Subj : BH&G 2882
To   : ALL
From : DAVE DRUM
Date : Tue Jun 01 2021 10:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Chocolate Cake w/Fresh Strawberry Buttercream
 Categories: Cakes, Desserts, Fruits, Chocolate, Dairy
      Yield: 16 Servings
 
  1 1/2 c  Water
      3 c  (567g) granulated sugar
  2 1/4 c  (281g) all-purpose flour
  1 1/2 c  Unsweetened cocoa powder
  2 1/4 ts Baking soda
  1 1/4 ts Kosher salt
  1 1/4 ts Baking powder
      3 lg Eggs; light beaten, room
           - temp
  1 1/2 c  Buttermilk; room temp
    3/4 c  Canola or olive oil

MMMMM----------------FRESH STRAWBERRY BUTTERCREAM---------------------
      8    Egg whites; room temp
  1 1/2 c  (300 grams) sugar
    1/2 ts Cream of tartar
    1/4 ts Salt
  1 1/2 lb Unsalted butter; in 1"
           - pieces, room temp
      1    Vanilla bean; split, beans
           - scraped
      2 ts Vanilla
  1 1/2 c  Fresh strawberries; halved
 
  MAKE FRESH STRAWBERRY BUTTERCREAM: In a very large
  heatproof bowl continually whisk egg whites, sugar, cream
  of tartar and salt over a pan of simmering water until
  sugar dissolves and mixture reaches 160ºF/70ºC.
  
  Remove. Beat with a hand mixer on high speed until stiff
  peaks form. Add butter, a small piece at a time, until
  mixture thickens and becomes smooth and spreadable (If it
  begins to curdle, continue to whisk and add another piece
  of butter until smooth.) Stir in vanilla bean seeds and
  vanilla.
  
  In a food processor or blender process or blend
  strawberries until smooth. Press through a fine mesh
  strainer (you should have 3/4 cup puree). Stir strained
  strawberry mixture into the frosting.
  
  MAKE THE CAKE: Set oven @ 350ºF/175ºC.
  
  Grease three 8" x 2" round cake pans. Line bottoms of pans
  with parchment paper. Grease the paper; set pans aside.
  Bring water to boiling.
  
  In a very large bowl whisk together the sugar, flour,
  cocoa, baking soda, baking powder and salt.
  
  In a large bowl whisk together the eggs, buttermilk, and
  oil. Add the egg mixture to the dry ingredients. Stir to
  just combine with a rubber spatula, scraping down the
  bottom of the bowl to make sure there's no dry bits
  (mixture will be thick). Pour in the boiling water and
  stir to just combine, scraping down bottom.
  
  Divide batter between prepared pans, filling pans about
  1/2 full (about 3 cups batter per pan). Bake for 30
  minutes or until a toothpick inserted near the center of
  each comes out clean.
  
  Cool in pans on a wire rack for 10 minutes. Remove from
  pans and cool completely. Before icing, wrap cooled cakes
  in plastic wrap and chill for 1 hour.
  
  Place a cake layer on serving platter. Frost layer with 2
  cups buttercream. Repeat with remaining cake layers and
  frosting.
  
  TO MAKE AHEAD: Prepare and frost cake as directed above.
  Loosely cover and chill in the refrigerator for up to 3
  days. Let stand at room temperature for 1 hour before
  serving to allow the frosting to soften. If you like,
  prepare cake layers. Wrap or place in freezer containers.
  Freeze for up 1 month. Thaw and frost as directed.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 07 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Avoid banana liqueur and peach schnapps.
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