If you’re like me, you think that you could survive in an area with a colder climate, but you’re delusional because this cold weather spurt in Florida is terrible. I’ve never been one to feed into the groundhog day superstition, but I found out the other day that Punxsutawney Phil didn’t see his shadow, and I was really upset. Cold weather? Not the vibes.
So, I’ve taken it upon myself to will early spring into existence. Take that, Phil. I’ve been wearing bright colors and have had spring flowers all around my house, but one thing I find helps with my annual spring FOMO is baking spring-inspired treats.
Today, I have a recipe for fluffy miniature chocolate cakes with vanilla whipped cream and strawberries in the center.
What you’ll need:
½ c. sour cream
1 c. buttermilk
3 large eggs
1 ½ c. strong hot coffee ( I promise the coffee doesn’t add a coffee flavor to the cake )
¾ c. vegetable oil
1 tbs. Vanilla extract
3 c. all purpose flour
½ c. cocoa powder
1 ½ tsp. baking powder
1 tbs. baking soda
1 tsp. Kosher salt
1 c. heavy cream
3 c. sliced strawberries
What to do:
Prepare 17.5” by 13” pan ( I know a lot of people have different ways they like to prepare their pans, do what works for you)
Sift all the dry ingredients, including sugar, into the bowl of a stand mixer and whisk to combine
Add all the wet ingredients together and whisk together
Combine the wet and dry ingredients, whisk then mix on low for about a minute
Pour the batter into the pan and attempt to pop any air bubbles
Bake for about 35 – 40 minutes or until a toothpick comes out clean. Allow to cool for at least 2 hours
Pour the heavy cream into the bowl of a stand mixer and whip until stiff peaks form.
Now for assembly, use 1 ½ in. cookie cutter and cut circular shapes into the cake. Take about a 1 tbsp. of whipped cream ( or more, you do you ) and spread it evenly on each circle. Layer with strawberries and top with another cake circle.
Et, voila. Perfect little treats for simulating the spring season!