This was my contribution to the youth cake/dessert auction at church, I wanted to buy it back myself. I also made these Chocolate Strawberry Waffle Cakes. I didn’t see the ending bids but my husband Bob said that my three items went for around $100 so that’s pretty good I guess. I need to make this again so we can eat it!
1 recipe White Almond Sour Cream Cake adapted for chocolate
Nutella Buttercream Frosting:
1 cup butter, softened
1 cup Nutella
6 cups powdered sugar
2 teaspoons vanilla
4 – 6 tablespoons heavy cream
chocolate dipped strawberries, as many as will fit depending on the size of your strawberries
1 For the cake, make batter as instructed for the White Almond Sour Cream Cake recipe, adapting it for a chocolate cake and using vanilla for the flavoring. Spray three 8 or 9″ round cake pans with cooking spray for baking. Distribute batter evenly between pans and bake according to WASC recipe. Let cool 10 minutes in pan then turn out to cooling racks to cool completely.
2 For the frosting, combine all ingredients in mixer bowl and beat with whisk attachment until well combined.
3 For the garnish, dip strawberries in melted chocolate candy melts (melt as per package instructions), place on sheet of wax paper and allow chocolate to set.
4 To assemble, make sure cake layers are level, slicing off tops if needed. Place 1 layer upside down on serving platter and spread 1/3 of frosting over it spreading slightly over edges so that it will be visible between layers, repeat 2 more times, pressing down layers slightly so frosting will gush a bit between. Top as desired with the chocolate dipped strawberries.
recipe adapted from Mini Baker