Dark and White Chocolate Layer Cake

Dark Chocolate Cake:
1 3/4 c. all-purpose flour
3/4 c. dark cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water

White Chocolate Whipped Cream:
6 oz. white chocolate, finely chopped
1 1/2 c. cold heavy cream

Whipped Cream Frosting:
1 c. cold heavy cream
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract
Fresh strawberries, for filling and garnishing

To make cake, preheat oven to 350°F. Grease and flour the sides of two 9-inch round cake pans, and line the bottom of each with parchment paper. In a medium bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In the bowl of a stand mixer combine sugar, eggs, milk, oil, and vanilla; mix at medium-low speed until smooth. Add in dry ingredients and mix on low speed until just incorporated. Stir in boiling water (batter will be thin).

Pour batter into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes. Run a knife around the edge of each cake, remove cakes from pans, and transfer to a wire rack to cool completely. When cake has cooled, cut each in half horizontally to create four cake layers.

To make white chocolate whipped cream, place chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. When chocolate is almost melted, bring 1/2 c. cream to a boil. Once chocolate is fully melted, transfer bowl to a counter, pour in hot cream and let it sit for one minute. Then stir gently with a spatula until chocolate is smooth. Let chocolate sit until it reaches room temperature - the chocolate can’t be the least bit warm when it is added to the whipped cream.

In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1 c. cream only until it holds the softest peaks. With mixer on high speed, add white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer cream to a bowl, press a piece of plastic wrap gently against the surface, and refrigerate for at least 2 hours.

To make whipped cream frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat cream, sugar, and vanilla together just until cream starts to thicken. Start on a slower speed and increase speed as cream gains texture. Continue to beat until cream holds stiff peaks. Be very careful not to overbeat.

To assemble cake, transfer one of the cake layers to a 10-inch cardboard circle, cut surface up. Spread a thick layer of white chocolate whipped cream on top of the cake. Layer with fresh strawberry slices. Lay another cake layer on top of the cream and berries, and press down gently. Top as before with white chocolate whipped cream and berries. Repeat once more with another cake layer and topping. Place the final cake layer on top, cut side down, and press down gently. Frost cake with whipped cream frosting and garnish with fresh berries as desired.