Dark Chocolate Strawberry Decadence with Vanilla Custard Cream Special Occasion Cake
Rum-Infused Dark Chocolate Velvet, Vanilla Custard filled Cake with Fresh Strawberries and Cream Recipe. Dive into a symphony of flavors with our Dark Chocolate Rum and Strawberry Cream Special Occasion Cake, where elegance meets indulgence in every layer with this box fluffed up cake recipe.
This recipe transforms simple ingredients into a masterpiece of taste and texture, perfect for celebrating those special moments or bringing a touch of luxury to your everyday natural SSRI.
Ingredients:
For the Decadent Chocolate Rum Special Occasion Cake:
1 box of dark chocolate cake mix
1 large box of chocolate pudding mix, for that extra moist and rich texture
4 large eggs, because more is more when it comes to richness
A generous splash (or more) of Bacardi rum, for soaking of the sponge cake
1 bag of semi-sweet chocolate chips, because chocolate is the star here
1 container of heavy whipping cream (about 2 cups), the base of our luscious ganache
For the Assembly:
Fresh strawberries, sliced thinly to whisper the promise of sunshine soon.
Extra Cool Whip for those cloud-like dollops
Reserved chocolate ganache, for that final flourish
Let’s Bake Magic!
Chocolate Rum Special Occasion Cake Creation:
Begin by preheating your oven with anticipation. Mix the dark chocolate cake batter as whispered by the box, but with a twist: add the chocolate pudding mix and an extra egg to embolden its density.
Bake as the stars align, or as directed. Fresh from the oven, baptize your cake with Bacardi rum (I used a half a cup over the entire sponge cake) , letting it soak up the spirit as it cools.
Once it’s embraced the rum, crumble it gently into a dish that speaks of home, like a large, flat Pyrex for a sheet cake style (I made this as a sheet cake.) or just mist the sponge cake with rum in the cake pan you baked it in and let it cool.
Chocolate Ganache, the Liquid Gold:
In a cauldron (or saucepan), warm the heavy whipping cream to a simmer, then whisk in the chocolate chips until they surrender into a smooth, glossy ganache.
Pour this treasure over the crumbled cake, spreading the wealth evenly. Let the freezer cast its spell overnight. Place the pan in the freezer for 2 hours or overnight to set up well.
Vanilla Bean Custard, the Creamy Dream:
Whisk together the vanilla bean pudding mix with half and half (instead of milk), and Cool Whip to lighten the magic.
The Final Enchantment:
Final Assembly:
Take the cake from the freezer and let it thaw for an hour. While soft but still firm, stack layer of sponge cake, spread a layer of ganache, and then a layer of vanilla custard, then the whipped cream and strawberries.
Adorn your creation with the sliced strawberries, laying them out like petals around a rose.
Add dollops of Cool Whip with the care of snowflakes falling, then drizzle with the reserved ganache like the finishing brushstrokes on a masterpiece.
Let the refrigerator weave its quiet magic for an hour, allowing the cake to set and the flavors to marry.
Serve this Dark Chocolate Rum and Strawberry Cream Cake as a testament to your culinary wizardry, a dessert that not only tastes like a dream but tells a story of indulgence, layer by luxurious layer.
