Chocolate-Covered Strawberry Cakes

INGREDIENTS :

FOR THE CHOCOLATE CAKE :

• 9 oz butter at room temperature
• 7 oz granulated sugar (1 cup)
• 7 1/2 oz brown sugar (1 cup packed)
• 3 eggs at room temperature
• 1 tbsp vanilla extract
• 12 oz buttermilk (1 1/2 cups) at room temperature
• 6 oz sour cream (3/4 cup) at room temperature
• 3 tbsp water OR brewed coffee at room temperature
• 11 3/4 oz all-purpose flour (2 2/3 cups)
• 4 1/2 oz sifted unsweetened cocoa powder (1 1/2 cups)
• 2 1/4 tsp baking soda
• 3/4 tsp salt 

FOR THE STRAWBERRY BUTTERCREAM :

• 9 egg whites
• 14 oz granulated sugar (2 cups)
• 1 lb unsalted butter soft but still cool
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1/2 cup strawberry puree strained of seeds (see Note below)
• Pink gel food coloring I used Americolor Soft Pink

FOR THE CHOCOLATE GANACHE AND ASSEMBLY :

• 8 oz semi-sweet chocolate finely chopped
• 8 oz heavy cream
• 2 cups fresh strawberries
• 5 large beautiful strawberries, preferably long-stem variety

INSTRUCTIONS :

Read Full Recipe :   Chocolate-Covered Strawberry Cakes