Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons instant espresso powder
- 1/2 teaspoon salt
- 1/4 cup + 1 tablespoon canola oil
- 1 cup sugar
- 1 egg + 1 egg yolk
- 3/4 teaspoon vanilla extract
- 3/4 cup milk
- 1/2 cup warm water
- fresh Strawberry Buttercream Frosting
- Ingredients
- 1 . Place the egg whites and sugar in the bowl of an electric mixer. Gently whisk until combined.
- 2 . Fill a medium saucepan with a few inches of water and place over medium heat.
- 3 . Place the mixing bowl on top of the saucepan to create a double boiler.
- 4 . Whisking occasionally, heat the egg mixture until it registers between 150 to 160 degrees on a candy thermometer.
- 5 . Once hot, carefully return the mixing bowl to the electric mixer.
- 6 . Using the whisk attachment, whip the egg mixture on high until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature.
- 7 . Turn down the mixer to medium-low, and add in the butter, a few tablespoons at a time.
- 8 . Once the butter is incorporated, stop the mixer and swap the whisk for the paddle attachment.
- 9 . Add in the vanilla and beat until smooth.
- 10 . Adding in only a tablespoon or two at a time, beat in the strawberry puree (NOTE: forcing in that much liquid into the buttercream might be difficult and cause it to split. Work in small batches and keep beating until smooth).
- – 3 large egg whites
- – 1 cup granulated sugar
- – 1 1/2 cups unsalted butter, softened
- – 1 teaspoon vanilla extract
- – 4 to 6 tablespoons strawberry puree (recipe to follow)
- Strawberry Puree
- Ingredients
- – 6 to 8 medium strawberries
- – 2 tablespoons granulated sugar
- – pinch salt
- Blend in a food processor until fairly smooth. It is okay if some small chunks are still present.
- Strawberry Puree
- Ingredients
- – 6 to 8 medium strawberries
- – 2 tablespoons granulated sugar
- – pinch salt
- Blend in a food processor until fairly smooth. It is okay if some small chunks are still present.
- Chocolate Glaze
- Ingredients
- 2 ounces dark chocolate, chopped
- 1/4 cup heavy cream
- 2 tablespoons white corn syrup
- pinch salt
- 1 . Place the chocolate in a heat-safe bowl and set aside.
- 2 . Gently heat the cream and corn syrup until the cream begins to steam and barely come to a simmer.
- 3 . Pour the cream mixture over the chopped chocolate and whisk until smooth.
- 4 . Stir in pinch salt, if desired.
- 5 . Place chocolate glaze in the refrigerator for about 10 to 15 minutes before dripping over the finished cake.
Preparation
Step 1
1. Preheat over to 350 degrees. Grease and flour two 6-inch cake pans and set aside.
2. Sift together all of the dry ingredients (not the sugar) and set aside.
3. Place sugar and oil in the bowl of an electric mixer.
4. Mix with a paddle attachment until combined.
5. Add in the egg, egg yolk, and vanilla. Mix until combined.
6. In alternating batched (starting and ending with the dry), add in the dry and wet ingredients in about 3 batches. Mix until just combined.
8. Evenly distribute the batter into the prepared pans.
9. Bake about 223 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool on a wire rack for about 15 minutes before removing the cakes from their pans.
1. Place the egg whites and sugar in the bowl of an electric mixer. Gently whisk until combined.
2. Fill a medium saucepan with a few inches of water and place over medium heat.
3. Place the mixing bowl on top of the saucepan to create a double boiler.
4. Whisking occasionally, heat the egg mixture until it registers between 150 to 160 degrees on a candy thermometer.
5. Once hot, carefully return the mixing bowl to the electric mixer.
6. Using the whisk attachment, whip the egg mixture on high until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature.
7. Turn down the mixer to medium-low, and add in the butter, a few tablespoons at a time.
8. Once the butter is incorporated, stop the mixer and swap the whisk for the paddle attachment.
9. Add in the vanilla and beat until smooth.
10. Adding in only a tablespoon or two at a time, beat in the strawberry puree (NOTE: forcing in that much liquid into the buttercream might be difficult and cause it to split. Work in small batches and keep beating until smooth).