Chocolate Strawberry Checker Cake

Chocolate Cake Ingredients

1¾ C (219g) all-purpose flour
½ C (42g) Hershey Special Dark cocoa powder
¼ C (21g) unsweetened natural cocoa powder
1¾ C (350g) granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp espresso powder
½ C (120ml) canola or vegetable oil
2 large eggs, at room temperature
¾ C (180g) full fat sour cream, at room temperature
½ C (120ml) buttermilk, at room temperature (1 tsp white vinegar / remainder milk)
2 tsp pure vanilla extract
½ C (120ml) hot water or coffee

Chocolate Mousse

½ C (120ml) hot water
¼ C (22g) unsweetened natural cocoa powder
2 4-ounce Ghirardelli or Bakers semi-sweet chocolate bars (113g each), finely chopped
2 C (480ml) heavy cream or heavy whipping cream
2 TBSP (15g) confectioners’ sugar
½ tsp pure vanilla extract

Strawberry Cake Ingredients

2½ C (285g) all-purpose flour (spooned & leveled)
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ C (12 TBSP; 170g) unsalted butter, softened to room temperature
1¾ C (350g) granulated sugar
5 large egg whites, at room temperature
⅓ C (75g) sour cream, at room temperature
2 tsp pure vanilla extract
½ C (120ml) whole milk, at room temperature
½ C C reduced strawberry puree (from1strawberries - see step 1)
1–2 drops red or pink food coloring (optional)

Strawberry Buttercream Ingredients

2 C (about 50g) freeze-dried strawberries
2 C unsalted butter, softened to room temperature
2 lbs (2lbs) confectioners’ sugar
½ C heavy cream or whole milk, at room temperature
2 tsp pure vanilla extract
salt, to taste

Chocolate Cake Directions

Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the chocolate chips, if using.
Divide batter evenly between 3 pans. Bake for 22-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. The cakes may slightly sink in the middle as they cool—that’s expected.

Chocolate Mousse Directions

You can prepare the mousse 1-2 days ahead of time. Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or use the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate/thin out the mousse. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days. Makes about 4.5 cups chocolate mousse.

Strawberry Cake Directions

Make the reduced strawberry puree first, and let cool: Puree 1 pound of rinsed and hulled strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over medium-low heat until you’re left with 1/2 cup or slightly more (you need 1/2 cup for the cake). This takes at least 25–35 minutes, but could take longer depending on your pan or how juicy your strawberries were. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Allow it to come back to room temperature before adding to the cake batter. Can be made 2-3 days ahead of time.
Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of room-temperature reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired.
Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Strawberry Buttercream Directions

Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. If it’s not grinding down fine enough, you can sift it with a fine mesh sieve to rid larger seeds/pieces. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1–2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.

Assembly Directions

Flatten each layer by trimming the excess cake bulges off the top.
Select 2 plates / other circular objects with 5-6in diameter and 3in diameter as guides. Using the guides, cut concentric circles in each layer of cake. Reassemble each layer with alternating cake flavors for each circle.
Place the first layer of cake, then cover with chocolate mousse. Start the second layer with the opposite circle pattern, then top with a layer of strawberry frosting. Repeat for the next two layers, with chocolate mousse, then ultimately strawberry frosting for the whole cake.