The day before yesterday marked one month of being married (!!). Where has the time gone?! Our wedding seemed like it happened the other day. Although we are still trying to settle into a somewhat normal routine, I thought I would bake a little something to celebrate making it through a move, a wedding, and a month of marriage. My husband is all about some Nutella (see Nutella Cheesecake Cupcake recipe) which is the recipe I usually revert to, but thought I would try something new for the occasion and see how it turned out. The result was a little messy (perfect, just like this transition ;) ) but nothing short of delicious when it was time to eat.
Start with preheating the oven to 350 degrees.
Melt 2 sticks of butter.
Add 4 TBS of cocoa powder (stir) and then slowly add 1 cup of boiling water.
Let boil for 20-30 seconds and set aside.
Mix 1/2 cup buttermilk, 2 eggs, 1 tsp baking soda, and 1 tsp vanilla in a bowl.
In a larger bowl with a paddle attachment, combine 2 cups of flour & 2 cups sugar.
Slowly add the chocolate mixture until combined.
And then add buttermilk/egg mixture until nice and smooth.
Pour into 2 9-inch round pans lined with parchment paper
and sprayed with baking spray.
Bake for 18-20 mins.
Slice 2 pints of strawberries and place them into a bowl.
Add 1/4 cup sugar and 1 tsp vanilla. Let sit to absorb.
Once ready to assemble, drain to get rid of the excess juice.
Combine 2 cups of heavy cream and 1/2 cup powder sugar (or favorite whipped cream recipe) consistently for about 10 minutes.
Once cakes are done and cooled, layer by adding Nutella, whipped cream, strawberries, and repeat.
**To avoid the mess as pictured above, make sure whipped cream is stiff when done mixing.
If it takes longer than 10 minutes, continue to watch until perfect consistency.**