Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 10 people
Course : Dessert
The most tender chocolate cake imaginable with fresh strawberries and a light vanilla mascarpone buttercream.
INGREDIENTS
For the Cake
- 1/2cupsour cream
- 1cupbuttermilk
- 3eggslarge
- 1 1/2cupsstrong hot coffeeI use a moka pot so it's basically espresso
- 3/4cupvegetable oil
- 1tbspvanilla extract
- 3cupsall-purpose flour
- 2 2/3cupsgranulated sugar
- 1/2cupcocoa powder
- 1 1/2tspbaking powder
- 1tbspbaking soda
- 1tspkosher salt
For the Filling
- 3/4cupunsalted butterroom temperature
- 1lbconfectioners' sugar
- 8ozmascarponeroom temperature
- 1tbspheavy creamplus more if needed
For the Ganache
- 1cupheavy cream
- 1cupsemi-sweet chocolate
- Strawberries!
- 4cupsstrawberries hulled and sliced
- 16strawberries with leaves removedapproximately
INSTRUCTIONS
For the Cake
- Butter and flour 3 nine inch cake pans. I highly recommend using cake strips for a more even bake.
- Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the wet ingredients into a large bowl and whisk together.
- Add the wet ingredients the dry ingredients. Whisk to combine then mix on level 2 for two minutes.
- Distribute batter evenly to the three pans and bake for about 35 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans half way through the bake.
- Allow to cool for 10 minutes then invert onto wire racks to cool fully.
For the Filling
- Cream the butter until it lightens and changes texture, at least 5 minutes. Beat in the confectioners' sugar and pour in a tablespoon of cream. Add the mascarpone cheese and beat JUST until combined. If you over-beat the texture will loose it's silkiness.
For the Ganache
- Scald the cream and pour over the semi-sweet chocolate chips. Cover and let sit for two minutes, then whisk until smooth.
source:https://preppykitchen.com