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Chocolate Strawberry Bomb Cake

     
     
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    Who dropped the BOMB?? 
    That’s the big question!
    I wouldn’t mind THIS bomb dropping into my mouth! 
    At first the dark chocolate outer shell will melt on your mouth, but watch out for the second bite of strawberry mousse.
    This bomb cake will explode in your mouth with flavor!
    Everyone loved this Chocolate Strawberry Bomb Cake! 
    I hope that it’s decadent enough for the Capitol! 
    This Friday (the 23rd) is the LAST day for the Hunger Games Giveaway!  Go do it NOW!! (Thank you)
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    Sift the dry ingredients into the egg mixture. I used a little strainer as my sifter and it worked out great. You basically don’t want lumps to form. 
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    Then fold the egg and flour to combine. No stirring or mixing! Fold gently. You want to keep as much air in the mixture as possible. 
    Pour into prepared pan and bake for 15 minutes.
    While it’s cooking, prepare parchment paper in the counter greased with some shortening. 
    When done, immediately flip over on to the parchment paper. (This was the most difficult task)
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    Let it cool for 15 minutes, then cut 18 1-inch wide strips in the cake. I used a pizza cutter.
     
    Line a 1 1/2 quart bowl with plastic wrap leaving excess over the edges. 
    Line to bowl with the strips. Pack them tightly, no gaps. 
    Trim the edges as needed.
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    Once you have made your filling and let the cake set in the fridge, you’ll cover it completely with the glaze. 

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    Place back in the fridge and allow for the chocolate shell to firm up.
    Then, using two spatulas, carefully lift off the rack and place on a cake platter.
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    Slice and enjoy!
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    I found this recipe in the Cook’s County Chocolate Dessert Magazine.
     
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    I think the people in the Capitol would definitely approve! Don’t you?
     
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    I linked up to Making The World Cuter, sponsored by Appliances Online and the Bosch Washing Machines 

     

    Yield: 16

    Chocolate Strawberry Bomb Cake

    Chocolate Strawberry Bomb Cake

    At first the dark chocolate outer shell will melt on your mouth, but watch out for the second bite of strawberry mousse. This Chocolate Strawberry Bomb Cake will explode in your mouth with flavor!

    Prep Time 40 minutes
    Cook Time 20 minutes
    Total Time 1 hour

    Ingredients

    For the cake

    • 3/4 cup flour
    • 1/4 cup Dutch-process cocoa
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 5 large eggs
    • 3/4 cup sugar
    • 1/2 teaspoon vanilla

    For the strawberry filling

    • 1 packet (2.5 teaspoons) unflavored gelatin
    • 1/4 cup water
    • 1 1/4 cups heavy cream (divided)
    • 1/3 cup sugar
    • pinch of salt
    • 10 – 12 strawberries

    For the chocolate glaze

    • 4 ounces bittersweet chocolate
    • 1/3 cup heavy cream
    • 2 tablespoons light corn syrup
    • 1/4 teaspoon vanilla extract

    Instructions

    For the cake

    1. Preheat the oven to 350 degrees F and move the rack to the lower half of the oven.
    2. Grease a 18×13 inch jelly roll pan. Grease the bottom, then add parchment paper, then grease the paper.
    3. Combine flour, cocoa, baking powder, and salt in a bowl.
    4. In your electric mixer, beat the 5 eggs. Gradually add sugar. Whip until very thick and frothy. This may take up to 8 to 10 minutes. Then add in vanilla.
    5. Sift the dry ingredients into the egg mixture.  
    6. Then fold the egg and flour to combine. No stirring or mixing! Fold gently. You want to keep as much air in the mixture as possible. 
    7. Pour into prepared pan and bake for 15 minutes.
    8. While it’s cooking, prepare parchment paper on the counter greased with some shortening. 
    9. When done, immediately flip over on to the parchment paper. (This was the most difficult task)
    10. Let it cool for 15 minutes, then cut 18 1-inch wide strips in the cake. I used a pizza cutter.
    11. Line a 1 1/2 quart bowl with plastic wrap leaving excess over the edges. 
    12. Line the bowl with the cake strips. Pack them tightly, leaving no gaps. Trim the edges as needed.

    For the strawberry filling

    1. Sprinkle the gelatin over the water in a small saucepan and let sit until softened, about 2 minutes. 
    2. Add 1/2 cup of the heavy cream, sugar, and salt and heat over low heat, stirring constantly until all is dissolved. Transfer to a medium bowl.
    3. Clean and hull strawberries and place into food processor. Puree and then strain out 1 cup of strawberry pulp. I used the small metal strainer for this over a measuring cup.
    4. Place the gelatin mixture bowl into an ice bath and add the strawberry puree. Stir until mixture is at room temperature; about 5 minutes. 
    5. Now, make some whipped cream. With the remaining 3/4 cup of cream, whisk until soft peaks form.
    6. Fold whipped cream into strawberry gelatin until combined. 
    7. Add to the cake-lined bowl and cover with the remaining strips of cake. Wrap the bowl with plastic wrap and set in the fridge for 3 hours to firm up. 

    To make the glaze and finish the cake

    1. Combine all ingredients in a microwave safe bowl and heat for 30 seconds at 70% power. Stir and continue heating until melted and smooth. 
    2. Get Bomb out of fridge and carefully flip over on to a wire rack with a cookie sheet underneath. The plastic wrap did make it a bit hard to do, but it came out after a little working.
    3. Pour the glaze over the cake and coat all sides.
    4. Place back in the fridge and allow for the chocolate shell to firm up. Then, using two spatulas, carefully lift off the rack  and place on a cake platter.

    Notes

    I found this recipe in the Cook’s County Chocolate Dessert Magazine.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram


    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Karyn Granrud

    Karyn Granrud

    I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.

    21 thoughts on “Chocolate Strawberry Bomb Cake”

    1. I would actually looooooooove it if this bomb dropped into my mouth!
      It looks so good and I really like chocolate with strawberries
      It's a mouth-watering cake

    2. How yummy dose that look! I am so wanting a bite right now. I think you have a great blog. I'm a new follower. I would love it if you could come stop by my new blog and see if you would like to follow me too. @ http://www.arosiesweethome.com/
      You can link up to my Sunday party while you are there.

    3. Hi Karyn,
      This is a Bomb and one that I can't wait to create, it looks awesome! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

    4. You actually make it seem so easy with your presentation but I find this matter to be really
      something which I think I would never understand.
      It seems too complex and extremely broad for me.
      I am looking forward for your next post, I will try to get
      the hang of it!

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