- 1 3/4 cupof unbleached flour
- 1/7 cupof baking powder
- 1/7 cupof baking soda
- 1/5 cupof fine salt
- 1/2 cupof hot water
- 1/2 cupof hot coffee
- 2 cupsof sugar
- 3/4 cupof good quality unsweetened cocoa
- 1/2 cupof eggs
- 1 cupof sour cream
- 1/2 cupof vegetable oil
- 1/4 cupof vanilla
- 4 1/2 cupsof cold heavy cream
- 1 cupof powdered sugar
- 1 cupof chopped semisweet chocolate
- 1 cupof dry strawberries
To make the cake, sift together your flour, baking powder, baking soda and salt.
Take a second bowl and whisk together your water, coffee, sugar and cocoa.
In a third bowl, blend together 2 eggs, sour cream, vanilla (2 teaspoons) and oil.
Take your third bowl and combine it with the second one until well blended.
Start incorporating your first bowl with dry ingredients into your wet mixture.
Be careful not to over beat. Put your mixture into a pan and bake for about 35 to 40 minutes at 350 degrees.
To prepare the frosting, beat your heavy cream with the powdered sugar and vanilla (1 teaspoon) until you achieve soft peaks. Refrigerate for a while.
To prepare the ganache, heat your chocolate (4 oz), cream, salt and vanilla (1 teaspoon). Do not make it too hot. Your chocolate should be melted and the mixture should be smooth. Next, let it cool slightly.
To prepare chocolate covered strawberries, use your microwave or a double boiler method to heat your chocolate (4 oz).
Dip each one, swirl, and tap off excess. Your strawberries should be completely dry.