Chocolate-Covered Strawberry Cakes
INGREDIENTS
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9 oz butter, at room temperature
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7 oz (1 cup) granulated sugar
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7½ oz (1 cup packed) brown sugar
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3 eggs, at room temperature
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1 tbsp vanilla extract
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12 oz (1½ cup) buttermilk, at room temperature
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6 oz (3/4 cup) sour cream, at room temperature
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3 tbsp water OR brewed coffee, at room temperature
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11¾ oz (2? cups) all-purpose flour
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4½ oz (1½ cup) sifted unsweetened cocoa powder
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2¼ tsp baking soda
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¾ tsp salt
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9 egg whites
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14 oz (2 cups) granulated sugar
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1 lb unsalted butter, soft but still cool
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1 tbsp vanilla extract
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¼ tsp salt
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½ cup strawberry puree, strained of seeds (see Note below)
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Pink gel food coloring (I used Americolor Soft Pink)
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8 oz semi-sweet chocolate, finely chopped
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8 oz heavy cream
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2 cups fresh strawberries
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5 large, beautiful strawberries, preferably long-stem variety
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