Chocolate Covered Strawberry Cake Recipe
INGREDIENTS
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1 1/2 cups (340g) strawberry puree — I used frozen strawberries that were slightly sweetened, you could also use fresh
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3 cups (300g) cake flour **If you do not have cake flour see note below.
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1 Tablespoon plus 1 teaspoon (14g) baking powder
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1 teaspoon (6g) salt
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1 stick (113g) unsalted butter
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1 3/4 cup (350g) sugar
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4 large eggs
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1 1/4 cup (50g) vegetable oil
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1 teaspoon (4g) vanilla
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2 teaspoons (8g) strawberry extract
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3 to 4 drops (or more) AmeriColor Deep Pink or pink coloring of your choice (optional but will give you a prettier pink cake)
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*If using all purpose flour (plain in UK) you can use the following substitution: each cup of flour in the recipe, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch. For this recipe measure out 3 cups all purpose flour, remove 6 Ta
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6 oz (171g) Chocolate (Semi-sweet or Dark) We used Ghirardelli
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6 oz (171g) Heavy Cream
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4 oz (112g) melted chocolate
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10 to 12 large strawberries, sliced and pureed in blender or food processor
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2 sticks (226g) unsalted butter, slightly softened
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6 cups (690g) powdered sugar
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1/2 teaspoon (3g) salt (optional) this will cut the sweetness (popcorn salt will dissolve more quickly)
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1/4 cup plus 1 Tablespoon pureed strawberries, add more to reach your desired spreading consistency
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1 teaspoon (4g) strawberry extract (optional) use if the buttercream needs more strawberry flavor
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12 strawberries for filling as well as for dipping into chocolate as decoration.
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