INGREDIENTS
FOR THE CAKE
- 1 3/4 cup all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup hot coffee (or substitute hot water)
FILLING AND TOPPING
- 1 quart fresh strawberries
- 1 tsp granulated sugar
- 1 1/2 cups heavy cream
- 1/4 cup confectioner’s sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
INSTRUCTIONS
FOR THE CAKE
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Preheat oven to 350F. Butter and line two 8-inch round cake pans with parchment paper.
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In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
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In another bowl, whisk together the oil, buttermilk, vanilla extract, and eggs.
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Add the dry ingredients to the wet ingredients and whisk until well combined. Add the hot coffee to the batter and whisk just until everything is combined.
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Divide the batter between the two prepared baking pans, and bake for about 35 minutes. Note: if you’ve used 9 inch pans, check them at 25 minutes.
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Let the cakes cool for 15 minutes in the pans and then turn out onto a cooling rack to cool completely.
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Trim and slice the strawberries. Add the sugar and toss to combine. Set aside while the cake cools.
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Meanwhile whip the cream, confectioner’s sugar, cream of tartar, and vanilla to stiff peaks. Be careful not to over beat.
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Lay one of the cake layers on a plate and spread a layer of whipped cream over the top. Add some of the sliced strawberries. Note: I flip the cake layer over so it is flat side up.
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Top with the second layer and spread the remaining whipped cream thickly over the top.
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Top with the remaining sliced berries. At this point you can refrigerate the cake if you like, or serve immediately.
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