Chocolate Strawberry Shortcake

• 1 cup all purpose flour
• 1/2 cup cocoa powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter, at room temperature
• 1 1/2 cup granulated sugar
• 4 eggs
• 1 1/2 tsp. vanilla
• 4 oz. semisweet chocolate, melted
• 3/4 cup boiling water
• 1 qt. heavy cream
• 1/2 cup confectioners' sugar
• 1 oz. white chocolate, melted, cooled slightly
• 1 qt. strawberries

Directions:

Preheat oven to 350 degrees. Coat 2 round cake pans with cooking spray. Combine flour, cocoa, soda, and salt. At medium high speed beat butter and granulated sugar until smooth. Reduce speed to low. Beat in eggs and vanilla. Gradually beat in flour mixture until just combined. Gradually beat in semisweet chocolate and water. (Batter will be thin.) Divide batter between pans. Bake 30 minutes or until toothpick inserted in the centers comes out with moist crumbs clinging. Cool in pans 20 minutes. Remove from pans; cool completely.

At medium speed beat cream and confectioners' sugar until slightly thick. Add melted white chocolate. Increase speed to medium high. Beat until stiff peaks form. Transfer 1 1/2 cup whipped cream to pastry bag fitted with large star tip; reserve.

Slice 2 cups strawberries. Place 1 cake layer on serving plate; spread with 2 cups whipped cream. Top with sliced strawberries. Place 1 cake layer on serving plate; spread with 2 cups whipped cream. Top with sliced strawberries. Top with remaining cake layer. Spread with remaining whipped cream. Pipe rosettes onto cake; garnish with remaining berries.

By Robin

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