Two layered Chocolate Cake with Strawberry Frosting
A delicious two layer chocolate cake with strawberry frosting and white chocolate drip.
We realized that the inside of the cake was not pictured so we could make it whatever flavour we wanted (especially if we were going to eat it). I LOVE chocolate so I decided to go with a chocolate cake as the main cake, with strawberry frosting. To make the chocolate cake, we split our batter into two 9 inch round chocolate cake pans (9inch by 2 inch).
Chocolate Cake Recipe
- 240g (1 cup) a double shot of espresso diluted with hot water until it fills one cup
- 60g (6 Tbsp) dark chocolate (chopped)
- 388g (1 3/4 cup) sugar
- 236g (1 1/2 cup) cake flour
- 180g (1 cup) dutch processed cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 120g (1/2 cup) olive oil
- 240g (1 cup) buttermilk
- 1 tsp vanilla extract
Directions for Chocolate Cake
- Preheat oven to 325F (160C). Line the bottom of both cake pans with parchment paper (cut out approximately 9inch circles so they fit exactly) and butter the sides of the pan.
- Pull a double shot of espresso and dilute with hot water until you get 1 cup. In a large bowl pour the hot coffee over the dark chocolate. Wait one minute and then start to whisk the chocolate so that it has melts completely.
- In another bowl, mix together sugar, cake flour, cocoa powder, baking soda, baking powder and salt.
- In the bowl of a stand-up mixer whisk together the egg, olive oil, buttermilk and vanilla together.
- While the mixer is still mixing at medium speed, slowly add the chocolate coffee mixture.
- Slowly add in all the dry ingredients to the wet mixture. Mix until the batter just comes together. The batter may appear lumpy but try not to over mix.
- Split the batter into the two cake pans. Bake both pans for approximately 40 minutes. Check that the cakes are done by inserting a toothpick into the middle of the cake. When it comes out clean the cakes are done.
- Allow the cakes to cool completely.
- After they have cooled for an hour, run a knife around the edge of each pan. Then gently flip each cake out. Set the cakes aside to cool completely.
- 188g (1 1/4 cup) white chocolate
- 150g (2/3 cup) whipping cream
- 2 Tbsp water
- 84g (1/3 cup) sugar
- 1 Tbsp white corn syrup
- 188g (3/4 cup) unsalted room temperature butter
- 2.5 Tbsp ground freeze dried strawberries
- Place a larger bowl on top of a pot of boiling water. Put the white chocolate in the bowl. Stir occasionally as it melt.
- Meanwhile in a smaller pot, combine sugar, water and corn syrup. Bring to a boil.
- Stir the hot corn syrup sugar mixture into the melted white chocolate.
- Stir in the freeze dried strawberries into the white chocolate. Stir several times until well mixed.
- Transfer the mixture into the bowl of the stand up mixer. Let cool for at least 1 hour.
- With the paddle attachment, turn the mixer on low. Slowly add the butter in small chunks.
- Whisk until the strawberry frosting is light and airy.
- Take parchment paper off the cakes.
- Place one of the chocolate cakes on a plate, flat bottom down.
- Flip the other chocolate cake on top of the first cake, so that its flat bottom is facing up. This allows you to have a very flat top of a cake.
- Shave and slice between the two cakes so that the middle is even and the top of the cake is level.
- Remove the top half and spread about 1 cup of the buttercream in the middle.
- Put the top half of the cake back on. You should now have a cake with a buttercream layer in the middle.
- Do the crumb coat by spreading about 1.5 to 2 cups of frosting around the top and sides of the cake. Make sure to make it as even as possible. At this point it's ok for crumbs to be visible.
- Put the cake into the freezer (or in our case, outside in a large covered tub since it was -30 degrees Celsius). Wait about two hours (or about 1 hour outside).
- Take the cake out of the freezer and cover with remaining frosting so that no crumbs are visible.
- Place back into freezer for at least another two hours (can be multiple days if you cover with food wrap to prevent freezer burn).
- 70g (1/2 cup) white chocolate
- 95g (1/4 cup) whipping cream
- 1 tablespoon of water
- 30g (1 1/2 tablespoons) white corn syrup
- 1/8 of teaspoon of red powdered color food dye
- Melt white chocolate in large bowl over boiling water.
- In a separate small pot, heat whipping cream, water, and corn syrup until near boiling.
- Slowly pour the hot cream over the white chocolate while mixing with a spatula.
- Keep stirring with a spatula until smooth.
- Add the red food dye in parts so that the colour is even.
- Take out a large baking pan and put a cookie cooling rack on top of the pan. This is to catch any drippings.
- Take the cake out of the freezer and place it on the cookie cooling rack.
- Transfer the chocolate mixture into a large measuring cup so that it is easier to pour.
- Slowly add more melted chocolate so that it starts to drip over the edges of the cake.