CHOCOLATE POOL RECIPES

Steps:

• Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.
• Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.
• Combine buttermilk, eggs and vanilla extract in a small bowl then mix well and set aside.
• Melt butter in a small saucepan then whisk in cocoa powder and water or black coffee until smooth. Stir and heat over medium-high heat until boiling. Remove from heat.
• Pour hot cocoa power mixture into bowl with flour mixture then stir to incorporate. Add buttermilk mixture then whisk all ingredients together for one minute.
• Pour batter into prepared pan then bake for 20 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.
• Combine milk, butter and salt in a small saucepan then heat until simmering. Remove from heat then stir in vanilla extract.
• Meanwhile, sift together powdered sugar and cocoa into a large mixing bowl (the sifting is optional but it prevents lumps). Pour hot milk/butter mixture into bowl with powdered sugar and cocoa powder then stir until smooth.
• Pour icing over warm cake. Let cake rest for a few hours before serving to ensure the icing sets up some before cutting the cake.
• Once the cake is cool, cover then store at room temperature.

Steps:

• Rinse the strawberries and pat them dry thoroughly. Line a baking sheet with parchment paper. Set aside.
• Place 3/4 cup of semisweet chocolate and 3/4 cup of white chocolate in two separate small microwave-safe bowls. Microwave each bowl in 30-second intervals, stirring in between each interval, until the chocolate is mostly melted, 90 seconds total. Add the remaining 1/4 cup semisweet and 1/4 cup white chocolate chips to their respective bowls; stir until smooth. (Microwave an additional 15 to 30 seconds, if needed).
• To dip the strawberries, stick a toothpick in the stem end of one berry, then dip it into the desired chocolate, swirling to coat. Transfer the dipped berries to the lined sheet tray. Repeat with the remaining berries. 
• Working quickly before the chocolate coating sets, sprinkle the berries with toppings such as sprinkles, chopped pistachios, toasted coconut, or freeze-dried strawberries, as you like. Refrigerate for 10 minutes to help the chocolate set, if needed. If desired, microwave the chocolate that remains in the bowls for 30 seconds, at 50% power, and drizzle over the coated berries.