Are you craving a moist, flavorful cake that's both elegant and surprisingly simple to make? Then look no further! This Strawberry and White Chocolate Cake recipe is your answer. It's a perfect blend of sweet strawberries and creamy white chocolate, creating a delicious dessert that's ideal for birthdays, special occasions, or simply a delightful treat for yourself. This recipe offers easy steps for homemade cooking, resulting in one of the best recipes you'll ever try. Get ready to impress your friends and family with this stunning and surprisingly quick dinner idea!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the White Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces white chocolate, finely chopped
Instructions:
Making the Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Slowly pour in the hot coffee while mixing on low speed. The batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Strawberry Filling:
- In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
- Bring to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to form a slurry.
- Add the cornstarch slurry to the simmering strawberries and stir until thickened.
- Remove from heat and let cool completely.
Making the White Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour over the chopped white chocolate.
- Let it sit for a few minutes, then whisk until smooth and creamy.
- Let the ganache cool slightly before using.
Assembling the Cake:
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand.
- Spread half of the strawberry filling evenly over the cake layer.
- Top with the second cake layer.
- Frost the entire cake with the white chocolate ganache.
- Decorate as desired with fresh strawberries, white chocolate shavings, or even a dusting of powdered sugar.
Tips and Variations:
- For a richer flavor, use dark cocoa powder instead of unsweetened cocoa powder.
- Feel free to use different types of berries in the filling, such as raspberries or blueberries.
- Add a tablespoon of liqueur, such as Grand Marnier or Chambord, to the strawberry filling for an extra kick.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients used and serving size. It's best to use a nutrition calculator for a precise analysis after inputting your specific ingredients and portion sizes. Generally expect this cake to be high in calories, sugar, and fat.
This Strawberry and White Chocolate Cake recipe is a guaranteed crowd-pleaser. The combination of sweet strawberries and rich white chocolate is simply irresistible, making it a perfect dessert for any occasion. Enjoy!