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Chocolate and strawberry meringue cream birthday cake

Hello everyone !

I have to share this recipe because this is one of the most delicious chocolate cakes I've tried to date. I love the contrast in flavors and colors, the rich chocolate and the tangy sweetness of strawberries. I've dressed it with 2 frostings for variety and added strawberries, sprinkles and flowers for  a touch of festiveness for a birthday.

Here's the recipe: 

1/2 cup buttermilk (you can also make it from 1/2 cup warm milk and 1 teaspoon vinegar)
1 large egg + 1 yolk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup Dutch process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup hot water with 1/2 teaspoon instant coffee 
Preheat oven to 350° F / 180° C. Line a small 7-8" cake pan with parchment paper.  Mix wet ingredients in a bowl (except hot water and coffee, leave that for the end).  Add dry ingredients.  Then add hot coffee mixture. Mix about 2 minutes. Pour into pan and bake for about 25-30 minutes or until the middle is cooked.  Check with a toothpick that should come out clean. Set aside to cool. 

Swiss meringue
5 egg whites, room temperature
1-1/2 cups granulated sugar
450 g (2 cups or 4 sticks) softened butter
1 teaspoon of vanilla
1/4 teaspoon salt
Put egg whites, sugar and salt in a bowl and whisk over a pan of of simmering water. Make sure the bowl doesn't touch the water. Keep whisking until the sugar is completely melted, or once the temperature reaches160° F, (test with your finger, make sure you don't get any grainy sugar bits), remove from heat. Beat with a stand or hand mixer with the whisk attachment until you get glossy peaks and the meringue is room temperature.  Set aside to make sure it is no longer hot. Change to plastic whisks or paddle attachment and gradually add the butter and keep mixing until you get the right creamy texture.  Add vanilla.  

Cream cheese frosting (you can make this the day before):
2 8-oz softened cream cheesse
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners sugar
A couple drops of red gel food coloring to get a light pink color
In a bowl, whip the cream until you get soft peaks.  Add the confectioners sugar about 1/4 cup at a time, then add the vanilla. Fold in softened cream cheese (soften in the microwave about 20 seconds, allow to cool before folding into whipped cream).  Whip another minute or so until the cream is thickened.
    Strawberry filling
12 strawberries, diced
1/4 cup sugar
1 tablespoon of lemon juice
Simmer in a saucepan 5 minutes, then side aside to cool.

+ 3-4 whole strawberries to dress the cake
 optional sprinkles

To assemble, cut the cake into 3 even disks. Place cream into 2 piping bags with 2 different tips for 2 different textures. Place the first disk on your serving plate and pipe meringue cream along the edges.  Create a loose concentric circle with the same cream and then add strawberry filling in between the spaces.  Add a bit more meringue cream on top and add the next disk.  Repeat while interposing white and pink cream along the edges.  Add strawberry filling again in the middle.  Add another disk and top with more cream decorate as you like, adding strawberries filling, whole or halved berries and sprinkles.  Enjoy, everyone !

Some useful links for baking equipment or similar objects in photos :

7" springform pan

Gel food colors

Piping bag and tips

Vintage cake pedestal

Vintage cake pedestal glass

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