I love how this cake turned out! I wasn’t expecting anything, but it turned out to be so good! Try this cake recipe now and prepare to fall in love! Have the most wonderful day, everyone, and I hope you are all well today. Enjoy!
1/2 cup canola oil
4 large Eggs
1 1/2 cups special dark chocolate cocoa powder
3 cups of sugar
1 cup buttermilk
1 tablespoon baking powder
1/2 cup sour cream
1 cup of warm water
1 tablespoon pure vanilla extract
3 cups flour
1/2 cup Kahlua
1/2 teaspoon espresso powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
Strawberry Buttercream Frosting ingredients:
5-7 tablespoons heavy whipping cream
6 cups powdered sugar
4 teaspoons vanilla extract
2 cups unsalted sweet cream butter, softened
Strawberries for topping:
Large ice cream scooper
1 large piping bag fitted with a star tip
Chocolate Ganache Ingredients:
1 large squeeze bottle
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply baking spray in three 9-inch cake pans.
Add the espresso, Kahlua, and warm water into a mixing bowl. Whisk until well blended.
Add sugar, flour, baking soda, cocoa powder, salt, and baking powder into the bowl of the standing mixer. Whisk until well blended.
Add the buttermilk, sour cream, eggs, espresso, vanilla extract, and oil gradually, then beat every addition until well blended.
Fill each prepared pan with the batter and spread it evenly.
Place them inside the preheated oven and bake for about 35 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow the cakes to cool at room temperature completely.
To Make the Frosting:
Add powdered sugar, butter, heavy whipped cream, vanilla, and strawberries into a mixing bowl. Beat until well blended.
Transfer 1 cup of the frosting into a piping bag.
To Assemble the Cake:
Put a layer of cake onto a cake board.
Add 4 to 6 scoops of frosting over the cake and spread it evenly.
Top the first cake with the second cake. Add frosting on top as well and spread it evenly.
To Make the Chocolate Ganache:
Place a small pot on the stove and turn the heat to medium.
Add the heavy whipping cream and allow it to become hot. Stir until smooth.
In an oven-safe bowl, add the chocolate chips.
Pour the heavy whipping cream on top of the chocolate chips.
Let it rest for about a minute, then whisk until well blended.
Transfer the ganache into a squeeze bottle.
Pipe the ganache on the sides of the cake.
Design the top of the cake with the frosting.
Top each dollop of frosting with strawberries.
Serve and enjoy!