Strawberry chocolate devil’s food cake
I consider myself to be a positive person… No matter how hard life can sometimes be, I always try and see the bright side of things… It’s been a trying year in that respect with first Tom’s grandma passing and then his mum, just a few months later. Slowly but surely however, we picked up the pieces and moved on.. And just when you think life is looking pretty good again, something else happens. Something that is not major earth shaking, but it still worrying. And I can’t even tell you exactly what the issue is, since you never know who might be reading this, but the way it is looking now; Tom will be out of a job (again) by the end of this year. And that’s shitty to say the least.
It means that a lot of things are uncertain again. The economic situation seemed to have recovered a little bit but predictions are it is gonna get worst before it’s gonna get better. So all in all… not a good time to be out of work. Especially when it is not really something you could have done anything about. For now he still has a job but three months is not a long time to find a new one, considering the current crisis. He’s brilliant in what he does, so let’s all keep our fingers crossed and hope that it will all work out!
Thankfully -whatever else is wrong in our lives – we will always have chocolate! And chocolate in this scrumptious (I just like that word… don’t you??) dessert is just beautiful. I will also have to tell you straight away that I did not bake this beauty. I took the photo but Alex is the one responsible for me salivating right now behind my computer screen!
Devil's food cake with strawberries
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs, 10 minutes
- 185g butter (unsalted at roomtemperature)
- 385g sugar
- 1,5 teaspoon vanilla essence
- 3 eggs
- 125ml buttermilk
- 80ml water
- 300g flour
- 80g cocao powder
- 1,25 teaspoon baking soda
- 250g strawberries (or other red fruits)
- 0,5 teaspoon red food coloring (optional)
- 150ml cream
- 170g dark chocolate
Preheat the oven to 160 C. Grease two baking tins with a diameter of 20 cm (and preferably with high sides) and line them with baking paper.
Mix butter sugar and vanilla until the mixture is light and fluffy and then add the eggs one by one.
In a separate bowl mix buttermilk, water and food color. Fold the flour, cacaopowder and baking soda through the mixture and then fold the buttermilk mixture in as well.
Divide the batter over the two baking tins and bake them for about 50 minutes or until they are cooked. Protect the top of the cakes - if you need to - with aluminium foil if they become too dark.
Bring the cream to the boil and pour over the chocolate. Let the chocolate melt while stirring. Leave to cool down.
Layer the cakes with the strawberries in the middle and divide the ganache over the top of the cake.
Recipe adjusted from Donna Hay