This cake was a bit of an experiment. I had never made this particular batter, filling (between cake layers), or frosting before, and I wasn’t even positive that they would taste great together. I also had to make a lot of changes to the recipes I used because we only had standard ingredients and I didn’t want to walk to the store. But it ended up tasting incredible!!
(Relatively simple to make, but took me a few hours because of all the different steps. Requires only standard ingredients.)
Chocolate Coffee Cake:
Combine 1 ¾ cups flour, 2 cups sugar, ¾ cup cocoa, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Set aside. In a separate bowl, beat 1 cup milk, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla. Gradually add dry mixture, beating thoroughly. Stir in 1 cup freshly-brewed coffee. Bake at 350° for ~20 minutes in four 8-inch pans.
Chocolate Strawberry Layer Filling:
Melt 6 tbsp butter and 4 oz semi-sweet chocolate on low heat, stirring constantly. In a separate bowl, combine 1 ½ cups powdered sugar, ¼ cup milk, and ½ tsp vanilla. Beat chocolate and sugar mixtures together. Stir in ¾ cup strawberries.
Light Whipped Frosting:
Whisk 1 cup milk with 5 tbsp flour over medium heat for ~7 minutes (until consistency of cake batter). Stir in 2 tbsp vanilla. Let cool completely. In separate bowl, beat 2 sticks of butter with 1 cup sugar for ~3 minutes. Beat milk and butter mixtures together on high speed for a few minutes. Add ¼ cup milk if desired and beat for another minute.
(Note: Use a potato peeler to make cute chocolate curls for on top!)