Double Chocolate Cake w/Kahlua Whipped Cream & Strawberries

By peridot728

Ingredients

• For the Cake:
• For the Cake:
• For the Cake:
• 3 3 3 oz good quality semi-sweet chocolate, finely chopped (I love Guittard)
• 3 3 3 oz good quality semi-sweet chocolate, finely chopped (I love Guittard)
• 3 3 3 oz good quality semi-sweet chocolate, finely chopped (I love Guittard)
• 1-1/2 1-1/2 1-1/2 cups fresh, hot coffee (decaf is fine)
• 1-1/2 1-1/2 1-1/2 cups fresh, hot coffee (decaf is fine)
• 1-1/2 1-1/2 1-1/2 cups fresh, hot coffee (decaf is fine)
• 1-1/2 1-1/2 1-1/2 cups unsweetened cocoa powder
• 1-1/2 1-1/2 1-1/2 cups unsweetened cocoa powder
• 1-1/2 1-1/2 1-1/2 cups unsweetened cocoa powder
• 2-1/2 2-1/2 2-1/2 cups all purpose flour
• 2-1/2 2-1/2 2-1/2 cups all purpose flour
• 2-1/2 2-1/2 2-1/2 cups all purpose flour
• 3 3 3 cups white sugar
• 3 3 3 cups white sugar
• 3 3 3 cups white sugar
• 2 2 2 tsp baking soda
• 2 2 2 tsp baking soda
• 2 2 2 tsp baking soda
• 3/4 3/4 3/4 tsp baking powder
• 3/4 3/4 3/4 tsp baking powder
• 3/4 3/4 3/4 tsp baking powder
• 1-1/4 1-1/4 1-1/4 tsp salt
• 1-1/4 1-1/4 1-1/4 tsp salt
• 1-1/4 1-1/4 1-1/4 tsp salt
• 3 3 3 large eggs, room temp
• 3 3 3 large eggs, room temp
• 3 3 3 large eggs, room temp
• 3/4 3/4 3/4 cups vegetable oil
• 3/4 3/4 3/4 cups vegetable oil
• 3/4 3/4 3/4 cups vegetable oil
• 1 1 1 tsp vanilla extract
• 1 1 1 tsp vanilla extract
• 1 1 1 tsp vanilla extract
• 1-1/2 1-1/2 1 1/2 buttermilk (you can make your own by using 1 1/2 cups whole milk
• 1-1/2 1-1/2 1 1/2 buttermilk (you can make your own by using 1 1/2 cups whole milk
• 1-1/2 1-1/2 1 1/2 buttermilk (you can make your own by using 1 1/2 cups whole milk
• 1-1/2 15 1-1/2 T vinegar, and let that sit at room temp for at least 15
• 1-1/2 15 1-1/2 T vinegar, and let that sit at room temp for at least 15
• 1-1/2 15 1-1/2 T vinegar, and let that sit at room temp for at least 15
• to allowing it to curdle. Mix well before incorporating.)
• to allowing it to curdle. Mix well before incorporating.)
• to allowing it to curdle. Mix well before incorporating.)
• For Stabilized Whipped Cream Frosting:
• For Stabilized Whipped Cream Frosting:
• For Stabilized Whipped Cream Frosting:
• 16 16 16 tsp water
• 16 16 16 tsp water
• 16 16 16 tsp water
• 4 4 4 tsp Knox plain gelatin
• 4 4 4 tsp Knox plain gelatin
• 4 4 4 tsp Knox plain gelatin
• 4 4 4 cups very cold heavy whipping cream
• 4 4 4 cups very cold heavy whipping cream
• 4 4 4 cups very cold heavy whipping cream
• 4 4 4 tsp vanilla extract
• 4 4 4 tsp vanilla extract
• 4 4 4 tsp vanilla extract
• 8 8 8 TB powder sugar
• 8 8 8 TB powder sugar
• 8 8 8 TB powder sugar
• 2 2 2 T Kahlua (optional)
• 2 2 2 T Kahlua (optional)
• 2 2 2 T Kahlua (optional)
• Filling:
• Filling:
• Filling:
• 1/2 strawberries, chopped (about 1/2 cup, give or take)
• 1/2 strawberries, chopped (about 1/2 cup, give or take)
• 1/2 strawberries, chopped (about 1/2 cup, give or take)
• Sliced strawberries for garnish
• Sliced strawberries for garnish
• Sliced strawberries for garnish

Preparation

Step 1

For the cake (can be made 1 day ahead):

Preheat oven to 300F. Grease two 10×2 round cake pans. Line bottoms of pans with rounds of wax paper, and grease the paper.

Combine finely chopped chocolate with hot coffee, and stir occasionally until chocolate is completely melted. Set aside at room temp.

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

In a second large bowl, beat eggs until thickened and lemony yellow – about 3 min with standing mixer or 5 min with hand-held mixer. Gradually add in oil, buttermilk, vanilla, and melted chocolate mixture. Continue beating until well combined. Add flour mixture and beat on medium until just combined well.

Divide batter evenly between the cake pans. Bake in middle rack until toothpick comes out clean or almost-clean. About 60-70 minutes.

Cool cake completely in pans on racks. Can cool overnight at room temp, wrapped well. When cool, slowly run a thin knife around edges and invert layers. Carefully remove wax paper.

For the frosting:

In large mixing bowl, stir in heavy whipping cream, vanilla extract, powder sugar, and Kahlua. Put this bowl, along with beaters, in fridge to keep cold.
Mix Knox gelatin with water in a microwave safe bowl. Let sit for about 10 min, for gelatin to soak up the water. Microwave for about 15-20 seconds, to melt the gelatin. Stir well, and let cool to lukewarm.

Take out the bowl with whipped cream ingredients. Beat on medium until ribbons form (not to soft peaks yet.) Stop beating and quickly check that your gelatin mixture is still liquid and almost cool. If it has coagulated, reheat in microwave for 5 seconds. Resume beating whipped cream mixture, while slowly pouring in liquid gelatin into the mixture as it is beating. Beat to stiff peaks. Keep in fridge until ready to use.

Mix desired amount of chopped strawberries with about 3/4 cup of the whipped cream to make the filling.

Spread filling in between layers of chocolate cake. Frost cake with whipped cream. Garnish with strawberry slices and shaved chocolate, if desired. Cake keeps very well in fridge as long as it is covered.

Source: Chew Out Loud, inspired by Gourmet