½cuppulverized or finely blended freeze dried strawberries
1teaspoonLorAnns's strawberry emulsion
Pinchof salt
Fresh strawberriesoptional
Instructions
For the chocolate cake
Preheat your oven to 325 F. With cooking spray, spray 3 8-inch pans or 4 6-inch pans, by spraying the bottom, lining them with parchment paper, and then spraying again. Set aside.
In a stand sized mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
In a small bowl, whisk the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. There should be no flour streaks. With a rubber spatula, scrape the bottom of the bowl to make sure the batter is evenly combined.
Divide the batter evenly between the pans (about 15 ounces in each 8 inch pans), and bake for 30-33 minutes. After they are done baking, let them cool for 15 minutes and then transfer them to a cooling rack and let them finishing cooling there.
After the cakes have come to room temperature, level the top of the cakes, if needed, and then wrap them in plastic wrap and freeze them in preparation for frosting the cake.
For the strawberry frosting
In a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
With the mixer on low speed, add the sifted powdered sugar and mix until combined. Add the finely blended freeze dried strawberries, strawberry emulsion, heavy cream and salt. Mix on medium-low speed until combined.
Turn the mixer to medium high speed and beat the frosting for about 3 to 4 minutes, until light and fluffy. Scrape down the bowl and beat for 1 more minute
Use a wooden spoon or rubber spatula to stir the frosting by hand to push out any air bubbles.
For the chocolate dipped strawberries
In a medium sized bowl, combine the coconut oil and melted chocolate and stir with a rubber spatula.
Dip the strawberries and place them on a sheet of parchment paper. Let them harden before putting them on the cake.
Assembly
Spread a small amount of frosting on a cake board to help “glue" the cake in place.
Place the first cake layer, bottom-side down, in the center of the cake board. Using an offset spatula, spread about ½ to ⅔ cup frosting evenly across the cake layer. If using fresh strawberries, layer ½ cup fresh strawberries on the frosting and gently push them into the frosting.
Place the second cake layer on top of the strawberry frosting layer and repeat step 2.
Place the final cake layer, bottom-side up, on top of the second strawberry frosting layer and apply a thin coat of the strawberry buttercream around the cake. This is a crumb coat. This helps “set” the crumbs onto the cake
Freeze the cake for 10 minutes to set the crumb coat.
Continue to frost the cake with the rest of the strawberry buttercream and garnish with the chocolate dipped strawberries.