cake has cooled, cut each in half horizontally to create four cake layers.

To make the white chocolate whipped cream, 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 cup of the cream to a boil.  Once the chocolate is fully melted, transfer the bowl to a counter, pour in the hot cream and let it sit for one minute.  Then stir gently with a spatula until the chocolate is smooth.  Let the chocolate sit until it reaches room temperature – the chocolate can’t be the least bit warm when it is added to the whipped cream.

In the bowl of a 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 and continue to beat just until the mixture holds firm peaks.  Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours.

To make the whipped cream frosting, in the bowl of a stand mixer fitted with the whisk attachment beat the cream, sugar and vanilla together just until the cream starts to thicken.  Start on a slower speed and increase the speed as the cream gains texture.  Continue to beat until the cream holds stiff peaks.  Be very careful not to overbeat.

To assemble the cake, transfer one of the cake layers to a 10-inch cardboard circle, cut surface up.  Spread a thick layer of white chocolate whipped cream on top of the cake.  Layer with fresh strawberry slices.  Lay another cake layer on top of the cream and berries, and press down gently.  Top as before with white chocolate whipped cream and berries.  Repeat once more with another cake layer and topping.  Place the final cake layer on top, cut side down, and press down gently.  Frost the cake with whipped cream frosting and garnish with fresh berries as desired.

Source: cake adapted from Hershey’s, filling and frosting from Baking: From My Home to Yours by Dorie Greenspan

  • You make the best looking desserts – and my waistline can vouch for that! haha.

    I also wanted to let you know that I nominated you for an award :) You can pick it up here: http://kickinkitch.blogspot.com/2009/02/i-feel-so-flattered.html

  • This looks fantastic! I bet it was beautiful when cut.

  • lafletcher80

    I think I’m going to have to make this for my birthday – it looks amazing!

  • Yummy! It looks REALLY similar to the “Oreo” Birthday Cake I made myself for my birthday. I LOVE that Hershey’s recipe using the special dark cocoa, and I paired it with white chocolate frosting. I bet your strawberries were a lovely addition. It looks divine!

  • So pretty! I bet it was just delicious. All of that whipped cream sounds wonderful!

  • White chocolate whipped cream! I could definitely go for some of that. What a gorgeous cake! Love the visual effect of the strawberries on top.

  • This looks fabulous! I always love whipped cream frosting, but with the addition of strawberries it looks even better!!

  • Mmmm that looks delicious! I bet it was fabulous with the whipped cream and strawberry layers. What a great way to say “Happy Birthday” to your in-laws!

  • What an amazing looking cake. I love the strawberry garnishes on top!

  • SO PRETTY! I LOVE THIS! Perfect for around Valentines!

  • The strawberries seem to have fit perfectly for this cake! It looks so good =)

    P.S. I added you to my blogroll. You’re definitely a favorite of mine <3

  • MMMMM, looks fabulous! Can’t wait to see the rest of your cakes & I’m totally good with all the yummy desserts you’ve been putting out! Just wish I had a taste.

    It’s funny how many bloggers make similar things around the same time. I just made The Cake Slice cake from last month & it had a white chocolate ganache whipped cream frosting. Mine DIDNOT come out as nice as yours!!!! I started to overbeat the whipped cream. :-( I’ll have to give your recipe a try.

  • That looks so delicious!

  • What a beautiful looking cake and with those ‘components’ it just has to be good.

  • Oh my! This looks so good!

  • Jillian

    That looks really good!

  • Pingback: Chocolate Cake with Strawberry Cream Filling « Roast on Bone()

  • Ashleigh

    I have to say this cake is delicious! I found your blog last year around this time and made this cake for a Play Date, the mom’s about fell over! No one could have seconds b/c it was all taken the first go around. I am making this cake again (2 of them) this weekend. One for another party and one as a surprise dessert. Thank you for posting this! It is quite yummy!! I only made mine a stacked cake (1 layer) but it was heavenly! I see you have other yummy foods on you right hand tabs. Can I snoop? The pictures themselves look good enough to eat!! =)

  • Thanks so much for the recipe! I was looking for something just like this for my co-worker’s birthdays!

  • Ryane

    I’m not sure what I’m doing wrong but I just can’t seem to get the white chocolate whipped cream right! I let the white chocolate and 1/2 cup whipping cream sit till room temp but for some reason when I mix the whipped cream and the mixture the separate! Has anyone else had this issue?

  • Annie

    The cream should be chilled, not at room temp. Only the chocolate needs to be cooled. If the mixture separates, you are over-beating it and essentially making butter. It is a common mistake with this, one I have made often! Err on the side of under-beating.

  • Rena


    My white chocolate whip cream I thought came out well but when I look at your pictures it makes me think it did not. It is not fluffy like yours.

    I think my first problem was beating the cream till soft peaks form. I think I may have over beat it so that when I added the white chocolate and beat it again that it turned in to more of a thick / runny cream.

    Also my frosting did not come out well. While it taste great I had a lot of trouble frosting the cake and having it cover and staying where I want it to. I also had a lot of trouble trying to get the mixture to thicken and then I did not know how high to raise the setting and for how long.

    Any advice would be helpful. I am just frustrated.

  • Annie

    Hi Rena,
    You might want to read the previous comments as at least one other reader has had the same question. Since all equipment varies, there is no exactly right speed or length of time to whip the cream for. You really have to do it by the guidelines in the directions. This is a very finicky whipped cream. I’ve made it several times and I would say 1/3 of the time, I have to remake it. Good luck!

  • Rena

    Thank you. Once I wrote it I found the other comment. I thought about remaking it but at that point I was so frustrated I decided to let it go.

  • Sarah

    This looks amazing, and perfect for my brother’s birthday cake request (chocolate and fruit). Any suggestions on making this ahead of time? Think I could assemble it the night before, or would the whipped cream make it slouch?

  • Annie

    I think if you’re concerned about appearances you should frost it right beforehand, but otherwise it will be fine in the fridge for a day.

  • Sarah

    Thanks so much! I’ll comment on how it worked :)

  • Sarah

    This cake was a huge hit! Absolutely delicious and not to heavy – perfect for a summer gathering. I ended up refrigerating the cake layers overnight and then assembled the entire thing a couple of hours before serving. Left it in the fridge fully assembled for 2 hours – it worked great. Thanks!

  • Havahl

    This cake was great! I’m not usually a fan of chocolate cake because they can be too dry or dense, but this cake was was so moist and with all of the cream, was not dense either. Great flavors, great presentation, and a lot of fun to make too! A couple of my friends and I made it together for a birthday, and everyone loved it! I will definitely make this again for a special occasion. It was a little time consuming, but soooo worth it. We followed the directions to a T and everything came out perfectly. Thanks so much!

  • Nikki

    This is my absolute favorite recipe for chocolate cake! Thank you so much for posting it!

    I have a quick question: I’m planning on making a soccer ball cake using a pyrex bowl. Do you have any tips on how to bake it properly so I don’t over/under bake the cake? Since this batter in thinner than my usual cake batters, I’m not sure if the baking process would be any different. (I’m only putting half the batter in the pyrex bowl).

    Thank you so much!

  • Anonymous

    I’m not sure. Since that sort of dish isn’t really intended for baking cakes, I’m thinking you may sacrifice a bit of the texture because of it, but I don’t have experience with many shaped cakes. Good luck!

  • Nikki

    thank you for the response!

  • Aline

    Hi Annie do you think it would be okay if I make and frost this cake a day before? I am concerned with the texture and taste of the whipped cream frosting being in the fridge overnight.. Thank you

  • Aline

    Hi Annie I just found the answer to my question on a previous post.. Sorry and thank you

  • Hi Annie, what brand of white chocolate did you use?

  • annieseats

    I don’t recall since this was a long time ago, but usually Ghirardelli or Callebaut because that is what is available in my store.