Chocolate Strawberry Cake

Directions

1. 1

   Make chocolate cake layers. In bowl add in all wet ingredients and sugar, and mix well. In separate bowl, mix all dry ingredients. Then add dry ingredients mixture into wet ingredients mixture, mix until well combined.

2. 2

   Divide batter into 2x 7inch tins, and bake at 170°C (fan) for 55mins. Let it cool in pan for 15mins, then take out of pan to cool. Once completely cooled, cut 4 layers.

3. 3

   Make Swiss meringue buttercream. combine egg whites and sugar and put bowl over a saucepan with simmering water. Whisk regularly until sugar dissolves and mixture is thin.

4. 4

   Then take out of saucepan and, using standmixer, whisk on high speed until stiff peak forms (approx 20mins for me). Then add in soft butter bit by bit, beating well in between. Then add vanilla and salt. beat buttercream for another 15-20mins at high speed to make whiter, then at low speed for few mins.

5. 5

   Make strawberry puree filling. Whisk cornstarch and water until well combined. Then in saucepan over medium heat, add all ingredients except vanilla. Boil for 5mins, crushing strawberries as they soften.

6. 6

   Remove from heat and add in vanilla. Cool and refrigerate before use.

7. 7

   Make sugar syrup. heat water and sugar in pan until all sugar dissolves. cool and refrigerate.

8. 8

   Cut strawberries. cut strawberry pieces for filling, and cut ends of whole strawberries for placing on top.