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Red Velvet Strawberry Chocolate Cake

February 3rd, 2013

OMG… I just have to start this post by asking: Did anyone see that Budweiser Clydesdale commercial during the Superbowl? I cried my eyes out. Like tears everywhere, soaking wet. Pete was like “oh my God- what is wrong with you?” and then he slowly backed out of the room.

It probably doesn’t help that he walked into our kitchen at the time, which literally looks like a pink bomb went off. I have been working all weekend on the content for my Valentines Day Craft segment on New Day Northwest tomorrow morning (Monday the 4th—I will share all the crafts with you on Tuesday!). There are cookie bouquets, magic wands, feather boa’s, hundreds of ribbons, stickers, glitter, candy, color crayons and many other piles of arts and crafts that would all make him feel like his collar was tight. It’s not really his think. And it doesn’t help that I was sitting there with feathers in my hair, glitter smeared on my face, spray painted hands and crying about a fake horse/human relationship on TV. Yikes. I think I need some fresh air.

Lets talk about something else.

Like how I had to make this cake for you to officially launch the start of the uh “Valentines Day Season” which I guess will last for about the next week and a half. I know it’s a silly little Holiday, but it is also cute and sweet and totally inspirational as far as little crafty things and indulgent treats go.

Like this Red Velvet Strawberry Chocolate Cake. Which is like all things Valentines Day baked into a cake. Layers of soft, tender Red Velvet cake sandwich pale pink Vanilla Cream Cheese Buttercream Frosting and fresh sliced strawberries. Then the whole thing has a thick topping of glossy chocolate ganache and a fancy little crown of pink sugar pearls. Pretty great.

By the way, if you want step by step photo’s for the cake batter part, go here.

To make this cake, this is what you do:

For the cake:
Preheat the oven to 350 degrees. Prepare three 8” rounds with parchment paper and baking spray.

Sift together the cake flour with the salt and the cocoa. Set aside.
In the bowl of a standing mixer, beat the butter until soft and creamy. Add the sugar and continue beating until everything is well combined and fluffy.
Add the eggs one at a time and mix until each is well combined into the batter. Add the vanilla and mix well to combine, scraping down the sides if necessary.

In a separate bowl, whisk together the buttermilk and the food coloring, completely dissolving the dye into the buttermilk (otherwise it will sit on the bottom of the bowl).
You are going to alternately add the flour and the buttermilk to the butter mixture in three parts, beginning and ending with the flour. Keep mixing the entire time, and scrape down the sides of the bowl to make sure that all of the butter and flour are mixed into the red batter.

Now! In a small bowl add the tsp of vinegar, then add the heaping tsp of baking soda and mix it with a spoon to combine. It will fizz up, and you should immediately add it to the batter, folding it in with a spatula until well combined.
Immediately spoon the batter into the cake tins. Bake the cakes at 350 degrees for 20-25 minutes or until just cooked through. Pull the cakes out and let them cool completely before frosting.

For the frosting:
Beat all of the ingredients in a standing mixer until completely combined and light and fluffy.

To frost the cake:
For the 2 filling layers in between the cake layers, add frosting and then 1 1/2 cups of fresh strawberries for each.

completely frosted set it in the fridge to chill and start the ganache. Chop the chocolate finely, and bring the cream to a simmer. Pour the cream over the chocolate and whisk until smooth. Set aside.

Gently pour the ganache over the top of the cake so that it drips over the sides. With the cake even a little chilled, it should set up quickly. Immediately add the sprinkles if you are using them.

I recommend chilling before slicing.