Dark Chocolate Strawberry Cake

Ingredients

• 1 2/3 cup granulated sugar (333g)
• 2/3 tsp baking soda (4g)
• 1 tsp baking powder (4g)
• 1/2 tsp fine salt (3g)
• 3 large eggs, room temperature (168g)
• 2/3 cup unsalted butter, room temperature (150g)
• 2/3 cup hot water (160ml)
• 2/3 cup buttermilk, room temperature (160ml)
• 2/3 cup dark or Dutch-processed cocoa powder (55g)
• 2 cups all-purpose flour (250g)
• 2 cups unsalted butter, room temperature (452g; 1 lb box)
• 1/2 cup freeze dried strawberry powder (55g)
• 1/2 tsp fine salt (3g)
• 1 tsp vanilla extract or vanilla bean paste (4ml)
• 7 cups powdered sugar (907 grams; 2 lb bag)
• 2/3 cup heavy whipping cream, room temperature (160ml)
• 1 Tbsp freshly squeezed lemon juice; about 1/2 small lemon (12ml)
• 1 cup dark chocolate chips (175g)
• 1 cup heavy whipping cream, room temperature (240ml)
• 2 cups diced strawberries (filling)
• 1 1/4 cup strawberry preserves (filling)
• 8 small strawberries
• 1 package of freeze dried strawberries (optional)

Instructions

1. 1

   --- Dark Chocolate Cake Layers ---

2. 2

   Begin by preheating the oven to 350 F / 175 C. Line three 6-inch pans with parchment rounds, and spray with non-stick spray.

3. 3

   Add the sugar and butter into the bowl of a stand mixer and mix on medium-high for 2 minutes with a whisk attachment. The mixture should become light in color.

4. 4

   Mix in the eggs, one at a time. Then add baking soda, baking powder, and salt. Mix on high for another minute.

5. 5

   Next, add 1 cup of flour to the butter/egg mixture. Scrape the sides of the bowl with a spatula.

6. 6

   In a separate bowl, combine the hot water and buttermilk. Pour in the dark cocoa powder and whisk until no clumps remain.

7. 7

   Pour in the buttermilk/cocoa mixture and gently pulse the mixture to incorporate the liquid. If you don't, you can end up splattering the cocoa mixture all over your kitchen!

8. 8

   Mix in the 2nd cup of flour, at a low speed, and mix on low until the flour is incorporated.

9. 9

   Evenly divide the batter between the prepared pans.

10. 10

    Bake for 30-32 minutes or until a toothpick inserted in the center of the layers comes out with a few moist crumbs.

11. 11

    Let the layers cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.

12. 12

    Place the pans in the freezer for about 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

13. 13

    Use a serrated knife to level the tops of the layers.

14. 14

    If desired, cut each cake layer in half horizontally with a serrated knife, to create 6 thin cake layers.

15. 15

    --- Strawberry Buttercream Frosting ---

16. 16

    Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Mix in the freeze-dried strawberry powder, vanilla extract, salt, and vanilla on a low speed

17. 17

    Slowly add in the powdered sugar, 1 cup at a time. Add the heavy cream halfway through to make the frosting easier to mix.

18. 18

    Once the powdered sugar is fully incorporated, mix in the freshly squeezed lemon juice.

19. 19

    Beat on low until the ingredients are fully incorporated and the desired consistency is reached.

20. 20

    If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

21. 21

    Stir by hand with a rubber spatula for a couple minutes to get the frosting SUPER smooth, then cover with plastic wrap and set aside.

22. 22

    --- Chocolate Ganache: ---

23. 23

    Place the dark chocolate chips in a heatproof bowl and set aside.

24. 24

    Heat heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it's gently bubbling.

25. 25

    If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.

26. 26

    Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.

27. 27

    Stir until the cream and chocolate are fully combined and ganache is silky smooth.

28. 28

    Cover with plastic wrap and set aside.

29. 29

    --- Assembling This Dark Chocolate Strawberry Cake: ---

30. 30

    Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

31. 31

    Add an even layer of strawberry buttercream on top of your first cake layer.

32. 32

    Pipe a ring of strawberry buttercream on top of this and spread 1/3 cup of diced strawberries inside the ring. Drizzle about 1/4 cup of strawberry preserves, and 1-2 Tbsp of dark chocolate ganache over the strawberries.

33. 33

    Repeat with remaining cake layers.

34. 34

    Spread a thin coat of frosting around the cake, to fully cover the cake layers.

35. 35

    Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

36. 36

    Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.

37. 37

    Press freeze-dried strawberries around the base of the cake and chill it one more time until the frosting is firm to the touch (fridge: 30 minutes or freezer: 10 minutes)

38. 38

    Cover the small strawberries in chocolate ganache and place them around the top of the cake. Add drips around each strawberry with chocolate ganache using either a plastic bottle or spoon.

39. 39

    Then enjoy!