dark chocolate cake with fresh strawberry buttercream

By á-7976

Ingredients

• 1 1/2 cups water
• 3 cups sugar(567 gr)
• 2 1/4 cups flour(281 gr)
• 1 1/2 cups unsweetened cocoa powder
• 2 1/4 tsp baking soda
• 1 1/4 tsp kosher salt
• 1 1/4 tsp baking powder
• 3 lg eggs, room temp
• 1 1/2 cups buttermilk, room temp
• 3/4 cup canola oil
• FRESH STRAWBERRY BUTTERCREAM;
• 8 egg whites, room temp
• 1 1/2 cups sugar
• 1/2 tsp cream of tarter
• 1/4 tsp salt
• 6 sticks butter,room temp
• beans from 1 vanilla bean
• 2 tsp vanilla extract
• 1 1/2 cups pureed and strained strawberries

Preparation

Step 1

preheat oven to 350. grease 3 8x2 inch round cake pans. line bottoms of pans with parchment. grease; set aside. bring water to boiling.
in a very lg bowl whisk together sugar, flour, cocoa, baking soda, salt, and baking powder. in a lg bowl whisk together eggs, buttermilk, and oil. add egg mixture to dry ingredients. using a rubber spatula, stir to combine, scraping down to bottom of bowl to thoroughly combine. add boiling water; stir just until combined.
divide batter between prepared pans, filling each with 3 cups batter. bake about 30 min or until pick comes out clean. cool in pans on rack 10 min. remove from pans, cool. wrap in plastic wrap, chill 1 hour. frost between layers and top with strawberry buttercram.

FRESH STRAWBERRY BUTTERCREAM;
in a very lg heatproof bowl set over a pan of simmering water whisk together egg whites, sugar, cream of tarter and salt until sugar dissolves and mixture is 160. remove. beat with a mixer on high until stiff peaks form. add butter 1 tbl at a time, until mixture thickens and becomes smooth. (if it begins to curdle, continue to beat, adding another piece of butter until smooth) stir in vanilla beans and vanilla. stir in strawberries.