This icing recipe is mine but I have to give credit for the cake to Ina Garten. I copied it a long time back from one of her books and forgot to write the name. Cake recipe goes as follows:
IngredientsAll-purpose flour 1 3/4 cups
Sugar 2 cups
Cocoa powder 3/4 cups
Baking soda 2 teaspoons
Baking powder 1 teaspoon
Salt 1 teaspoon
Buttermilk 1 cup
Vegetable oil 1/2 cup
Extra-large eggs 2
Vanilla extract 1 teaspoon
Hot coffee 1 cup
- Preheat your oven at 350. Butter and flour two 8 inch pans.
- Sift flour, sugar, cocoa, salt, BS and BP in a bowl.
- In a separate bowl, combine oil, eggs, buttermilk, coffee and vanilla.
- Using your mixer, in a slow stream, add your wet ingredients to dry ingredients. You will need to scrape down the sides of the bowl with a spatula during mixing.
- Pour it in your pans and bake for 35-40 mins. Test with a skewer.
- Cool for about half an hour in the pans and turn them over onto cooling rack.
Chocolate Hazelnut Frosting
IngredientsChocolate 300 grms (ur choicer of dark, semi sweet or milk)
Whipping cream 1/2 cup
Condensed milk 2 tbsp
Nutella 2 tbs
Butter 1/4 cup
Hazelnuts 1/4 cup toasted and chopped (optional)
- Melt chocolate in a double boiler.
- Add butter and nutella.
- Warm the cream and add to the chocolate. Add hazelnuts.
- Let sit for 10 mins on room temperature and the pour over the cake. You can also pipe this after letting it cool a bit but it tastes best on room temperature.
Assemble the cake
Strawberries 2 cup sliced
Whipped cream 1 1/2 cup
- Put one table spoon of icing on the cake plate/stand. Place one layer of the cake on it.
- Layer the whipped cream and spread strawberries.
- Place the second layer of the cake on top.
- Pour the chocolate hazelnut frosting and spread.
- Serve chilled or at room temperature.