Strawberry Shortcake with Hand-Carved Black Chocolate Ganache-Filled Berries
Black Chocolate Ganache
Ingredients
½ cup semi-sweet chocolate chips
¼ cup heavy whipping cream
2 drops gel-based black food color
Place chocolate chips in heat resistant bowl (glass or metal)
In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. Pour cream into bowl of chocolate, and whisk until ganache is smooth
Add two drops of black food color gel and continue whisking until ganache is fully black. Set aside
Strawberry Shortcake
Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
2 teaspoon vanilla extract
3 cups fresh strawberries
2 cups heavy cream
½ cup powdered sugar
Preheat oven to 350°. Grease and flour three 8-inch cake pans
In a bowl, cream butter and sugar, then add eggs and vanilla. Mix in flour, baking powder, and buttermilk
Divide batter into pans and bake for 25-30 minutes
Let cool completely
Slice berries, focusing on thickest whole pieces that are uniform in size. Create enough slices to adorn the circumference of the cake's layers, (extra slices will be used in the assembly step inside the layers of the cake)
Using a paring knife, carve eyes and mouths into each strawberry slice to decorate the exterior of the cake
Gently reheat ganache until it's in a pourable state, and gently fill all eyes and mouths of strawberries. Let these set in fridge until fully cooled and solid
Whip heavy cream with powdered sugar until stiff peaks form
Layer cakes with whipped cream and extra strawberry slices, stacking, and scraping sides to create naked finish. Use dowels if needed to stabilize. Ensure layers are tall enough to accommodate strawberry faces, which should be assembled last, once layers are in position
Serve immediately
