Great Eats with Petes

It’s almost Valentine’s Day and I have be racking my brain to figure out the perfect dessert recipe to share with all of you. I finally remembered I made this cake and buttercream many moons ago and never posted it. I made this originally back in May. That was pre new Digital Rebel, macro lens, flash, alien bee and Wilton Cake Decorating Classes. If my Wilton Instructor saw this cake I think she would faint. I promise I have gotten much better at icing a cake and decorating a cake. I think part of the reason why I didn’t share this with you all sooner was because I did an awful job of icing this cake. The icing was too soft and that is because the butter was not a room temperature so make sure yours is. Other than that the cake tasted great. One can’t go wrong with chocolate and strawberries for Valentine’s Day. Enjoy!

For the Chocolate Cake

1 stick butter, softened (plus more for greasing)

2 cups all purpose flour, plus more for dusting

4 oz chocolate

2 eggs

1 teaspoons vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups milk

1/2 cup brewed hot coffee

For the Strawberry Buttercream

1 stick butter at room temperature

1/2 pint strawberries (1 cup pureed)

1 pound confectioners sugar

If you want to frost the whole cake you will need to double this recipe

Preheat oven to 350 degrees F.

Butter 2 8 inch cake pans with butter. Cut two rounds of parchment paper and place in pans. Butter the parchment paper and sides of cake pan. Dust with flour and set aside.

Melt chocolate over a double boiler or in the microwave. Over a large bowl sift flour, baking soda, baking powder and salt.

In a stand mixer cream together the butter and sugar until it becomes pale yellow. Add in the eggs and mix to combine. Then add in the vanilla and chocolate, mix to combine.

Next add in the flour and milk alternating between the two. Remember to scrap down the sides. Finally add in the coffee. Mix to combine.

Pour half the batter into one prepared pan and the other half of the batter into the second pan. Bake for about 30 minutes or until the cake is cooked through. Remove from oven and allow to cool on cooling racks. Remove the parchment paper from the bottom of the cakes.

While the cakes are cooling make the buttercream. Remove the stems from the strawberries and cut in half. In a food processor puree the strawberries together.

In a stand mixed mixer together the butter and the powdered sugar. Once combined and fluffy add in strawberry puree. If it is too loose add in more confectioners sugar.

To ice the cake place one the cakes on a decorating turntable or plate lined with parchment paper squares (only on the edges so they can be removed when done). Since I started Wilton classes I now know that you should cut your cakes so they are flat. On the top of that cake place some buttercream as a filling for your cake. Top with the second layer. Now ice the cake with remaining buttercream. Remove the parchment paper and your cake will be all ready!

Cut and Enjoy!