Rich Chocolate Cake Layers with the Most Delicious Strawberry Buttercream, Chocolate Ganache, and Chocolate Dipped Strawberries.
Servings 12slices
Author Mandy Merriman - Baking with Blondie
Ingredients
Chocolate Cake Layers
3/4cupbuttermilkroom temperature
2/3cupsour creamroom temperature
3largeeggsroom temperature
1/3 cup vegetable oil
1TablespoonVanilla
1/4cupcocoa powder
1/2cupmini chocolate chips
15.25ozBoxDark Chocolate Cake MixI used Dark Chocolate Cake Mix from Duncan Hines for the best taste and texture
Strawberry Buttercream
1 1/2cupunsalted butterleft out at room temperature for 10 minutes
1 pinch salt
1Tablespoonvanilla
1-2teaspoonsstrawberry emulsion
1ozbag Freeze Dried Strawberries *pulsed to a fine powder
1/2cupheavy cream
7-8 cups powdered sugar
Chocolate Ganache Drips
2cupschocolate melts
1cupheavy cream
Extras
6-12whole chocolate dipped strawberries
Instructions
For the Chocolate Cake
Preheat the oven to 325 degrees convection bake and then prep two 8" cake pans with shortening + flour, cake/baking spray, or cake goop and set aside.
In a large bowl, hand-whisk together all the cake ingredients except for the cake mix. Sift in the cake mix, then gently stir to combine. Split the batter evenly between the two prepared cake pans. Bake for 20-24 minutes, then let cool completely. Wrap in plastic wrap and freeze for easier stacking.
For the Strawberry Buttercream
In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy, then scrape down the sides of the bowl. Add in the salt, vanilla, strawberry emulsion, strawberry powder, and heavy cream. Whip up to combine.
With the mixer speed on low, slowly add in the powdered sugar about 1/2 cup at a time. The buttercream will be thick. Add in a couple more tablespoons of heavy cream if needed. Turn the mixer to the highest speed and whip up in incorporate air for a lighter, more fluffy, buttercream.
For the Chocolate Ganache Drip
Heat the chocolate melts and heavy cream in the microwave for 30 seconds, stir. Repeat. Repeat again and stir until smooth. Don't overheat. Place into a drip bottle.
Assembly
On a cake turntable, stack and crumb coat the cake. Freeze for 5 minutes. Add buttercream to a piping bag with a Wilton 1M piping tip and set aside. With the remaining buttercream, frost the cake and freeze again for 5 minutes. Make and add on ganache drip, then freeze again for 5 minutes to set. Pipe on a shell border 2 times around the top outside rim of the cake. Place on the chocolate dipped strawberries. Enjoy!