Strawberry and Chocoroom Cake

• Vegetarian

• Produce

  • 3 tbsp Strawberries, powdered freeze dried

• Condiments

  • 1 tsp Vanilla extract or vanilla paste, pure

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Cocoa powder, dutch process or natural
  • 3 cups Confectioners' sugar
  • 1 1/8 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 Strawberry and chocolate chocorooms
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tsp Red wine vinegar
  • 1/2 cup Vegetable oil
  • 1 tsp White or apple cider vinegar

• Snacks

  • 1 Oreos

• Dairy

  • 20 tbsp Butter, unsalted

• Liquids

  • 1 9/16 cups Water

Found on cakemerchant.com

Ingredients

• 1 1/2 cups (360 ml) water (at room temperature)
• 1 teaspoon white or apple cider vinegar
• 1 cup plus 2 tablespoons (225 grams) granulated sugar
• 1/2 cup (120 ml) vegetable oil
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (190 grams) all purpose flour
• 1/2 cup (60 grams) cocoa powder (dutch process or natural)
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 20 tablespoons (2.5 sticks or 280 grams) unsalted butter, softened but still cool
• 3 cups (345 grams) confectioners sugar
• 3 tablespoons powdered freeze dried strawberries (I did this in a food processor)
• 1 teaspoon pure vanilla extract or vanilla paste
• 1 teaspoon red wine vinegar
• 1-2 tablespoons water
• Strawberry and Chocolate Chocorooms
• Crumbled Oreos for dirt

Directions

• Preheat the oven to 350 degrees fahrenheit and grease and line 3 5-inch pans with parchment paper.
• In a bowl, whisk together the water, vinegar, oil, sugar, and vanilla extract.
• Add the flour, both cocoa powders, baking soda, baking powder, and salt and whisk until just combined. Careful not to over mix or the cake will become dense.
• Divide the batter between the cake pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 15 minutes.
• Turn the cake out of the pan and cool completely before frosting.
• I recommend wrapping the cake layers in plastic wrap and chilling for at least 1 hour before frosting.
• With an electric mixer, beat the butter until light and fluffy, about 2-3 minutes.
• With the mixer on low, add the powdered sugar and salt and beat until just incorporated.
• Turn the mixer on medium high and beat for an additional 1-2 minutes.
• Add the strawberry powder, vanilla extract, and vinegar and beat to combine.
• If the frosting is very stiff, add the water a little bit at a time until it becomes spreadable.
• Place one layer of the cake on a 6-inch cake board.
• With an offset spatula, spread about 1/4 cup of the frosting on top of the first layer.
• Repeat this process with the second layer, spreading another 1/4 cup of the frosting on top.
• Place the 3rd layer of cake on top.
• Place the cake on a turntable, and apply a thin layer of the frosting on the sides and the top of the cake to lock in the crumbs.
• Let the frosting set up in the refrigerator for about 15-30 minutes.
• Apply the remainder of the frosting to the sides and top of the cake.
• Pipe some of the leftover frosting on the top and sides of the cake and cover with Chocorooms.
• Sprinkle some Oreo crumbs on top of the cake to look like dirt.