Instructions
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Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
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In a small bowl, whisk together the espresso, kahlua and the warm water until combined
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Using your standing mixer, whisk together the flour, sugar, cocoa
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powder, baking soda, baking powder and salt until combined
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Gradually add in the eggs, sour cream, buttermilk, espresso, oil and
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vanilla extract until combined and
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Divide the batter between the 3 pans
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Place in the oven to bake for 25-35 minutes or until a tooth pick
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comes out clean
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Allow cakes to cool for 20 minutes
Frosting Directions:
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Using a standing mixer, cream together the butter, vanilla, powdered
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sugar, diced strawberries and heavy whipping cream until combined and
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creamy and stiff with peaks
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Scoop 1 C of frosting into the piping bag
Directions to build the cake
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Place 1 layer of cake onto the cake board
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Using the ice cream scooper, scoop out 4-6 scoops of frosting and
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smooth evenly on one layer of cake
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Place another layer of cake on top and spread more frosting
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Place the last layer on top and frost the remaining cake with remaining frosting
Chocolate ganache directions
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Using a small pot, heat up the heavy whipping cream until steaming
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While heavy whipping cream is heating up, place chocolate chips into a
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heat-proof bowl
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Once the heavy whipping cream is heated, pour over the chocolate chips
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Allow to sit for 1 minute before whisking until smooth
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Pour ganache into the squeeze bottle
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Pipe dollops of ganache over the edge of the cake
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Pipe dollops of frosting onto the top of the cake
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Place strawberries into the dollops of frosting
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Cut and serve and enjoy
