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Alright, don’t linger, let’s practice this chocolate layer cake with strawberry cream filling, white chocolate ganache frosting coated with a chocolate crumble formula with 23 materials which are definitely easy to receive, and we have to process them at the very least through 32 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Chocolate Layer Cake with Strawberry Cream Filling, White Chocolate Ganache Frosting coated with a Chocolate Crumble:

1. Require for For Cake
2. Prepare 2 cups - all purpose flour
3. You need 1 cup of unsweetened cocoa powder
4. Need 1 1/2 teaspoons of baking powder
5. Make ready 1/8 teaspoon of salt
6. Take 3/4 cup - unsalted butter, at room temperature
7. Need 1 cup - packed light brown sugar
8. Get 1 cup granulated sugar
9. Require 3 for large eggs
10. Prepare 1 teaspoon vanilla extract
11. You need 1 cup - buttermilk
12. Make ready For Strawberry Cream Filling
13. Need 1 (3 ounce) for box strawberry jello
14. Give 1/2 cup - boiling water
15. Need 1/2 cup of cold water
16. Require 1 pint for fresh strawberries hulled and sliced and mixed with1 tablespoon granulated sugar
17. Need 1 cup for cold heavy whipping cream
18. You need 1 teaspoon of vanilla extract
19. Require for For White Chocolate Frosting
20. Get 4 ounces white chocolate, chopped, not chips
21. Get 1 cup - heavy whipping cream
22. Take Garnish
23. Prepare fresh whole strawberries

Chocolate Layer Cake with Strawberry Cream Filling, White Chocolate Ganache Frosting coated with a Chocolate Crumble process:

1. For White Chocolate Frosting, start this first as it needs to be refrigerated until cold. This can be done a day in advance
2. Heat cream until hot but not boiling, pour over white chocolate and stir 7ntil smooth. Cool to room temoerature then refrigerate until cold
4. Make Cake
5. Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray
6. Whisk in a bowl flour, cocoa powder, baking soda and salt
7. In a large bowl beat butter and both sugars until light and fluffy, then beat in eggs one at a tme, then beat in vanilla. Alernate buttermilk with flour beating just until incorporated
8. Divide evenly between the 4 prepared pans. Bake 15 to 18 minutes until a toothpick comes out just clean
9. Cool in pans 10 minutes then remove from pans to a rack to cool completely
10. Make Crunch Topping
11. Take one cake layer and break it into crumbs, place crumbs on a foil lined baking sheet
12. Bake at 350 until lightly toasted, stirring occasionally anout 15 to 20 minutes. Cool completely the pulse in a food processor to make corse crumbs. Set aside until you need them.
13. Make Strawberry Cream Filling
15. Dissolve jello in boiling water, add the 1/2 cup cold water and chill until cold but still liquid, about 15 minutes
16. Whip the cream until it holds its shape, add vanilla
17. Beat in jello until mixed then fold in sliced strawberries. Refrigerate while finishing white chocolate frosting
19. Finish White chocolate Frosting
20. Beat cold white chocolate/cream mixture until light and fluffu
21. Assemble cake
22. Place 1 cake layer, bottom up on serving plate, top with 2/2 of strawberry cream
23. Add second cake layer, bottom up
24. Add remaining filling
25. Add third cake layer, bottom up
26. Frost entire cake with white chocolate frosting. For a easy time frosting it's best to chill the cake at least 2 hours to let it firm up
27. Apply crumb crunch
28. Place a large piece of parchment paper under cake plate to catch all the crubs. With the palms of your hands gently press reserved toasted cake crubs all over cake. Brush up fallen crumbs with a pastry brush.
29. Garnish with fresh strawberries

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