Ingredients
Equipment
Method
Cake Preparation
- Preheat your oven to 350°F (175°C). Meticulously grease your fluted bundt pan using shortening, getting into every crevice, and lightly dust it with flour.
- In a large bowl, cream the softened butter and granulated sugar on medium-high speed for 4 minutes until fluffy and pale. Add eggs one at a time, beating well, then blend in the vanilla extract.
- Whisk flour, baking powder, baking soda, and salt. Alternate adding this dry mixture and the buttermilk to your butter mixture, beginning and ending with dry. Mix until just combined.
- In a small bowl, whisk the cocoa powder and hot water together until a smooth, thick, dark paste forms.
- Scoop one-third of the pale vanilla batter into a medium bowl and gently fold in the bloomed cocoa paste until it is a uniform dark chocolate color.
- Spoon alternating dollops of the vanilla and chocolate batters into the prepared bundt pan. Gently drag a butter knife through the batters in a figure-eight motion to swirl.
- Bake for 50-60 minutes until a skewer inserted in the center comes out clean. Let cool in the pan for exactly 15 minutes before inverting onto a wire rack to cool completely.
- Place chocolate chips in a bowl. Heat heavy cream until just simmering, pour over chips, and let sit for 5 minutes. Whisk until glossy and let cool slightly.
- Pour the thickened ganache over the cooled cake. Use a vegetable peeler to shave the milk and dark chocolate bars over the wet ganache. Serve with fresh halved strawberries.
Nutrition
Notes
Ensure all dairy ingredients are at room temperature to avoid a dense cake.
Slightly warm your solid chocolate bars in your hands before using the peeler to ensure perfect, unbroken curls.
Slightly warm your solid chocolate bars in your hands before using the peeler to ensure perfect, unbroken curls.