Dark Chocolate Cake With Fresh Strawberry Buttercream
Introduction
Are you a chocolate lover looking for a new twist to your favorite dessert? Look no further than this dark chocolate cake with fresh strawberry buttercream. This decadent cake is the perfect combination of rich, chocolaty goodness and fruity delight. It's perfect for any occasion and is sure to impress your loved ones.Ingredients
For the Dark Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Fresh Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
For the Dark Chocolate Cake:
- Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in the hot water until combined. The batter will be thin, but that's okay.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
For the Fresh Strawberry Buttercream:
- In a large mixing bowl, beat the butter until creamy.
- Add in the powdered sugar, strawberry puree, vanilla extract, and salt. Beat on high speed for 2-3 minutes or until light and fluffy.
Assemble the Cake:
- Place one of the cakes on a serving plate or cake stand.
- Spread a layer of buttercream on top of the cake.
- Place the second cake on top of the buttercream layer.
- Spread the remaining buttercream on top and around the sides of the cake.
- Decorate with fresh strawberries or chocolate shavings if desired.
- Refrigerate the cake for at least 30 minutes before serving.
Tips
- Make sure all of your ingredients are at room temperature before starting.
- Use a whisk to sift your dry ingredients together to ensure they are well combined and free of lumps.
- Don't overmix the batter once you've added the hot water. Mix just until combined.
- Use a serrated knife to level your cake layers before assembling.
- Refrigerate the cake before serving to allow the buttercream to set.