April 05, 2022 1 min read
My favourite chocolate cake recipe teamed up with delicious silky smooth strawberry buttercream. A printable version of the recipe is available at the bottom of this page.
I split the chocolate cake mixture between 2 rectangle baking trays. Make sure you check that the tray is big enough to fit your template size.
Chill your cake after cooking before cutting out your chosen Easter template shape.
I slid my cutout onto a baking sheet to chill it again while I cut out the second layer.
Pipe your buttercream onto the first layer of cake and chill it for 15 minutes before adding the top layer and piping buttercream on this also. The strawberry puree in this recipe gives the buttercream a lovely creamy pink colour. I used a 13mm fine star nozzle to pipe.
I coloured a small amount of buttercream in pink and yellow to add some different colours and textures (using different icing nozzles) to the top layer of the cake.
For the toppers I used hollow easter eggs, mini speckled eggs, easter themed marshmallows and sprinkles. My daughters "helped" by putting the decorations on for me.
My favourite chocolate cake teamed but with a delicious strawberry buttercream.Author:
500 grams all purpose/plain flour
600 grams sugar
120 grams unsweetened cocoa
3 teaspoons baking soda
700 grams milk
200 grams melted butter
220 grams strawberries
7 large egg whites
400 grams caster sugar
500 grams butter (I prefer to use salted butter)
1 teaspoon vanilla extract (optional)
Preheat oven to 180°C. Grease 2 x rectangle baking trays or tins and line the bottoms with baking (parchment) paper.
Place all the cake ingredients into a food processor or bowl of electric mixer and mix until well combined. Pour into the 2 prepared cake pans.
Bake for 25-30 minutes or until the cakes have risen and spring back with gently touched.
Allow the cakes to cool completely before refrigerating in the cake tins. Ensure the cakes are very cold before attempting to cut them into shape.
Carefully remove your cakes from the pans. Using your cookie cake template (I used my Easter Bunny Face Stencil), place the template on top of the cake and carefully cut around the shape using a sharp, serrated knife. Place the cut shapes back into the fridge while you make the buttercream filling.
Wash and hull your strawberries and blend them to make a puree. Strain the mixture to remove the seeds if you wish. I prefer it strained for a smoother buttercream.
Combine the egg whites and sigar in a clean heatproof bowl. Place the bowl over a saucepan of simmering water. The bowl should fit snugly.
Constantly whisk the sugar and egg mixture with a whisk until the mixture reaches about 65°C. If you don't have a thermometer you can rub some mixture between your fingers and if the sugar has dissolved and the mixture is hot to touch, it's ready.
Remove the bowl from the heat and beat until white, fluffy and cool with an electric mixer. This step will take between 10 - 15 minutes usually. We are looking for stiff peaks.
When the bowl feels cool to the touch (you can chill it if you wish to make sure it's cool, you do not want the butter to melt). start adding the butter a piece at a time and beat well between each addition. Don't worry if the mixture looks split or soupy, just keep beating and it will eventually become smooth.
Add the strawberry puree and vanilla (if using) and beat until completely smooth. The mixture again might look lumpy after first adding the strawberries in but keep beating and it will come together.
Place one cake cutout on a board or platter and pipe the buttercream on top using your choice of nozzle. I've used a 13mm fine star nozzle. Chill for 15 minutes to firm up the buttercream.
Place the second layer of cake on the first layer and pipe buttercream on top. Chill for 10 minutes to firm the buttercream a little.
Top with your choice of toppings and serve or chill until your ready to serve.
If you have a Thermomix you can do the first step of the swiss meringue buttercream in it. Insert the butterfly bar along with the egg whites and sugar and cook for 8 minutes, 70°C, speed 3.5, MC off. To cool the swiss meringue in the Thermomix whip for 10 minutes, no temp, speed 3, MC off. The mixture should at least double in volume and have stiff peaks. I find that I need to pop it into the fridge to cool it down after the 10 minutes. You don't want the butter melting when you add it. At this stage I finish it in the stand mixer.
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