Rich Chocolate Delight with Strawberry Cream Frosting

Ingredients:

For the Chocolate Delight:

• 1½ cups all-purpose flour
• ¾ cup cocoa powder
• 1½ cups granulated sugar
• ¾ teaspoon salt
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 egg yolk, room temperature
• ½ cup whole milk, room temperature
• ½ cup full-fat sour cream, room temperature
• ½ cup hot water
• 2½ teaspoons vanilla extract

Cocoa Crunch:

• 2 tablespoons unsalted butter, softened
• 2 tablespoons brown sugar (either light or dark)
• ¼ cup all-purpose flour
• 1½ tablespoons cocoa powder

Strawberry Cream Frosting:

• ¾ cup fresh strawberries, finely chopped
• 2 teaspoons granulated sugar
• 2 teaspoons water or lemon juice
• ¼ cup unsalted butter, room temperature
• 4 ounces full-fat cream cheese, room temperature
• ¼ teaspoon vanilla extract
• 1½ cups sifted powdered sugar
• A dash of salt

Directions:

Chocolate Delight:

1. Preheat oven to 350 F. Prep an 8” round cake pan and an 8” square cake pan with parchment paper and cooking spray.
2. In a bowl, blend flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Whisk eggs, yolk, oil, sour cream, and vanilla in another bowl. Gradually blend in the hot water.
4. Gradually combine the dry mix into the wet ingredients using a spatula. Pour batter into pans and bake for 19-24 minutes. Allow to cool before frosting.

Cocoa Crunch:

1. Heat oven to 350 F. Prep a baking sheet with parchment.
2. Mix all ingredients in a bowl until clumps form. Spread out on the baking sheet and bake for 9-11 minutes. Break into smaller pieces after cooling.

Strawberry Cream Frosting:

1. Simmer strawberries, sugar, and water or lemon juice in a saucepan until reduced to about 3 tablespoons. Cool.
2. Whip butter and cream cheese. Blend in powdered sugar. Stir in vanilla, strawberry mixture, and salt.

Cake Assembly:

1. Trim and arrange cake pieces to form a heart shape.
2. Frost with a crumb coat and refrigerate for 20 minutes. Finish frosting, garnish with cocoa crunch and optional strawberries.

Tips:

• Consider using cake trimmings as an alternative decoration.
• Fresh strawberries work best for the frosting.
• Adjust frosting consistency with powdered sugar or milk as needed.
• Store the cake in the fridge and best to frost close to serving time to maintain the frosting’s consistency.
• Frosting can be refrigerated for up to 3 days or frozen for 3 months. Thaw before using.