YIELD: 12 SERVINGS
PREP TIME: 30 MINUTES | COOK TIME: 40 MINUTES | TOTAL TIME: 2 HOURS 40 MINUTES
This impressive Valentine's Day Cake with chocolate cake and strawberry buttercream looks like someleang from a gourmet bakery, but is totally doable at domestic! Step-by-step cake decorating video included!
Ingredients
For the cake:
Butter, for greasing
1 3/4 cups (7.9 ounces) all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 additional-large eggs, at room moodature
1 teaspoon pure vanilla additionalct
1 cup freshly brewed hot coffee
For the strawberry buttercream:
6 cups powdered sugar, swhetherted
16 ounces (4 sticks or 2 cups) unsalted butter, at room moodature
2/3 cup seedless strawberry preserves
1/2 teaspoon fine salt
2 teaspoons pure vanilla additionalct
Red gel food coloring, whether desired
[url]Chocolate Covered Strawberries∞../chocolate-covered-strawberries/[/url], for garnish
Directions
For the cake:
1. Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans.
2. Swhethert the flour, sugar, cocoa, baking soda, baking powder, into the bowl of an electric mixer fitted with a paddle attachment. Add in the salt and mix on low speed until combined. In a large measuring up or small bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the hot coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Don’t overmix, the mixture should be very lean.
3. Divide the batter among the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Chilly in the pans for 30 minutes, then carefully turn them out onto a cooling rack and cool totally. Freeze until dwhetherficultened.
For the buttercream:
1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mingle on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add in the strawberry preseves, salt, and vanilla and beat on medium for 1 minute. Add about 1/4 teaspoon gel food coloring, whether using, and beat until the buttercream is evenly colored. Add more coloring whether desired.
2. Put 1 cake layer, flat side up, on a flat surface or cake pedestal. Remove some of the buttercream to a pastry bag fitted with a plain open tip and pipe a large ring around the edge of the cake layer. With an offset spatula, evenly spread the frosting over the rest of the layer to make the filling. Put the moment cake layer on top, flat side up, and spread a very lean coating of frosting all over to make a crumb coating. When scraping absent excess frosting, be careful not to add the crumb frosting back in with the clean frosting. Freeze the cake until firm.
3. Remove from freezer and spread the remaining frosting evenly over the cake, scraping absent excess frosting and smooleang imperfections with the offset spatula. If desired, place more frosting in a piping bag fitted with an open star tip and pipe a decorating border along the cake. Top with chocolate covered strawberries before serving.
Recipe Notes
The chocolate cake is so incredibly moist that it may sink a small in the middle while baking. That's perfectly fine - you can still make a beautwhetherul cake by turning the layers flat-side up when assembling!
Valentine's Day: Simple Cake Decorating
Recipe by Tessa - Handle the Heat
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