Six-Layer Dark Chocolate & Strawberry Buttercream Cake
"A deep, dark chocolate cake paired with a light, creamy strawberry buttercream...."
INGREDIENTS
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For the Cake
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1-1/2 cups (180 g) all-purpose flour
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1-1/3 cups (275 g) sugar
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1/2 cup (60 g) dark cocoa powder
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1-1/4 teaspoons (6 g) baking soda
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1-1/4 teaspoons (6 g) baking powder
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1 teaspoon (5 g) salt
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140 ml (5 liquid oz) buttermilk
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130 ml (4.5 liquid oz) espresso or strong, hot brewed coffee
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75 ml vegetable oil
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2 eggs, room temperature, lightly beaten
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1 tablespoon (15 ml) pure vanilla extract
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For the Strawberry Swiss Meringue Buttercream
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5 large, fresh egg whites (150 g)
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1-1/4 cups (250 g) sugar
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1-1/2 cups (3 sticks)(340 g) butter, cut into cubes and cool, but not cold
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2 teaspoons (10 ml) pure vanilla extract
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1/4 cup (59 ml)(or to taste) strawberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried strawberries, chopped
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pinch of salt
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few drops pink food colouring (optional)
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For the Glaze
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4 oz (115 g) high quality bittersweet chocolate, coarsely chopped or callets
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1/3 cup (76 g) unsalted butter, at room temperature and cut into cubes
Comments & Reviews
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