With this recipe I used my Coffee Buttercream (click for recipe) to ice the goodies.
Tip 1: If you don't have a double boiler, you can use a glass bowl like Pyrex that will be placed on top of a pan of simmering water. The bowl must not touch the water but will be steamed by the hot air it sealed at the bottom.
Tip 2: If you're using a stand alone mixer, like Kitchen Aid, use the paddle to mix your batter. If not, normal beater will do.
Tip 3: Depending on your
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
170 grams semi-sweet chocolate
3/4 cup or 1 1/2 sticks or 170 grams softened butter
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 cups milk (room temperature)
Makes 24 cupcakes or 1 decent height 8-inch cake
Preheat oven to 350 F.
Cake: Grease and flour your pan or spray your pan with cake release if you have one.
Cupcakes: Line your pan with cupcake liners.
Flour mixture: In a medium bowl, combine flour, baking soda and salt.
Choc mixture: In a double boiler, melt chocolate and butter. Stir your chocolate until it is completely melted.
In a large mixer bowl, combine your chocolate mixture with sugar. Beat with electric mixer until it's well blended.
Add eggs one at a time, add vanilla and mix well. Add flour mixture alternately with milk; beat until well blended and smooth.
Pour batter into prepared pans.
Bake your cake for at least 60 minutes. Cool 10 minutes in pan on rack. Gently loosen sides with spatula and remove. Cool completely before decorating.
For cupcakes, bake for 25 minutes. Cool on racks and start devouring!
To up the ante of your cake: With a cake leveler or a serrated knife, slice your cake horizontal to make 2 or three levels. In between, spread your buttercream icing and fresh slices of strawberry.
To up the ante of your cupcake: Swirl icing on top and top with half slice of strawberry for sexier presentation.
To up the ante of the ante of your cake :P make a buttercream icing of medium consistency, add few drops of food colouring, ice your cake basketweave design using tip 47. Top with fresh berries and you have a jaw-droppingly-awesome cake!
Enjoy your rich, moist and really yummy choc goodness!
Cake lasts 3-4 days in room temperature :)