Owner Beth Grubert,
Thick chocolate ganache gives way to luscious layers of light strawberry buttercream and dense nutty pecan chocolate cake in this textural torte.
18 oz semisweet chocolate
9 oz unsalted butter
1 1/2 cups granulated sugar
4 1/2 cups ground pecans
3 cups sliced fresh strawberries
1/2 cup sugar
1 Tbsp fresh lemon juice
4 cups icing sugar
1 tsp pure vanilla extract
1/2 cup whipping cream
2 cups unsalted butter, room temp
5 Tbsp strawberry compote
16 oz semisweet chocolate
2 cups whipping cream
2 Tbsp unsalted butter
1 whole strawberry
1. Preheat oven to 300˚F. Grease and flour four 9″ pans.
2. On a double boiler, melt chocolate.
3. Using an electric mixer, cream butter and sugar until light and fluffy.
4. Add eggs, a few at a time, scraping down the sides. Add pecans, mix until incorporated. Add chocolate, mix until incorporated
5. Divide batter among pans.
6. Bake for 25 mins.
7. Cake is cooked when knife comes out clean. Cake will crust, crack and fall slightly.
8. Cool. Free layers by running knife around cake and tapping on counter to release.
1. Combine all ingredients in a saucepan. Bring to boil over medium heat.
2. Boil for 8-10 mins. Remove from heat.
3. Purée in food processor and cool.
1. Using an electric mixer, beat sugar, vanilla and cream until combined, approx 1 min.
2. Add butter and beat until light and fluffy, approx 15 mins.
3. Add compote until desired color and taste is attained.
1. In a double boiler, melt chocolate. Once melted, whisk in cream until fully combined.
2. Remove from heat. Add butter and combine until smooth. Mixture should be thick enough to spread.
1. Place one layer, flatter side up on a 9″ or 10″ diameter cake board.
2. Apply a thick layer of strawberry buttercream on top of cake layer.
3. Place another layer on top,
repeat process with remaining cake. The last layer should be cake.
4. Ice entire cake with ganache. Top with a fresh whole strawberry.
Yields 10-12 servings