- You Will Need:
- 3/4 cup cocoa powder
- 2/3 cup sour cream
- 2 2/3 cups cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
- 1/2 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar
- 3 eggs
- 1 tablespoon vanilla
- Preheat oven to 350 degrees. Butter Two 8-by-2-inch round cake pans.
- In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool
- In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, beat the butter and shortening together until smooth . Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, and mix again for 30 seconds.
- Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
- Divide batter evenly among the 2 prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool
- Place on Cake plate and frost with strawberry butter cream (listed below)
Strawberry Butter Cream Frosting
- 1 1/2 sticks of butter
- 15 strawberries
- 6 cups of powder sugar
Create by using softened butter with an immersion blender place in the strawberries and powder sugar and mix all together until smooth, it takes a while, but the juice from the strawberries creates enough liquid to make it smooth…
I placed the first layer on the cake plate, and then spread nutella over it and then made a layer of cut strawberries, then placed the top layer on..
The final cake… So delicious!!!