Strawberry Chocolate Cake

Late summer always has us hoarding as many strawberries as we can before fall steals their sweetness, so when we stumbled across Matchbox’s Kitchen recipe for Strawberry and Chocolate Cake, we had to try it. We followed the recipe for a Devil’s Food Cake from Martha Stewart that fits our personal tastes, but stuck with the original, delicious butter cream frosting and filling. Enjoy!

Coating the Pans and Creaming the ButterWhisking Milk into Cocoa

CAKE INGREDIENTS
  • 1 ½ c (3 sticks) unsalted butter, plus more for pans
  • ¾ c Dutch-process cocoa powder, plus more for pans
  • ½ c boiling water
  • 2 ¼ cups sugar
  • 1 tbsp pure vanilla extract
  • 4 large eggs, lightly beaten
  • 3 c sifted cake flour (not self-rising)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 c milk

 

CAKE DIRECTIONS

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

Divide batter evenly among the two prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top.

Cooling the Cakes

FILLING INGREDIENTS
  • 1 c strawberries, diced
  • 1 c whipped heavy cream
FILLING DIRECTIONS

Dice strawberries and let any excess liquid drain though a fine mesh sieve. Whip cream to stiff peaks, then gently fold in strawberries.

Buttercream Frosting

FROSTING INGREDIENTS
  • 8 large egg whites
  • 2 c sugar
  • 1 lb butter, cubed
  • 1 tbsp vanilla
  • 3-5 tbsp strawberry jam
  • pinch of salt
FROSTING DIRECTIONS

In a double boiler, gently heat egg whites and sugar to 140 F. Take off stove and transfer to stand mixer, then whisk until thick, glossy, and cool to the touch. Change to paddle attachment and slowly incorporate butter, with mixer on low. Finish off with salt, vanilla and strawberry jam.

Notes: Try to take out any lumps of strawberry jam or it might not incorporate well into your buttercream.

Crumb Coat Cake

GANACHE INGREDIENTS
  • 8 oz chocolate, chopped into small pieces
  • ¾ c heavy cream
GANACHE DIRECTIONS

Place chocolate into medium sized bowl. Heat cream just until boiling, then immediately pour over chocolate. Allow to stand for a few minutes, then gently stir until smooth. Transfer to a container with a spout and slowly pour over cake.

Chocolate Ganache on Cake

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