My mother was amazing. Everything she touched somehow became beautiful – including her food. My mom passed away on November 1, 2016, and along with all of the beautiful memories I will forever cherish and miss of her, one of the things I will miss most are her fabulous desserts.
Thankfully I was able to capture almost all of my mother’s recipes on paper, and now I can continue the tradition of making her desserts for my family. Hopefully, they will embrace my love for food and pass this treasured gift on to future generations.
One of my favorite desserts was my mothers famous chocolate layered cake. Her ideal way to make it was with a boxed cake mix, bananas, and fresh whip cream. However, as much as I love her original recipe, my cooking style has evolved into a desire to make things from scratch whenever possible.
I hope you enjoy this recipe. Whether you decide to make yours from a box or scratch, with bananas, strawberries or your favorite fruit – I hope it becomes one of your family’s favorites desserts too.
Enjoy and “Thanks, Mom”!
| Servings |
pieces
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- 1 cup butter, softened
- 1 teaspoon pure vanilla
- 1 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup cocoa
- 3 cups cake flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups buttermilk
- 3-4 packs ripe strawberries
- 1 teaspoon chocolate covered hemp seeds optional
- 1 pint heavy whip cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Ingredients
Cake
Whipped Frosting
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|
- Preheat oven to 350 degrees Fahrenheit.
- Mix butter, vanilla and sugar together.
- Add egg, one at a time until fluffy.
- In separate bowl, mix together flour, cocoa, salt and soda.
- Add dry ingredients to the egg mixture and mix until blended.
- Add buttermilk and blend until batter is smooth and creamy.
- Grease 3 9-inch round layer pans. Pour equal amounts of batter in each pan. Bake for 25-30 minutes or until inserted toothpick comes out clean. Let cakes completely cool before frosting.
- Using a chilled bowl, mix whipping cream, sugar and vanilla together until light and fluffy enough to spread. Cover and refrigerate until ready to use. (Do not over beat or the frosting will become stiff).
- Wash and remove strawberry stems.
- Slice strawberries into 1/4-inch slices.
- Place bottom layer of cake on serving platter. Decorating one cake at a time, spread 3/4-inch layer of frosting over top of the first cake (Do not frost the sides).
- Layer strawberry slices over frosting, making sure the strawberry tips are facing out and slightly off the edge of the cake. Fill in the center of the cake. Place cake in refrigerator and repeat steps on second cake.
- Carefully place second cake on top of bottom layer and continue to refrigerate.
- Add remaining whipped cream frosting to the top layer of the cake. Beginning with the edges of the cake, layer strawberries slightly over the edge making sure the tips are facing out.
- Layer the second row of strawberries in between the first layer and over the first row and berries, tipping them upwards slightly. Continue to layer strawberries this way until you reach the center of the cake.
- Place a whole strawberry including it's stem in the center of the cake. Top strawberry with a single raspberry for an extra touch of fun. Lightly sprinkle chocolate covered hemp seeds on top (optional).
- Very carefully, place top layer on to the top of the cake. Adjust any strawberries that may have shifted.
- Keep refrigerated until ready to serve.
NOTE:
Keeping the layers refrigerated in between frosting the next layer will preserve the whipped topping longer. You may want to layer and decorate the top layer after it has been placed onto the other two layers, however I only recommend that if it is not being made in a warm or humid room, or the whip cream between the layers will melt before the top is decorated.
Recipe by www.culinarybutterfly.com
Inspired by my mother
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