Instructions

CHOCOLATE CAKE

1. Adjust an oven rack to the middle position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray.
   
2. In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
   
3. In a 4 cup liquid measuring cup or bowl, whisk together the eggs, milk, oil and vanilla extract.
   
4. In a 2 cup liquid measuring cup or bowl whisk together the espresso powder and boiling water.
   
5. Add the egg-milk mixture to the dry ingredients and whisk together to combine. Use a rubber spatula to scrape down the sides of the bowl.
   
6. Pour the espresso mixture into the batter and whisk to combine. The batter will be thin.
   
7. Divide the cake batter between the prepared cake pans and bake for 25 to 30 minutes, or until a wooden skewer inserted in the center comes out with a few moist crumbs attached.
   
8. Let cakes cool in their pans for 30 minutes on wire racks. Invert cakes on to wire racks to cool completely.

STRAWBERRY FILLING

1. Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
   
2. Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.
   

CHOCOLATE BUTTERCREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
   
2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Add the melted chocolate and mix until combined.
   

ASSEMBLE

1. Place one cake layer on an 8-inch cake board and place it on a cake turntable with a nonslip mat. Fit a piping bag with a coupler or round piping tip and fill with buttercream. Pipe a buttercream dam around the edge of the cake. Spread about 1/2 cup strawberry filling on top and spread in an even layer all the way to the buttercream dam using an offset cake spatula.
   
2. Place second cake layer on top. Pipe a buttercream dam around the edge of the cake. Spread about 1/2 cup strawberry filling on top and spread in an even layer all the way to the buttercream dam. Place third cake layer on top (bottom side up) and press gently to adhere.

CRUMB COAT

1. Apply a small amount of buttercream on top of the cake and spread a thin layer of buttercream over the top and sides of the cake with an offset cake spatula, creating a crumb coat. Place the cake in the freezer to chill for 15 minutes.
   

DECORATE

1. Line an 8-inch acrylic disc with parchment paper and set aside. Apply a large dollop of buttercream to the top of the chilled cake and spread in an even layer. You should have extra buttercream hanging off the edge. Place the acrylic disc on top, parchment side down and line the disc up with the bottom cake board.
   
2. Apply more buttercream to the sides of the cake, making sure the entire bottom cake board is covered in buttercream. Gently touch the bottom cake board and top acrylic disc with a cake scraper and rotate the turntable to even out the buttercream. Continue this process all around to smooth out the buttercream. Apply more buttercream to any gaps and repeat until completely covered and smooth. Chill the cake in the freezer for another 10 to 15 minutes before removing the acrylic disc.
   
3. Gently place an offset cake spatula under the acrylic disc and gently rotate the turntable until the disc releases. Peel off the parchment paper and fill in any gaps with more buttercream if needed and spread evenly. Chill the cake in the freezer or refrigerator while you prepare the chocolate drip.
   

CHOCOLATE DRIP

1. Place chocolate and heavy cream in a microwavable bowl. Microwave on 30 second intervals, stirring between intervals until the chocolate is smooth and completely melted. Cool chocolate for 15 to 20 minutes before adding drips to the sides and top of the cake.
   
2. Using a spoon, carefully drip chocolate off the sides of the cake. Pour remaining chocolate on the center of the cake and using a small offset spatula, spread the chocolate out until it meets the chocolate drips and is smooth. Return the cake to the freezer or refrigerator for about 15 minutes so the chocolate drips can set before adding additional decoration to the cake.
   
3. Fit a piping bag with Ateco piping tip #827 and fill with remaining buttercream. Pipe buttercream swirls on top of the cake, alternating with a chocolate covered strawberry. Apply a few pink sprinkles for added texture and color. Carefully transfer cake to a cake pedestal and serve.