Hearts. Flowers. Chocolates. Roses.
Those four things are the typical forms of expressions of love when it comes to Valentine’s Day. As a child, I loved going to school and giving/receiving Valentine’s from all of my friends. This holiday is a novelty in my eyes, and just that. There is no real reasoning for me to be in love with VDay as I am with Christmas or Easter. If you show love to your loved ones on a daily, you’ve already aced the concept of this day. I will say as a woman, it is so nice to be thought of and have an extra sprinkle of love shown to us on February 14th. Bring on the red roses or lavender if you really want to steal a piece of my heart. #purpleloversunite
Anyways, this cake was a labor of love for me. I actually made it for a few of my girlfriends for our annual holiday gathering. They not only LOVED it, they demolished it! Nothing but pure joy arose from watching my girls fall in love with the decadence of this double chocolate cake. I tried thinking of a name for it but it went something along the lines of Double Chocolate Pirouette Cookie Chocolate Covered Strawberry Cake. If you have any suggestions let me know!
2 cans of Vanilla Pirouette Cookies
1 package of fresh strawberries (washed and drained)
1 cup of white chocolate chips melted (see melting instructions)
2 cups of milk chocolate chips (see melting instructions)
1 box of fudge or dark chocolate cake mix (yup i had to cheat with this recipe)
2 jars of milk chocolate cake icing (i cheated again b/c i needed t improvise)
1 piece of ribbon 12-14″ to fit around a 9″ cake
2tbsp of Crisco vegetable shortening
- add the chocolates to their own microwaveable bowls by type
- add 1 -2 tsp of the vegetable shortening to each bowl of chocolates
- put the bowl in the microwave for 30 sec intervals, stir and return to the microwave until the chocolate has been fully melted and is smooth in consistency
- line a cookie sheet with parchment paper
- holding them by the stems, dip each strawberry into the milk chocolate and gently shake to remove the excess while holding it over a bowl
- place the strawberry on the parchment paper & do this until all berries have been coated in chocolate
- if the chocolate doesn’t harden right away, put the cookie sheet in the freezer for a few minutes until it has hardended
- once hardened, dip a fork into the white chocolate and drizzle the melted white chocolate onto the strawberries to create a “drizzle” type of design like shown in my photo
- Bake the cake according to the package directions an be sure to make them in (2) 9″ pans
- let the cakes cool & then remove them from their pans
- ice the cakes layer by layer and stack them on top of each other
- ice the outside of the cake and don’t worry about it being “perfect” the cookies and strawberries will cover those imperfections
- Take 1 of the vanilla pirouette cookies and hold it up to the cake to see where you would like to cut it
- Use a sharp knife to make sure the cookies are as even as possible
- Dip one end and side of the cookie into the remaining icing and adhere it to the cake from the bottom to the top
- Once you have all of the cookies in place begin to carefully place the strawberries on top so it resembles a basket of sorts
- Use remaining strawberries to place around the end of the cookies or just eat them all if you want too. i won’t judge you 😉
- Finally.. loosely and gently tie the ribbon around the cookies into a bow (for presentation only)
This cake is SO DAMN GOOD – I could probably eat a whole one by myself but i wouldn’t do that (or would i lol). If you make this for yourself or a loved one you nor they will be disappointed!!!!
Happy Valentine’s Day! If you’re engaged or married enjoy it, and if you’re single like me be kind to yourself..2/14 is not the end all be all when it comes to days of love.
With a full fork,
*be sure to follow me on Facebook & Instagram @adharirenee