Chocolate Strawberry
- Ganache:
2 c Whipping cream
3/4 c Strawberry jam
1 lb Bittersweet or semisweet
- chocolate; chopped
White Chocolate Frosting:
36 oz White chocolate; good
- quality, chopped
40 oz Cream cheese (5 pkg);
- room temperature
3 c Unsalted butter;
- room temperature
1 c Cointreau orange liqueur
Fillings:
1 1/4 c Strawberry jam
Unsweetened cocoa powder
Chocolate Strawberry Ganache:
Combine cream and jam in heavy large saucepan. Whisk over
medium-high heat until jam melts and mixture comes to boil. Add
chocolate, remove from heat and whisk until chocolate melts and
mixture is smooth. Refrigerate ganache just until thick enough to
spread, whisking occasionally, about 1 hour 15 minutes.
White Chocolate Frosting:
Stir 18 oz white chocolate in top of double boiler set over barely
simmering water until melted and smooth. Do not let top pan touch
water. Remove from over water; cool to barely lukewarm.
Using electric mixer, beat 2-1/2 packages cream cheese and
1-1/2 cups butter in large bowl until fluffy. Gradually add melted
white chocolate, beating to blend well. Add 1/2 cup liqueur in
4 additions, beating to blend after each.
Reserve remaining ingredients for second batch of frosting.
Filling And Frosting Cake Layers:
Place first 12" cake on its cardboard on work surface. Spread
2-3/4 cups ganache over top of cake and all the way to edge. Spread
2/3 cup jam over ganache, leaving 1/2" chocolate border at edge.
Drop 1-3/4 cups white chocolate frosting by spoonfuls over jam.
Gently spread frosting over jam, leaving 1/2" chocolate border at
edge. Rub some cocoa powder over second 12" cardboard. Cut around
sides of second 12" cake to loosen. Place cardboard, cocoa side
down, over pan. Turn cake out onto cardboard.
Peel off parchment. Carefully slide cake off cardboard and onto
filling on first 12" cake. Refrigerate.
