Yesterday was my birthday and let me tell you, cake was made, then eaten, then polished off again for breakfast this morning. Because let's be honest, that's what birthdays are about. I knew I wanted to make a chocolate cake with strawberry frosting hidden in the middle (to match the pink sugar pearls I had bought duh) and I knew it had to be rich rich rich. And it was my friends. It was devilishly rich.
For the cake I followed this recipe to a tee then added the strawberry buttercream (recipe below) and 'rustically' (I may need to practise my icing) finished it off with a dark chocolate ganache. (To make a ganache follow a ratio of 1 part cream to 2 parts chocolate, melt in a bain marie then spread over cake).
Roasted Strawberry Buttercream
- 250g punnet Strawberries
- 1 tbs Sugar
- 1/2 cup Butter
- 2 cups Icing Sugar
Preheat oven to 180 degrees C. Cut strawberries in halves and place in a small baking dish then sprinkle with sugar. Roast for 15-20 mins until juices start to ooze out. Put into a cup and with a fork, break up any chunks until saucy then put aside until cooled. You can pass the mixture through a sieve if you want it really smooth but I like some chunks.
To make the buttercream, place butter into the bowl of an electric mixer and cream until light and fluffy. With the mixer still on, mix in cooled strawberries then slowly add the icing sugar (you may need to add a little bit more if it's still too liquid).
Yield: About 2 cups
I'm off to Hobart tomorrow (best present ever!) and will be back next week with not only photos from my trip but POPSICLES. Yes, popsicle week is coming to an internet near you and it's going to be pruh-tee awesome!
PS. If you have any Tassie tips (read: Tassie food tips) let me know in the comments.