Directions
1️⃣ Make the Cake:
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lining them with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until combined. Add the dry ingredients to the wet mixture and mix well. Finally, stir in the hot water or brewed coffee until the batter is smooth. Pour the batter evenly into the prepared cake pans and bake for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool completely in the pans before transferring them to a wire rack.
2️⃣ Prepare the Strawberry Filling:
In a medium saucepan, combine the chopped strawberries, 1/4 cup granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture becomes thickened and bubbly, usually around 5 to 7 minutes. Once thickened, remove from heat and allow it to cool completely before using.
3️⃣ Make the Strawberry Cream:
Using an electric mixer, beat the softened cream cheese in a medium bowl until smooth and creamy. Gradually add in the powdered sugar, vanilla extract, and strawberry puree or jam, mixing thoroughly until well combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the strawberry mixture until combined. Cover and chill the strawberry cream in the refrigerator until it firms up, about 30 minutes.
4️⃣ Assemble the Cake:
Take one cake layer and place it on a serving plate. Spread a generous layer of the strawberry filling over the first layer. Next, add a layer of the strawberry cream atop the filling. Carefully place the second cake layer on top, ensuring it’s centered. Finish by spreading the remaining strawberry cream over the top and along the sides of the cake for a smooth, elegant finish.
5️⃣ Make the Ganache:
In a small saucepan, heat the heavy cream over medium heat until it is hot but not boiling. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl. Stir until the chocolate chips have melted and the mixture is smooth. Let the ganache cool slightly to thicken before drizzling it over the assembled cake.
6️⃣ Chill and Serve:
Once the ganache is drizzled, refrigerate the cake for at least 2 hours before slicing and serving. This chilling step allows all the flavors to blend beautifully. Just before serving, you may choose to garnish the top of the cake with fresh strawberries and chocolate shavings for an extra touch of elegance.
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