Mama Sahar's Kitchen

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Mama Sahar's Kitchen Delicious Mediterranean Food! Many vegan and vegetarian options without breaking the bank. Modern

10/03/2025

🍓🍫 Chocolate Strawberry Drip Cake Recipe
Decadent chocolate, fresh strawberries, and elegant ganache drip.

Ingredients
For the chocolate cake (3 layers):
• 200g (1 ½ cups) all-purpose flour
• 75g (⅔ cup) unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 250g (1 ¼ cups) granulated sugar
• 2 large eggs
• 240ml (1 cup) buttermilk (or milk + 1 tbsp vinegar)
• 120ml (½ cup) vegetable oil
• 1 tsp vanilla extract
• 240ml (1 cup) hot coffee or hot water
For the strawberry filling:
• 300g (2 cups) fresh strawberries, chopped
• 3 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water (for thickening)
For the strawberry buttercream frosting:
• 250g (1 cup) unsalted butter, room temp
• 400g (3 ⅓ cups) powdered sugar
• 3 tbsp strawberry puree (fresh or thawed frozen strawberries, blended and strained)
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk (adjust consistency)
For the chocolate ganache drip:
• 150g (5 oz) dark chocolate, chopped
• 150ml (⅔ cup) heavy cream
Optional decoration:
• Fresh strawberries
• Chocolate curls or shavings

Instructions

1. Bake the chocolate cake layers:
Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans.�In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.�In a separate bowl, whisk sugar, eggs, buttermilk, oil, and vanilla.�Gradually add dry ingredients to wet ingredients, mixing gently. Add hot coffee last, mixing until smooth.�Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.

2. Prepare the strawberry filling:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until berries soften and release juice.�Mix cornstarch with water to make a slurry. Stir into the strawberry mixture and cook until thickened (1–2 minutes). Cool completely.

3. Make the strawberry buttercream:
Beat butter until creamy. Gradually add powdered sugar, then strawberry puree and vanilla.�Add cream/milk as needed to reach spreadable consistency. Beat until light and fluffy.

4. Assemble the cake:
Place one cake layer on a serving plate. Spread a layer of strawberry filling, then a layer of strawberry buttercream. Repeat for second layer.�Top with the third cake layer and frost entire cake with remaining buttercream. Smooth the sides and top.

5. Make the chocolate ganache drip:
Heat cream until just simmering. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth and glossy.�Let cool slightly until thick but still pourable.

6. Apply the drip:
Using a spoon or squeeze bottle, carefully drip ganache around the edges of the chilled cake. Pour remaining ganache on top and spread gently.

7. Decorate:
Top with fresh strawberries and chocolate curls. Chill cake to set ganache before serving.

🍓🍫 Enjoy a stunning and delicious cake that’s sure to wow your guests!

10/03/2025
10/03/2025

Black Forest Brownies – Fudgy, Fruity, and Totally Decadent
What happens when rich chocolate brownies meet the classic Black Forest cake? Magic. These Black Forest Brownies are ultra-fudgy, swirled with juicy cherries, and topped with a cloud of whipped cream – a dreamy fusion of two favorite desserts.

Ingredients
For the brownie base:
• 170g (6 oz) dark chocolate (70% cocoa), chopped
• 115g (½ cup) unsalted butter
• 200g (1 cup) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 90g (¾ cup) all-purpose flour
• ¼ tsp salt
• 200g (1 ½ cups) pitted cherries (fresh or frozen)
Optional (but recommended):
• 2 tbsp cherry liqueur (e.g. Kirsch) or 1 tsp almond extract
For the topping:
• 250ml (1 cup) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Chocolate shavings or curls (for garnish)
• Extra cherries (for decoration)

Instructions
1 Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) pan with parchment paper.
2 Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water (or use a microwave in 20-second bursts). Stir until smooth and glossy. Let it cool slightly.
3 Mix in the sugar, eggs, and vanilla (plus cherry liqueur or almond extract if using). Whisk until the mixture is smooth and slightly thickened.
4 Fold in the flour and salt until just combined – don’t overmix. Gently fold in the cherries.
5 Pour into the pan and spread evenly. Bake for 25–30 minutes, or until the center is set but still a bit soft – we want them fudgy!
6 Cool completely in the pan before adding the topping.
7 Make the whipped cream topping: In a cold bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form.
8 Assemble: Spread or pipe the whipped cream over the cooled brownies. Top with chocolate shavings and a few extra cherries for that Black Forest flair.
9 Chill for 30–60 minutes before slicing, or serve immediately if you can’t wait.

Rich. Boozy. Chocolatey. Cherry perfection. 🍒🍫

Tips:
• You can use jarred morello cherries or canned cherries if fresh aren’t available – just drain them well.
• For extra indulgence, drizzle with cherry syrup or dark chocolate ganache.

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Aurora, CO
80013

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