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Servings

Prep Time

Cook Time

Ingredients

• 1 3/4 Cups all-purpose flour
• 3/4 Cups good quality cocoa powder
• 1 1/2 Cups of sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoons salt
• 2/3 Cups unsalted butter (softened)
• 1 1/2 Cups sour cream
• 1/4 Cups milk
• 3 eggs
• 11 teaspoon vanilla
• 9 ounces bittersweet chocolate
• 1 Cup of heavy cream
• 8 ounces good quality white chocolate
• 12 fresh strawberries with stems, washed and dried
• sliced almonds (optional)
• 6 italian almond cookies (optional)
• 3 waffle cookies (optional)
• red icing (optional)

Directions

1. Butter (or use baking spray) and flour a rose or other shaped bundt pan, tapping out excess flour. Set aside.

2. Sift together the dry ingredients

3. flour, cocoa powder, baking powder, baking soda, and salt in a bowl.  Beat butter in a large bowl with sugar until light and fluffy, about 3 to 4 minutes.

4. Slowly add eggs (one at a time) to the butter mixture, beating after each addition. Then, add sour cream, milk and vanilla and beat until well blended. Gradually add the dry ingredients while beating on a low speed until well combined.

5. Pour batter into the prepared bundt cake pan and tap out until batter on top is even. Put in a preheated 350F oven and bake for about 65 to 70 minutes or until a toothpick inserted comes out clean. 

6. Let sit 10 minutes, and carefully remove cake from pan by turning it upside down on top of a plate and tap the bottom of the pan. Let the cake cool on a wire rack.

7. To make the ganache, bring the cream just to the boiling point. Break chocolate into chunks and place in a medium bowl. Pour the hot cream into the chocolate while whisking until chocolate is melted.

8. Let ganache cool slightly, and carefully pour all over the cooled cake. Wipe away any chocolate drizzle on the edge of the plate. Place the cake in the fridge to allow the ganache to set.

9. To make chocolate-dipped strawberries, break or chop the white chocolate into pieces, and place in a glass microwaveable bowl. Melt the chocolate on medium high in the microwave at 30 second intervals and stirring and watching it carefully to prevent scorching. Working quickly, dip each strawberry into the melted chocolate and roll some in sliced almonds (optional). Place on a cookie sheet lined with parchment paper, and let cool. Repeat for the rest of the strawberries. Place the dipped strawberries in the fridge while making the rest of the decorations. 

10. For optional decorations

11. dip almond cookies (store bought) in any leftover ganache or white chocolate and sprinkle almonds on top. Reserve. Write "Happy" with red gel icing (store bought) on one waffle cookie (store bought), and write "B-Day" on the other cookies. Then write the birthday person's name on the other cookie.

12. To assemble the cake

13. Place the dipped strawberries around the chocolate mountain cake. Place the dipped cookies on the top of the chocolate mountain. Place the decorated waffle cookies on the sides of the cake.