Fruit Cakes Dried Fruit Fruit Recipe by Cake Fruit Haas Thomas

Looking to bake an impressive, multi-tiered dessert? This detailed recipe guides you through creating a stunning chocolate cake with a luscious strawberry ganache and white chocolate frosting, perfect for special occasions. While the original title might suggest a traditional fruit cake, this recipe delivers a rich chocolate experience with delightful fruit accents from the strawberry jam and fresh fruit decoration.

What Ingredients Will You Need?

For the Cake Layers:

For the Chocolate-Strawberry Ganache and White Chocolate Frosting:

For Decoration:

Essential Equipment for Your Tiered Cake

Preparing Your Chocolate Cake Layers

Preheat your oven to 350°F (175°C). Butter and flour your cake pans, then line the bases with foil or parchment paper.

Making the Chocolate-Orange Mixture:

In a small saucepan, combine 1/3 cup of orange juice and 2 ounces of unsweetened chocolate. Blend this mixture over medium-low heat until the chocolate begins to melt. Remove the pan from the heat and stir in an additional 1 2/3 cups of orange juice until well combined.

Mixing Dry and Wet Ingredients:

In a bowl, whisk together 3 cups of cake flour, 2 teaspoons of baking soda, 2/3 cup of cocoa powder, 1 teaspoon of salt, and 1/2 teaspoon of baking powder.

In a large bowl, using an electric mixer, cream 1 cup (2 sticks) of butter and 3 cups of sugar until light and fluffy. Beat in four large eggs, one at a time, until fully incorporated. Add 1 tablespoon of grated orange peel and 1 tablespoon of vanilla extract, and beat again.

Combining and Baking:

Gradually add the dry ingredients to the wet ingredients, alternating with the chocolate-orange juice mixture. Beat well after each addition until just combined. Fold in 1 cup of chocolate chips.

Pour 1 cup of batter into a 5-inch pan, 3 cups of batter into an 8-inch pan, and the remaining batter into a 12-inch pan. Place the cakes in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely in their pans.

Trimming and Preparing for Assembly:

Mark a 4-inch, 7-inch, and 11-inch circle on the 6-inch, 8-inch, and 12-inch cardboard rounds, respectively. Cut out these marked circles.

Carefully loosen the sides of the 5-inch cake. Place the 4-inch cardboard round over the pan and invert the cake onto the cardboard. Peel off any parchment paper. Wrap the cake on its cardboard in foil. Repeat this process for the 8-inch cake (using the 7-inch cardboard) and the 12-inch cake (using the 11-inch cardboard).

Using the remaining ingredients, prepare one more batch of cake batter and bake three more cake layers (5-inch, 8-inch, and 12-inch) as described above. Cool these cakes completely in their pans.

Assembling and Frosting Each Tier

First 12-inch Tier:

Cover the top and sides of the first 12-inch cake with 2 3/4 cups of ganache. Spread 2/3 cup of strawberry jam over the ganache, leaving a 1/2-inch chocolate border at the sides. Now, coat the cake with white chocolate frosting, smoothing it over the jam coating and maintaining the 1/2-inch chocolate border. Dust the second 12-inch cardboard with cocoa powder. Carefully loosen the sides of the second 12-inch cake, then place the cocoa-dusted cardboard (cocoa side down) on top of the first 12-inch cake. Refrigerate.

First 8-inch Tier:

Cover the first 8-inch cake with ganache. Spread 1/4 cup of jam over the cake, leaving a 1/2-inch chocolate border. Coat the cake with 1 cup of white chocolate frosting over the jam coating, spreading smoothly and leaving a 1/2-inch chocolate border. Pat some cocoa powder onto the second 8-inch cardboard. Loosen the sides of the second 8-inch cake, place the cocoa-dusted cardboard (cocoa side down) on top of the first 8-inch cake. Refrigerate.

First 5-inch Tier:

Smear 1/2 cup of ganache over the top and sides of the first 5-inch cake. Spread jam over the top, leaving a 1/2-inch chocolate border. Cover the cake with white chocolate frosting, maintaining the 1/2-inch chocolate border. Dust the second 6-inch cardboard with cocoa. Loosen the sides of the second 5-inch cake, place the cocoa-dusted cardboard (cocoa side down) on top of the first 5-inch cake. Refrigerate all cakes to allow the filling to set.

Final Frosting for Each Tier:

Position the 12-inch cake on your cake stand. Apply chocolate frosting evenly over the top and sides of the cake. Place the 8-inch cake on top and coat it with chocolate frosting. Then, place the 5-inch cake on top and coat it with chocolate frosting. Refrigerate all the cakes.

Prepare a second batch of chocolate frosting. Place the 12-inch cake on its cardboard. Cover the cake with chocolate frosting over the top and sides, then create a decorative border around the top edge. Refrigerate.

Repeat this process for the 8-inch cake, spreading chocolate frosting and crafting a border. Refrigerate.

Finally, position the 5-inch cake on the cake stand, coat it with chocolate frosting, and create a border on the top. Refrigerate all cakes until the frosting is completely set.

Final Assembly and Decoration

Place the 12-inch cake on a large serving plate. Push one wooden dowel into the center of the cake until it touches the cardboard base. Mark the dowel 1/4 inch above the top of the frosting. Remove the dowel and cut it at the marked point using a saw-toothed knife. Cut four more dowels to the same length.

Insert one cut dowel into the center of the 12-inch cake. Push the remaining four dowels into the cake, positioning them about 3 1/2 inches inward from the edge of the cake and spacing them evenly to support the next tier.

Cut three more dowels to the same length. Insert one cut dowel into the center of the 8-inch cake. Push the remaining two dowels into the 8-inch cake, positioning them about 2 1/2 inches inward from the edges and spacing them evenly.

Using a metal spatula for support, carefully place the 8-inch cake (on its cardboard) onto the dowels in the 12-inch cake, centering it precisely.

Next, carefully place the 5-inch cake (on its cardboard) onto the dowels in the 8-inch cake, centering it precisely.

Finally, decorate your magnificent tiered cake with fresh orange peels and strawberries for a beautiful and delicious finish.