The Pioneer Woman Tasty Kitchen
Profile Photo

Chocolate Bombe

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Chocolate cake and strawberry filling combined under a covering of sweet whipped cream for a show-stopping dessert. This is a cake that not only tastes great but looks fabulous on your table. It does take a bit of time to pull together but is well worth the effort.

Ingredients

  • FOR THE CAKE:
  • 1 box Betty Crocker Super Moise Chocolate Fudge Cake Mix (18 Ounce Box)
  • ½ cups Vegetable Oil
  • 1-⅓ cup Water
  • 3 whole Large Eggs
  • _____
  • FOR THE STRAWBERRY FILLING:
  • 1 quart Fresh Strawberries, Divided Use
  • 2 envelopes Unflavored Knox Gelatin (1 Ounce Envelope)
  • ½ cups Frozen Strawberry Concentrate, Thawed
  • 3 cups Heavy Whipping Cream, Divided
  • 1 package (8 Ounce) Cream Cheese, Softened
  • ½ cups Granulated Sugar
  • 1 Tablespoon Vanilla Extract
  • _____
  • FOR THE FROSTING/TOPPINGS:
  • ½ cups Semi-Sweet Chocolate Chips
  • 1 teaspoon Vegetable Oil
  • ½ cups Confectioners Sugar
  • 2 Tablespoons Prepared Chocolate Frosting

Preparation

Grease and flour three 8-inch round cake pans. Preheat your oven to 350 degrees.

Prepare cake mix according to package directions (using the required water, eggs and oil as directed on your package – my boxed mix called for 1/2 cup of oil, 1-1/3 cup water, and 3 eggs, as listed in the above ingredients list). Once the batter is fully mixed, divide evenly into the three pans and bake at 350 degrees for 20-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes then remove to wire racks to cool completely.

Reserve a few strawberries for garnish. Pureé enough of the remaining fresh strawberries to measure 1 cup of purée and set aside.

In a small microwave safe bowl, sprinkle gelatin over the strawberry concentrate; let stand for five minutes. Then, microwave the mixture on high power one minute. Stir until gelatin dissolves; set aside.

In a small mixing bowl, beat 1 cup of the heavy cream until stiff. Set aside for a moment.

In another mixing bowl, combine cream cheese, sugar and vanilla; mix well. Blend in the 1 cup of strawberry pureé. Gradually add gelatin mixture and blend until smooth. Whisk in the whipped cream; set aside.

Line a 12-cup capacity bowl with 2-3 long sheets of plastic wrap, allowing ends of plastic wrap to hang over the sides of the bowl by at least 6 inches.

Gently press one cake layer into the bottom of the bowl. Spoon about one-half of the strawberry filling over the cake layer then top with another layer of cake. Spread remaining strawberry filling over the second layer of the cake; top with the third layer of cake. Gently press down. Cover the cake with the loose ends of the plastic wrap and refrigerate at least one hour (you can refrigerate overnight as well).

Line a baking sheet with a piece of waxed paper or baking parchment. Place a simple line-art butterfly pattern under the paper.

Mix chocolate chips and oil in microwave safe bowl, microwave on high in 10-15 second intervals, stirring until chocolate is smooth and melted. Spoon into a pastry bag or a resealable plastic sandwich bag with the tip of a corner snipped. Trace the butterfly pattern with the chocolate on top of the parchment paper. Move the pattern around the pan, tracing as many butterflies as you’d like to make. When finished, place the chocolate butterflies in the freezer for at least an hour until chocolate has hardened.

When ready to serve, mix the confectioner’s sugar with the remaining cream until stiff. This will be your whipped cream topping. Uncover the bowl (that has the cake bombe in it). Invert onto a serving platter; remove and discard plastic wrap. Frost the cake bombe with the sweetened whipped cream.

Put prepared chocolate frosting in a microwave safe bowl and warm on high for about 15 seconds. Then, dip a knife into the frosting and drizzle chocolate over the frosted cake in a swirling pattern. Top with chocolate butterflies and add a berry on top for garnish. Don’t pull the butterflies out of the freezer too long before you add them to the cake as they softened quickly.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Apple Cake
Profile Photo by Beth Pierce in Desserts
This delectable Apple Cake has a slightly crunchy crust and a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Easy Rum Cake
Profile Photo by Beth Pierce in Desserts
A moist easy Rum Cake with a butter rum glaze that...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Texas Sheet Cake
Profile Photo by Beth Pierce in Desserts
Texas Sheet Cake is a quick and easy moist decadent chocolate...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 32 Level: Easy


Gooey Butter Cake
Profile Photo by Beth Pierce in Desserts
This family friendly Gooey Butter Cake has seven ingredients and takes...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy