Chocolate Strawberry Cake

INGREDIENTS

For the Cake

1/2 cup sour cream
1 cup buttermilk
3 eggs large
1 1/2 cups strong hot coffee I use a moka pot so it's basically espresso
3/4 cup vegetable oil
1 tbsp vanilla extract
3 cups all-purpose flour
2 2/3 cups granulated sugar
1/2 cup cocoa powder
1 1/2 tsp baking powder
1 tbsp baking soda
1 tsp kosher salt

For the Filling

3/4 cup unsalted butter room temperature
1 lb confectioners' sugar
8 oz mascarpone room temperature
1 tbsp heavy cream plus more if needed
For the Ganache
1 cup heavy cream
1 cup semi-sweet chocolate
Strawberries!
4 cups strawberries hulled and sliced
16 strawberries with leaves removed approximately

INSTRUCTIONS

For the Cake

Butter and flour 3 nine inch cake pans. I highly recommend using cake strips for a more even bake.

Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.

Add the wet ingredients into a large bowl and whisk together.

Add the wet ingredients the dry ingredients. Whisk to combine then mix on level 2 for two minutes. 

Distribute batter evenly to the three pans and bake for about 35 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans half way through the bake.

Allow to cool for 10 minutes then invert onto wire racks to cool fully.

For the Filling

Cream the butter until it lightens and changes texture, at least 5 minutes. Beat in the confectioners' sugar and pour in a tablespoon of cream.

Add the mascarpone cheese and beat JUST until combined. If you over-beat the texture will loose it's silkiness.

For the Ganache

Scald the cream and pour over the semi-sweet chocolate chips. Cover and let sit for two minutes, then whisk until smooth.

Recipe Source: https://preppykitchen.com/chocolate-strawberry-cake/

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