Strawberry Chocolate Cake

fluffy, chocolatey, strawberry(y?) perfection

If a chocolate covered strawberry had a lobotomy

(the glazed strawberries are the blood, the chocolate ganache the tears, trust me the vision is there)

Ingredients:

For the cake:

• 2 cups cake flour

• 1 1/2 cups white sugar

• 1 tbsp baking powder

• 1 tsp salt

• 7 egg yolks, room temperature

• 7 egg whites, room temperature

• 1 cup blended strawberries

• 1/2 cup vegetable or canola oil

• 1 tbsp vanilla bean paste (or vanilla extract)

• 1/2 tsp cream of tartar

• 1 tsp pink food coloring (optional)

For the frosting:

• 1 cup unsalted butter, room temp

• 1.5 cups bittersweet chocolate, melted, room temperature

• 1/2 cup cocoa powder, sifted

• 2.5 cups powdered sugar, sifted

• 2 tsp vanilla bean paste, or extract

• 1/4 cup heavy whipping cream

• 1 cup sliced strawberries

Directions:

1. Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter.

2. In a medium bowl, sift together flour, sugar, baking powder, and salt.

3. In a small bowl, beat together egg yolks, blended strawberries, oil, food coloring, and vanilla until well combined.

4. Fold egg yolk mixture into flour mixture until just combined.

5. Whip egg whites and cream of tartar until stiff peaks form.

6. In four even increments, fold egg whites into the cake batter.

7. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly.

8. While cakes cool, prepare the frosting by creaming together the butter and chocolate. Beat in cocoa powder, powdered sugar, cream, and vanilla. Continue whipping until smooth and thick.

9. Fill each cake layer with frosting and strawberry slices, and decorate cake to taste. I used fresh strawberries, raspberry jam, freeze dried strawberries, and chocolate ganache.

10. Slice, serve, and enjoy!