strawberry short cake napoleons with chocolate raspberry sauce

16 Jan

i dont know what to call this. while Tater and I were on a run this morning my brain developed this dish. (don’t get me started on the irony of conceiving this dish while exercising–i dont want to talk about it) it was DELICIOUS. and pretty!! and easy!! ayoo let the games begin!

Whatcha Need for 8 Cakes:

DO NOT CRITICIZE MY BOX MIX USAGE–I”M NOT A BAKER ( 😦 )

1/2 box of white cake mix (in regard to preparing half a box: just divide the wet ingredients requited by the box in half and then add that to half of the prepared cake mix.) OR JUST MAKE YOUR OWN CAKE, YOU PASTRY PRODIGY.

approx 10 large strawberries thinly sliced (use a mandolin if ya got one)

approx 12 fresh raspberries +a few more for garnish

1 pint of heavy whipping cream

1 teaspoon of vanilla

2  heaping T granulated sugar

For the Raspberry Chocolate Sauce:

you can either use raspberry preserves or you can make your own raspberry syrup by melting down frozen raspberries and granulated sugar in a sauce pot over medium heat until thick and syrupy. or just use the raspberry preserves.

3 handfuls semi sweet chocolate chips

 

Execution:

bake 12 cupcakes according to the box directions.

once the cakes are finished cooking, let cool while making the whipped cream and sauce.

in a blender or in a stand mixer , combine the vanilla, sugar and whipping cream. whip until thickened..until its whipped cream.

in a small sauce pot melt down the sugar and frozen raspberries or just heat the raspberry preserves.

once syrupy, remove from the heat and stir in the chocolate chips until fully melted.

now that the cakes are cooled, cut them in half horizontally. lay down one half on the plate. top with slices of strawberries and 3 whole raspberries and a dollop of whipped cream. add the top half of the cake. (you can stop at this point or make it the empire state building of desserts-like i did) add on another layer of strawberries, raspberries and another layer of whipped cream. add on a third slice of cupcake to the top. top with whipped cream and pour the raspberry chocolate sauce over. garnish the plate with chocolate chips (i used minis) and raspberries.

 

 

 

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