Chocolate Cake with Strawberries

Name: Chocolate Cake with Strawberries
Yield: 4 Batch(es)
Cuisine: Latin
Ingredients: 2, cups ,Frankie's gluten-free all-purpose flour blend; 1 1/2, cups ,white sugar; 2/3, cup ,cocoa; 1/4, tsp ,Kosher salt; 1/2, tsp ,baking powder; 1/2, tsp ,baking soda; 2, lg ,eggs; 3/4, cup ,browned butter/vegetable oil; 1/2, tsp ,white vinegar; 1 1/2, cups ,hot water; 1, tsp ,vanilla extract; 1, cup ,35% whipping cream; 1, cup ,chocolate chips; 1 1/2, cups ,strawberries, stems removed and chopped; 1 1/2, tsp ,white sugar

Super easy

If you're looking for THE cake to make, then this is the one. You won't be disappointed.

Ingredients

For 4 Batch(es)

Cake

2 cups Frankie's gluten-free all-purpose flour blend
1 1/2 cups white sugar
2/3 cup cocoa
1/4 tsp Kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
2 lg eggs
3/4 cup browned butter/vegetable oil
1/2 tsp white vinegar
1 1/2 cups hot water
1 tsp vanilla extract

Ganache

1 cup 35% whipping cream
1 cup chocolate chips

Strawberries

1 1/2 cups strawberries, stems removed and chopped
1 1/2 tsp white sugar

Directions

Preheat your oven to 350°F or 175°C.

In a heavy bottomed pot over medium heat melt the butter and continue cooking until the butter begins to turn slightly brown. Watch it because it changes colour quickly.

In a large mixing bowl combine all of your dry ingredients and mix. Then add all of your wet ingredients and beat on high until well blended.

Pour into two buttered, parchment paper lined, re-buttered and floured 9 inch (23cm) round baking pans. Bake until a scewer comes out clean (approximately 35 minutes).

Let cool in the pans for at least an hour then remove and let finish cooling on a cooling rack.

While the cakes are cooling make the strawberries and the chocolate ganache and then the icing.

Strawberries: Remove the stems from the strawberries and slice/chop into medium sized pieces. Sprinkle a small amount of sugar on top and stir it up to let the sugar help extract the juices from the strawberries.

Chocolate ganache: Heat the cream up in a heavy bottomed sauce pan over medium heat. When it's hot remove the pan from the heat and whisk in the chocolate. When the chocolate is all melted and combined, transfer the ganache to another container and cover with plastic wrap making sure to have the wrap touching the chocolate to prevent crystallisation. Put in the fridge until you need it and to help it cool.

Icing: Click here for instructions on how to make this icing.

I use Frankie's gluten-free all-purpose flour blend for all of my baking, because not only do I trust it, but it's also amazing and works with everything that I through at it. If you'd like to bake this recipe just like I did, you can grab your own bag of Frankie's flour online at: glutenfreefrankies.com or through Amazon, just search for "Frankie's Flour"