Chocolate & Strawberry Buttercream Cake

Plain chocolate cake does not relevant yet. We should add some variance towards nanny's traditional chocolate cake, right? :) Thanks to sweetapolita's blog for this scrumptious and ultimate cake.


Prep time 20 minute(s) Cook time 70 minute(s) Total time 90 minute(s) Yield 1 serving(s)

Tips

Never open the oven before 20 minutes, or you could disrupt the baking process. Always wait 20 minutes, and then, if you’re baking 3 cake layers at a time, rotate the pans and then continue baking.

Ingredients

For The Cake
1-1/2 cups (180 g) all-purpose flour
1-1/3 cups (275 g) sugar
1/2 cup (60 g) dark cocoa powder
1-1/4 teaspoons (6 g) baking soda
1-1/4 teaspoons (6 g) baking powder
1 teaspoon (5 g) salt
140 ml (5 liquid oz) buttermilk
130 ml (4.5 liquid oz) espresso or strong, hot brewed coffee
75 ml vegetable oil
2 eggs, room temperature, lightly beaten
1 tablespoon (15 ml) pure vanilla extract
For The Strawberry Swiss Meringue Buttercream
150 g 5 large, fresh egg whites
1-1/4 cups (250 g) sugar
1-1/2 cups (3 sticks)(340 g) butter, cut into cubes and cool, but not cold
2 teaspoons (10 ml) pure vanilla extract
1/4 cup (59 ml) strawberry puree

Instructions

For the Cake
1

Preheat oven to 350° F (180°C). Prepare three 6-inch round cake pans with butter, parchment paper rounds, and flour or cocoa powder. Tap out excess.

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2

In bowl of electric mixer, sift all dry ingredients.

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3

Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed.

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4

Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes out with a few crumbs, about 30 minutes total.

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5

Try not to over-bake.
Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

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For the Strawberry Swiss Meringue Buttercream
1

Place a handful of frozen strawberries in a food processor, and process until a smooth puree. Measure approximately 1/4 cup and set aside

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2

Add egg white & sugar,whisking constantly but gently,until temperature reaches 160°F,until the sugar has completely dissolved & the egg white is hot.

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3

With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch.

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4

Switch over to paddle attachment, with mixer on low speed, add butter cubes, one at a time, until incorporated.

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5

Mix the butter cubes until it has reached a silky smooth texture.
Add vanilla and salt, continuing to beat on low speed until well combined.

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6

Add strawberry puree to taste or the finely chopped strawberries, and blend until combined. Add small amount of pink food colouring, if desired.

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Assembly of the Six-Layer Dark Chocolate & Strawberry Buttercream Cake
1

Slice the 1st cake layer in half horizontally, using a large serrated knife and place cut side up on your cake board, pedestal, or plate.

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2

Using a small offset palette knife, spread approximately 1/2 cup of buttercream evenly on the top.

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3

Repeat this with remaining cake layers, until you come to the final layer, which you will place face-down on the top of the cake.

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4

Place cake on a turntable, if possible, and using a small offset palette knife for the top of the cake, & medium straight palette knife for the sides.

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5

Cover the cake in a thin layer of buttercream to seal in crumbs. Refrigerate for 30 minutes.

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6

Repeat the previous step and for best results, use bench scraper held at 90° against the side of the cake. Then, chill the cake.

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7

Bring to room temperature before serving, about 2+ hours. Never serve Swiss Meringue Buttercream until it is soft and room temperature.

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Recooks

Try recook this recipe and share with the owner and us

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