Monday, January 30, 2017

Dark Chocolate Cake | Strawberry Buttercream Frosting

Dark Chocolate Cake with Fresh Strawberry Buttercream

Cake

1-1/2 cup sugar
1-1/2 cups water
3 cups sugar, granulated
2-1/2 cups flour, all-purpose
1-1/2 tsp kosher salt
2-1/4 cup baking soda
1-1/2 tsp baking powder
3/4 cup of olive or canola oil
3 large eggs, room temperature
1-1/2 cups buttermilk, room temperature
1-1/2 cup cocoa powder, unsweetened
  1.  Preheat oven to 350
  2. Grease three 8 x 8 round cake pans.
  3. Line the bottom of these cake pans with parchment paper. Grease and set aside.
  4. Bring the water to a boil.
  5. In a large bowl, whisk together the sugar, flour, baking soda, baking powder, salt and cocoa. Set aside.
  6. In a separate bowl, combine the eggs, oil and buttermilk. Mix well and add to the dry ingredients in step five.
  7. Add the boiling water to the above mixture.
  8. Equally divide the batter equally between the three pans.
  9. Bake for 30 minutes or until it is done. (A toothpick comes out clean)
  10. Allow the cake to cool in their pans on a wire rack. 
  11. When cool, remove from pans, wrap in plastic wrap. Allow to cool in refrigerator for about an hour before frosting.
  12. Frost cake. Use about 2 cups of the buttercream between layers.
Frosting

1/4 tsp salt
1-1/2 cup water
2 tsp vanilla extract
1/2 tsp cream of tartar
1-1/2 cups of strawberry halves
Vanilla bean seeds, from one pod
8 egg whites, at room temperature
6 sticks of butter, at room temperature
  1. Puree strawberries and strain through a sieve. Set aside.
  2. Over a pan of simmering water, whisk together the egg whites, sugar, cream of tartar and salt. Continue to whisk until the sugar is dissolved and the mixture has come to a temperature of 160◦
  3. Remove from above the simmering water and beat the egg whites with a mixer at a high speed until stiff peaks have formed.
  4. Add the butter, 1 tbs at a time until the mixture is smooth and thickened.
  5. Stir in vanilla beans and vanilla extract.
  6. Stir in strawberry.
Recipe and photo are the compliments of Better Homes & Gardens. The recipes was on page 160 of the BH&G magazine, March 2015 issue.and it was also on their website.



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