DARK CHOCOLATE CAKE WITH FRESH STRAWBERRY BUTTERCREAM

Hi there!

In the March 2015 issue of Better Homes and Gardens Magazine I found the perfect cake recipe and made it for my friend Cindy’s birthday party. The recipe was developed by a food and lifestyle blogger I admire named Beth Kirby of Local Milk. I used her recipe for Dark Chocolate Cake with Fresh Strawberry Buttercream and it was really delicious!

I told you all about Cindy’s birthday party, celebrated in an old log cabin. If you missed it click here to read all about it.

So by popular demand (from all the party guests) I am sharing the Beth Kirby/Better Homes & Gardens Recipe with you. I have made a couple of minor modifications to both the ingredients and the directions. So here ya go…

ENJOY!

DARK CHOCOLATE CAKE WITH FRESH STRAWBERRY BUTTERCREAM

 

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Prep time

1 hour 30 mins

Cook time

35 mins

Total time

2 hours 5 mins

 

This luscious chocolate cake is super moist and chocolaty with a hint of fresh strawberry flavor, and it's not too sweet.

Author: Adapted from a recipe by Beth Kirby, published in the March 2015 Better Homes and Gardens Magazine

Serves: 12 to 15

Ingredients

• FOR THE CAKE
• 1-1/2 Cups Boiling Water
• 3 Cups Granulated Sugar
• 2-1/4 Cups All-Purpose Flour
• 1 Cup Unsweetened "Dark" Cocoa Powder
• ½ Cup Unsweetened Cocoa Powder
• 2-1/4 Teaspoons Baking Soda
• 1-1/4 teaspoons Baking Powder
• 1-1/4 Teaspoon Salt
• 3 Large Eggs, Beaten, Room Temperature
• 1-1/2 Cups Buttermilk, Room Temperature
• ¾ Cup Canola Oil
• FOR THE FRESH STRAWBERRY BUTTERCREAM
• 8 Egg Whites, Room Temperature
• 1-1/2 Cups Granulated Sugar
• ½ Teaspoon Cream of Tartar
• ¼ Teaspoon Salt
• 6 Sticks Butter, Room Temperature, Cut Into 1 T. Size Cubes
• 1 Vanilla Bean
• 2 Teaspoons Vanilla Extract
• 1-1/2 Cups Fresh Strawberry Puree, Strained
• 6 Large Fresh Strawberries for Decoration
• Small Bunch of Fresh Mint Leaves For Decoration

Instructions

1. FOR THE CAKE
2. Preheat oven to 350 degrees F.
3. Generously grease two, 9 inch round cake pans, then line them with parchment paper.
4. Add the sugar, flour, 2 types of cocoa (sifted to remove lumps), baking soda, baking powder and salt to a very large bowl.
5. Whisk dry ingredients thoroughly to combine and set aside.
6. In another medium sized bowl thoroughly whisk together the eggs, buttermilk and oil.
7. Add the egg mixture to the dry ingredients and using a large rubber spatula, mix to thoroughly combine.
8. Add the boiling water and stir to combine. Do not overmix.
9. Divide the batter evenly between the 2 prepared cake pans.
10. Place in preheated oven and bake for 35 minutes or until a cake tester inserted in the center of the cake comes out clean.
11. Remove cakes from oven and cool for 5 minutes on a wire rack.
12. Using a metal spatula loosen the cakes from the pans and carefully invert onto a cooling rack.
13. Cool thoroughly, then carefully wrap each layer of cake separately in plastic wrap, place on a flat service in the refrigerator, and chill for at least 1 hour while you prepare the Fresh Strawberry Buttercream.
14. FOR THE BUTTERCREAM
15. Add water to the bottom of a large double boiler and attach a candy thermometer to the side of the pan.
16. Heat until the water begins to simmer.
17. Add the 8 egg whites to the top of the double boiler and quickly whisk until slightly foamy.
18. Add the sugar, cream of tartar and salt to the egg whites and using a handheld mixer, beat on low to combine.
19. Cook the mixture, stirring, until the sugar dissolves and the mixture reaches 160 degrees F. Be prepared for this to take about 15 minutes.
20. Once the temperature reaches the desired 160 degrees remove the top of the double boiler from the heat and beat on high until the mixture forms soft peaks.
21. Now, add the butter to the sugar mixture, 1 tablespoon at a time. Beat with each addition until each tablespoon of butter is incorporated.
22. Beat on high until all of the butter is added and the mixture becomes thick and smooth.
23. Split the vanilla bean in half down the middle and scrape the paste into the buttercream.
24. Add the vanilla extract and beat to combine.
25. To make the fresh strawberry puree, add fresh strawberries to a food processor or blender and process on high until strawberries are liquified.
26. Using the back of a large wooden spoon, press the strawberry puree through a fine sieve into a bowl below.
27. Do this until only the seeds and some fibrous pulp remains. Discard the pulp.
28. Beat 1-1/2 cups of strawberry puree into the buttercream.
29. Unwrap the chilled cake from the plastic wrap. Place one sheet of cake top down on desired serving plate.
30. Place ½ of the buttercream on top and spread evenly to the edge of the cake.
31. Place the second sheet of cake top down on top of the buttercream.
32. Mound the buttercream on top of the cake, piling it up slightly in the middle.
33. Decorate with fresh strawberries that have been cut in half.
34. Add fresh mint leaves for decoration.
35. Store covered in the refrigerator.

Notes

This buttercream does not have the consistency of a normal frosting. The large amount of butter it contains gives it a thick consistency. Therefore, don't expect to frost this cake as you would with other "frostings". This lends itself better to frosting only the top and middle (filling) of the cake, leaving the sides unfrosted. The contrast of the dark cake and light pink frosting is also very attractive.

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