Chocolate Covered Strawberry Rum Cake with Real Strawberry Frosting

Last Tuesday I celebrated my two year Blogiversary and I just wanted to say thank you once again to all of you that wished me a happy anniversary and success in the years to come! I wish that I could have cut up a slice of this cake for each and every one of you, but sharing the recipe will have to suffice. A dense and delicious chocolate rum cake, real strawberry frosting, and fresh strawberries dipped in a rum spiked chocolate ganache made this the perfect birthday cake for my blog! Whether you have a big milestone coming up to celebrate or you just feel like cake, this one will make for a scrumptious and memorable celebration!

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(makes one 2 layer cake)

Ingredients:

2 cups sugar

2 cups all-purpose flour

¾ cup cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 cup milk

½ cup unsweetened applesauce

½ cup fresh brewed coffee

½ cup Sailor Jerry Rum

Strawberry Frosting:

1 cup fresh strawberries, hulled and sliced (you can also use raspberries)

1 cup (2 sticks) unsalted butter, softened

1 tsp Sailor Jerry Rum

3 to 3 ½ cups powdered sugar

Chocolate Ganache:

1/3 cup heavy cream

1 Tbs unsalted butter

1 tsp Sailor Jerry Rum

½ cup semi-sweet chocolate chips

Fresh strawberries, rinsed and patted dry

Preheat oven to 350 degrees F (176 degrees C) and butter two 9” inch round cake pans.

(1.) In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. (2.) Using an electric mixer beat in egg, milk, and applesauce until completely blended in. (3. & 4.) Stir in coffee and rum until completely mixed.

(5.) Divide batter between cake pans. If you want to make sure both layers are even or if you’re only working with one cake pan, you can measure out the batter. Each pan needs 3 cups of batter. Place in the oven to bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

(6.) Let cakes cool in the pan for about 5 minutes. When the pan is cool enough for you to touch, pick them up and tap on the counter a few times to help release the cake. Flip upside down onto a cooling rack and shake pan until cakes fall out. Let them finish cooling upside down for 15-20 minutes.

While waiting on the cakes you can prep your frosting and chocolate ganache.

(7.) In a large bowl, add softened butter and set aside. In a food processor or blender puree strawberries until completely smooth, scraping down the sides as needed. (8.) Strain through a fine mesh sieve into the bowl with the butter. Press on the pulp to get as much liquid as possible. Discard solids. (9.) With an electric mixer, beat butter and strawberry puree until mixed. Stir in rum. (10.) Beat in powdered sugar one cup at a time. Place frosting in the refrigerator to chill for 20-30 minutes or until ready to use.

(11.) For the chocolate ganache, combine heavy cream and butter in a small sauce pan over high heat. Once the mixture comes to a boil, immediately remove from heat and stir in chocolate chips. Continue stirring until mixture is completely smooth. Stir in rum and set aside to cool.

(12.) Transfer one of the cakes to a large plate or cake stand and frost with about half of your strawberry frosting. (13.) Add the second layer, fill in any gaps around the edges with extra frosting and (14.) frost the top with remaining frosting. (15.) Dip strawberries into chocolate ganache and then place on top of the cake. Feel free to drizzle extra ganache on the strawberries or across the top of the cake. Place in the refrigerator for 20 minutes for the ganache to harden up.