6 servings (original was 12 servings, 3x9" pans. This is 3x 6" pans)

Equipment
• 6-inch cake pans
• Parchment paper
• Mixing Bowls
• Saucepan

Ingredients
• 1/4 cup unsweetened cocoa powder (20g)
• 1/2 cup boiling water or very hot coffee (120ml)
• 1.5 cups all-purpose flour (190g)
• 1 1/4 cups granulated sugar (250g)
• 1 1/4 teaspoons baking soda
• 3/4 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup vegetable oil (120ml)
• 0.5 cup whole or low-fat buttermilk room temperature (120ml)
• 1.5 large eggs room temperature
• 0.5 tablespoon vanilla extract

For the Strawberry Buttercream:
• 3/4 cups (1.5 sticks) unsalted butter room temperature (170g)
• pinch of salt
• 3 to 4 cups confectioners’ sugar (360g - 480g)
• 1 cups freeze dried strawberries, masked into powder (original: ½ cup chopped fresh strawberries (about 6 berries))

For the Ganache:
• 2 ounces semi-sweet chocolate bar chopped (49g)
• 1/4 cup heavy whipping cream (60 ml)

For the Garnish:
• fresh strawberries

Instructions
For the Chocolate Cake:
1. Preheat the oven to 350F. Butter 3 (6-inch) round cake pans or spray with baking spray and line the bottoms with parchment paper. Wrap the outside with water-soaked fabric baking strips if you have them.
2. Into a medium bowl, sift the cocoa powder. Whisk in the hot water or coffee until the cocoa is dissolved. Let cool for 10 minutes.
3. Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. To the cooled cocoa mixture, add the oil, buttermilk, eggs, and vanilla and whisk until well combined. Pour the cocoa mixture into the flour mixture and whisk until fully incorporated. Divide the batter among the cake pans.
4. Bake for 30 minutes (or less... check!( or until the cakes are springy to the touch and just starting to pull away from the sides of the pan. (If you have to bake the cakes on separate oven racks, carefully rotate them after 20 minutes of baking.) Let cool completely in the pans. Run a knife around the edge of the cakes to loosen them and invert onto a wire rack. Remove and discard the parchment paper.

For the Strawberry Buttercream:
1. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and a pinch of salt on medium speed until very light and fluffy, about 5 minutes.
2. Reduce the speed to low. With the mixer running, gradually add in the sugar, ½ a cup at a time, alternating with a tablespoon of the strawberries. Stop and scrape down the bowl a few times during mixing. Once the sugar is incorporated, beat on medium speed until light and fluffy, about 1 minute.
3. Place one cake layer on a serving plate. Top with 1/2 cup of frosting and spread into an even layer. Top with another cake layer and another 1/2 cup of frosting. Add the final layer and spread the remaining frosting all over the outside of the cake. Chill for at least 1 hour or up to 1 day.

For the Ganache:
1.Place the chopped chocolate in a medium heat-proof bowl.
2. In a small saucepan, heat the cream over medium-high heat just until simmering. Immediately pour over the chocolate and let stand for 5 minutes. Whisk together until the chocolate is fully melted and combined.
3. Spread over the top of the cake, letting some drip down the sides. Top with fresh berries. Chill and let the ganache set for at least 30 minutes before serving. Store the cake refrigerated for up to 5 days.

Notes
• Make sure to sift the cocoa powder. Sifting ensures the cocoa powder is lump-free and is easy to combine with the hot water.
• Chill the frosted cake before adding the ganache drip. This helps the ganache set quickly and not drip all the way to the bottom of the cake.

 Party-Sized Chocolate Strawberry Cake 
12 servings

Equipment
• 9-inch cake pans
• Parchment paper
• Mixing Bowls
• Saucepan

Ingredients
• ½ cup unsweetened cocoa powder (40g)
• 1 cup boiling water or very hot coffee (240ml)
• 3 cups all-purpose flour (360g)
• 2½ cups granulated sugar (500g)
• 2½ teaspoons baking soda
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup vegetable oil (240ml)
• 1 cup whole or low-fat buttermilk room temperature (240ml)
• 3 large eggs room temperature
• 1 tablespoon vanilla extract

For the Strawberry Buttercream:
• 1½ cups unsalted butter room temperature (340g)
• pinch of salt
• 6 to 8 cups confectioners’ sugar (720g - 960g)
• 2 cups freeze dried strawberries, masked into powder (original: ½ cup chopped fresh strawberries (about 6 berries))

For the Ganache:
• 3½ ounces semi-sweet chocolate bar chopped (98g)
• ½ cup heavy whipping cream (120ml)

For the Garnish:
• fresh strawberries

Instructions
For the Chocolate Cake:
1. Preheat the oven to 350F. Butter 3 (9-inch) round cake pans or spray with baking spray and line the bottoms with parchment paper. Wrap the outside with water-soaked fabric baking strips if you have them.
2. Into a medium bowl, sift the cocoa powder. Whisk in the hot water or coffee until the cocoa is dissolved. Let cool for 10 minutes.
3. Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. To the cooled cocoa mixture, add the oil, buttermilk, eggs, and vanilla and whisk until well combined. Pour the cocoa mixture into the flour mixture and whisk until fully incorporated. Divide the batter among the cake pans.
4. Bake for 30 minutes or until the cakes are springy to the touch and just starting to pull away from the sides of the pan. (If you have to bake the cakes on separate oven racks, carefully rotate them after 20 minutes of baking.) Let cool completely in the pans. Run a knife around the edge of the cakes to loosen them and invert onto a wire rack. Remove and discard the parchment paper.

For the Strawberry Buttercream:
1. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and a pinch of salt on medium speed until very light and fluffy, about 5 minutes.
2. Reduce the speed to low. With the mixer running, gradually add in the sugar, ½ a cup at a time, alternating with a tablespoon of the strawberries. Stop and scrape down the bowl a few times during mixing. Once the sugar is incorporated, beat on medium speed until light and fluffy, about 1 minute.
3. Place one cake layer on a serving plate. Top with ¾ cup of frosting and spread into an even layer. Top with another cake layer and another ¾ cup of frosting. Add the final layer and spread the remaining frosting all over the outside of the cake. Chill for at least 1 hour or up to 1 day.

For the Ganache:
1.Place the chopped chocolate in a medium heat-proof bowl.
2. In a small saucepan, heat the cream over medium-high heat just until simmering. Immediately pour over the chocolate and let stand for 5 minutes. Whisk together until the chocolate is fully melted and combined.
3. Spread over the top of the cake, letting some drip down the sides. Top with fresh berries. Chill and let the ganache set for at least 30 minutes before serving. Store the cake refrigerated for up to 5 days.

Notes
• Make sure to sift the cocoa powder. Sifting ensures the cocoa powder is lump-free and is easy to combine with the hot water.
• Chill the frosted cake before adding the ganache drip. This helps the ganache set quickly and not drip all the way to the bottom of the cake.

Ingredients

1 2/3 cup whole milk (at room temperature)
1 large egg (at room temperature)
1.5 tablespoons sugar (half of original 3T)
4 cups all-purpose flour
1 tablespoon active dry yeast or instant yeast
1 1/2 teaspoons salt

Instructions

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: 

1 2/3 c milk,

1 egg, 

1.5 T sugar, 

4 c all-purpose flour,

1T yeast

1.5t salt. 

Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. 

Cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (about 1-2 hours). 

After the dough has doubled in size, put it back into the mixer and knead on low speed for another 5 minutes to get rid of air bubbles. Then transfer the dough to a lightly floured surface, and cut it into 10 equal pieces (about 100-110g each). 

Form into balls, Place it on an un-greased sheet pan.

Cover the dough balls with a dry kitchen towel for the second proofing.

Proof on the counter for 30-60 minutes, until the buns have increased in size by 1.5x.

Bake at 350 for 15 minutes until golden brown.

Take a dough ball, and knead it with the heel of your hand about a dozen times to get rid of more air bubbles. Then shape it into a ball, ensuring the top is as smooth as you can manage. Place it on an un-greased sheet pan. Repeat with the remaining dough balls, spacing them about 2 inches (5cm) apart. (When they bake, it is okay if they end up slightly touching, as you can easily pull them apart.)
Next, cover the dough balls with a dry kitchen towel for the second proofing. Proof on the counter for 30-60 minutes, until the buns have increased in size by 1.5x.
When the buns are almost done proofing, position a rack in the center of the oven, and preheat it to 350° F/175°C. Bake for 15 minutes, or until golden brown (if making smaller buns, reduce baking time as needed by a few minutes). Remove from the oven and cool before cutting into them.