Chocolate Strawberry Velvet Cake.....

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Discussion Overview

This thread centers around the Chocolate Strawberry Velvet Cake, with participants sharing their experiences and results from baking the cake using different methods, particularly in skillets and ovens. There are discussions about personal preferences regarding cake preparation and variations in ingredients used.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expressed a preference for baking cakes in the oven rather than using a microwave, describing themselves as a "cake snob."
  • Another participant shared their experience of successfully baking the cake in a skillet, noting it took 30 minutes at 350°F and included whipped cream and chocolate-covered strawberries as toppings.
  • Several users commented on the visual appeal of the cake and expressed a desire to try it themselves, with one participant humorously mentioning the temptation to eat it all.
  • One participant noted a difference in texture between the microwave and oven versions of the cake, describing the oven version as lighter and the microwave version as denser.
  • Another participant provided a detailed breakdown of their experiences with three different cakes, including variations in ingredients and preparation methods, and shared a recipe for the cake.

Areas of Agreement / Disagreement

Views differ regarding the preferred method of baking the cake, with some participants favoring the oven while others are open to using the microwave. There is no clear consensus on which method is superior, as experiences vary.

Contextual Notes

Participants shared personal experiences and preferences regarding cake preparation, with some discussing ingredient modifications and the visual presentation of the cake.

Who May Find This Useful

Consultants interested in baking techniques and variations for the Chocolate Strawberry Velvet Cake may find the shared experiences and insights helpful.

  • Thread starter
  • #91
So I did the Chocolate Strawberry cake last night for a show for the first time. In the skillet. It just didn't WOW me the way I thought it would....but I think alot of it has to do with all of the Milk Chocolate in it - not a fan of milk chocolate.....I have to make it again on Monday, and I am going to sub Ghiradelli Dark Chocolate Chips and see if I like it better. It looked pretty ~ just wasn't the rich chocolate taste I was looking for.
 
Okay ladies, I practiced the micro version (again) today. It didn't overflow. The only thing I did different was used Knott's jam instead of Smucker's. Also, instead of trying to scrape the rim with a paper towel (like in the dvd) I used my Handy Scraper and boy was it handy! I think I will be ready to do this by my show tomorrow! I'm hoping it'll go good!
 
I was brave and made mine for the first time at a show. Had I read this thread first, I might have thought twice! LOL I would hate to "overflow" in a host's microwave. It came out beautiful! Everyone loved it.
I was thinking to myself that it was a bit on the dry side. My director made it tonight at her house and emailed me to ask if I thought it was dry.
Anyone else have this problem?

Other than that, I can't believe how amazing the presentation is!! I'll have to post a pic. I was so proud of it!
 
i made mine in the oven so I haven't done the microwave version yet. Maybe it was microwaved for too long (stronger microwave).
 
I've done at least 10 micro cakes at different shows. REALLY NO BIG DEAL!
This new cake is very fancy and has alot of steps.

I have a guest frost the inside of the bunt pam with half the frosting and another guest mix.

12 minutes and viola!

Maybe the overflow is due to too much batter..........

Good luck! Man that cake was good!
 
ok, I made mine tonight for my event. it went over great!! It came over the rim but did not over flow in the microwave. I oiled the rim too, that way it would wipe off easily. everyone loved it!!!

No one new that it wasn't done when I lifted the pan off!!

Can you believe it. I baked it for 10 minutes and tested it near the center and it appeared done. I let it set for 10 mins and lifted off the pan and half of it still had runny mix on it!!!!!!! I am sure glad the glaze and chocolate covered it.

Nobody had a clue!!!

I hope everyone else's goes okay.
 
If my fluted pan fits in the microwave, but doesn't turn because of the handles, should I turn it half way through, or just leave it? And has anyone figured out if the overflow problem was due to using 3 eggs instead of 1? I'm planning on practicing it tomorrow for the party I have next Saturday. Hoping it turns out...
 
I'm finally making this:thumbup: I'm making it for our team meeting on Monday. I'm going to do it in the skillet though; my microwave's too small. Sheesh, strawberries are expensive right now though! Might not offer it for a show for a couple more months...
 
ChefBeckyD said:
So I did the Chocolate Strawberry cake last night for a show for the first time. In the skillet. It just didn't WOW me the way I thought it would....but I think alot of it has to do with all of the Milk Chocolate in it - not a fan of milk chocolate.....I have to make it again on Monday, and I am going to sub Ghiradelli Dark Chocolate Chips and see if I like it better. It looked pretty ~ just wasn't the rich chocolate taste I was looking for.
Click to expand...

You just helped me figure out why I liked mine! :D

I did not use devil's food cake mix, I used Dark Chocolate cake mix.
 
  • Thread starter
  • #100
janetupnorth said:
You just helped me figure out why I liked mine! :D

I did not use devil's food cake mix, I used Dark Chocolate cake mix.
Click to expand...


I have a DH Dark Chocolate Fudge Cake Mix, and I think if I use that with dark chocolate chips, I will like it better!
 
Mine was BC. :) I stock up when they are 79 or 89 cents. A few of each kind ;)

The dark chocolate chips sounds great! I'll have to try that with raspberry preserves sometime too!
 
ChefBeckyD said:
I have a DH Dark Chocolate Fudge Cake Mix, and I think if I use that with dark chocolate chips, I will like it better!
Click to expand...
Are you making this for the meeting on Monday night? Please?!
 
  • Thread starter
  • #103
JAE said:
Are you making this for the meeting on Monday night? Please?!
Click to expand...

Why yes, I am!:chef:
 
I e-mailed you about the meeting. Did you see it? You weren't on here at the time.
 
  • Thread starter
  • #105
JAE said:
I e-mailed you about the meeting. Did you see it? You weren't on here at the time.
Click to expand...

Yeah - I have to be there at 6pm.....I'm the official "greeter" for the meeting, and also directing people as to placement of their food, and making sure everyone is filling out nametags and other info......If you want to come with me, I have to leave here at 5:30.......
 
my 2 cents on the cake---I used 1-2 of the morsels and 1-2 of the oil in the cake when I cooked it in the skillet---IT WAS STILL GREAT JUST SHORTEr IN TIME----Oh I also used a straw to poke holes to get the most out of the topping after it was cooked---It soaked all the way in----
 
MORFIA said:
my 2 cents on the cake---I used 1-2 of the morsels and 1-2 of the oil in the cake when I cooked it in the skillet---IT WAS STILL GREAT JUST SHORTEr IN TIME----Oh I also used a straw to poke holes to get the most out of the topping after it was cooked---It soaked all the way in----
Click to expand...
I like the --poking-- idea. -Try that-Becky----
 
  • Thread starter
  • #108
MORFIA said:
my 2 cents on the cake---I used 1-2 of the morsels and 1-2 of the oil in the cake when I cooked it in the skillet--

-IT WAS STILL GREAT JUST SHORTEr IN TIME----

Oh I also used a straw to poke holes to get the most out of the topping after it was cooked---It soaked all the way in----
Click to expand...


I don't know what you mean by this.......

1-2? What do you mean????
 
My microwave is a small one (I can fit the pan in, but the handles will not allow the turntable to turn). My cakes (I have tried 3) have always overflowed. I just chalked it up to the wattage of my microwave.
That said, I have made this cake 2 times in the oven and LOVE it!! I think I will start doing it as a skillet cake to take less time.
 
ChefBeckyD said:
I don't know what you mean by this.......

1-2? What do you mean????
Click to expand...
I bet she means half.......maybe?
 
I made this last night at a show, and it came out awesome!!! I think made w/ rasberries would be awesome as well. Thanks for reminding me about this cake!
 
So I made this all week long several different ways to get it ready for my show last night. The last couple of times I did it it came out great! SO last night I took the fluted pan off the platter after it had been sitting there for 10 minutes (like the directions say) and guess what? The top half of the cake stuck in the pan! :eek: I brushed it with oil really good too.

I gently lifted it out and placed it on top the cake and joked about gluing it together with the jam. It ended up looking beautiful at the end but OMGOSH....how embarassing! The ladies loved it and ate the whole cake so it worked out.
 
thanks Linda---YOU are correct---1/2 it is---
 
OMG, OMG, OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I made this at my show yesterday and it is fantastic! It has got to be a staple for my next few shows because it is easy and yummy!
 
Christ Follower said:
So I made this all week long several different ways to get it ready for my show last night. The last couple of times I did it it came out great! SO last night I took the fluted pan off the platter after it had been sitting there for 10 minutes (like the directions say) and guess what? The top half of the cake stuck in the pan! :eek: I brushed it with oil really good too.

I gently lifted it out and placed it on top the cake and joked about gluing it together with the jam. It ended up looking beautiful at the end but OMGOSH....how embarassing! The ladies loved it and ate the whole cake so it worked out.
Click to expand...

A chunk of mine stuff but you couldn't really tell. It all get ate the same! I made the Tamale Round About (horrible with recipe names!) and the entire top half of the corn bread stuck in the pan.
 
ljeffries said:
My microwave is a small one (I can fit the pan in, but the handles will not allow the turntable to turn). My cakes (I have tried 3) have always overflowed. I just chalked it up to the wattage of my microwave.
That said, I have made this cake 2 times in the oven and LOVE it!! I think I will start doing it as a skillet cake to take less time.
Click to expand...

I tried it for the first time last night and alas, mine overflowed too! (really quite a mess) and then all the goo on the rim of the stone made it difficult to lift up from the serving platter. Other than the mess it made, it tasted AWESOME! I'll have to continue "practicing" before I'll do it for a show. My fluted stone is brand new--could this have caused it? I oiled it REALLY well to compensate for that, but I think that would make it NOT rise instead of the opposite.
 
The Spring DVD says that the rim of the stone gets icky from when the batter rises up (poofs) during cooking, especially in high-wattage microwaves. The overflow problem is probably related, only causing the batter to rise enough to flow out of the pan instead of just rising to the top. Has anyone tried baking it at 80% power to see if that eliminates the overflow?
 
HMMMMMMMM, I might have to make another one and try the 80% power. Oh the things we do in the name of science! (Better eat up the one I made first!!)
 
So, how was Becky's at the meeting??????????
 
This cake is YUMMY! Made it for my meeting; everyone raved about it. I'll definately reccommend it; but probably when strawberries are in season.
 

Frequently Asked Questions

What ingredients are needed to make Chocolate Strawberry Velvet Cake?

To make Chocolate Strawberry Velvet Cake, you will need the following ingredients: all-purpose flour, cocoa powder, baking soda, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, buttermilk, and fresh strawberries for the filling and garnish.

How long does it take to bake Chocolate Strawberry Velvet Cake?

The baking time for Chocolate Strawberry Velvet Cake is typically around 25 to 30 minutes at 350°F (175°C). However, it's essential to check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

Can I use frozen strawberries instead of fresh for the cake?

Yes, you can use frozen strawberries in place of fresh ones. Just make sure to thaw and drain them well to remove excess moisture before using them in the filling or as a garnish.

What is the best way to store Chocolate Strawberry Velvet Cake?

The best way to store Chocolate Strawberry Velvet Cake is to keep it in an airtight container in the refrigerator. It can last for about 3 to 5 days. If you want to store it for a longer period, consider freezing it, wrapped tightly in plastic wrap and then aluminum foil, for up to 3 months.

Can I make Chocolate Strawberry Velvet Cake ahead of time?

Yes, you can make Chocolate Strawberry Velvet Cake ahead of time. You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Assemble the cake with frosting and strawberries on the day you plan to serve it for the best flavor and texture.

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