MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dark Chocolate Cake w/Fresh Strawberry Buttercream
Categories: Cakes, Desserts, Fruits, Chocolate, Dairy
Yield: 16 Servings

1 1/2 c Water
3 c (567g) granulated sugar
2 1/4 c (281g) all-purpose flour
1 1/2 c Unsweetened cocoa powder
2 1/4 ts Baking soda
1 1/4 ts Kosher salt
1 1/4 ts Baking powder
3 lg Eggs; light beaten, room
- temp
1 1/2 c Buttermilk; room temp
3/4 c Canola or olive oil

MMMMM----------------FRESH STRAWBERRY BUTTERCREAM---------------------
8 Egg whites; room temp
1 1/2 c (300 grams) sugar
1/2 ts Cream of tartar
1/4 ts Salt
1 1/2 lb Unsalted butter; in 1"
- pieces, room temp
1 Vanilla bean; split, beans
- scraped
2 ts Vanilla
1 1/2 c Fresh strawberries; halved

MAKE FRESH STRAWBERRY BUTTERCREAM: In a very large
heatproof bowl continually whisk egg whites, sugar, cream
of tartar and salt over a pan of simmering water until
sugar dissolves and mixture reaches 160ºF/70ºC.

Remove. Beat with a hand mixer on high speed until stiff
peaks form. Add butter, a small piece at a time, until
mixture thickens and becomes smooth and spreadable (If it
begins to curdle, continue to whisk and add another piece
of butter until smooth.) Stir in vanilla bean seeds and
vanilla.

In a food processor or blender process or blend
strawberries until smooth. Press through a fine mesh
strainer (you should have 3/4 cup puree). Stir strained
strawberry mixture into the frosting.

MAKE THE CAKE: Set oven @ 350ºF/175ºC.

Grease three 8" x 2" round cake pans. Line bottoms of pans
with parchment paper. Grease the paper; set pans aside.
Bring water to boiling.

In a very large bowl whisk together the sugar, flour,
cocoa, baking soda, baking powder and salt.

In a large bowl whisk together the eggs, buttermilk, and
oil. Add the egg mixture to the dry ingredients. Stir to
just combine with a rubber spatula, scraping down the
bottom of the bowl to make sure there's no dry bits
(mixture will be thick). Pour in the boiling water and
stir to just combine, scraping down bottom.

Divide batter between prepared pans, filling pans about
1/2 full (about 3 cups batter per pan). Bake for 30
minutes or until a toothpick inserted near the center of
each comes out clean.

Cool in pans on a wire rack for 10 minutes. Remove from
pans and cool completely. Before icing, wrap cooled cakes
in plastic wrap and chill for 1 hour.

Place a cake layer on serving platter. Frost layer with 2
cups buttercream. Repeat with remaining cake layers and
frosting.

TO MAKE AHEAD: Prepare and frost cake as directed above.
Loosely cover and chill in the refrigerator for up to 3
days. Let stand at room temperature for 1 hour before
serving to allow the frosting to soften. If you like,
prepare cake layers. Wrap or place in freezer containers.
Freeze for up 1 month. Thaw and frost as directed.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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... Avoid banana liqueur and peach schnapps.
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