MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Strawberry Cake
Categories: Cakes
Yield: 1 Cake

3 c Fresh strawberries (450 g);
- hulled and chopped
1/3 c Granulated sugar (100 g)
1 tb Lemon juice (15 ml)
1 tb Corn starch (8 g)
1 tb Water (15 ml)
1/2 ts Vanilla extract (2.5 ml)
- (optional)
1 1/2 tb Apple cider vinegar or
- white vinegar (22 ml)
1 c Soy milk (240 ml);
- room temperature
3 c All-purpose flour (360 g)
1 c Unsweetened cocoa powder
- (80 g)
2 ts Baking powder (8 g)
2 ts Baking soda (8 g)
1 ts Sea salt (6 g)
2 c Brown sugar or cane sugar
- (400 g)
2/3 c Vegan butter (150 g);
- melted and cooled
1 ts Vanilla extract (5 ml)
1 c Hot coffee (240 ml)
1 c Vegan butter (226 g);
- softened
2 c Powdered sugar (240 g)
1 ts Vanilla extract (5 ml)
1/4 c Prepared strawberry filling
- (60 ml)
1 tb Vegan milk (15 ml);
- as needed
1/3 c Canned coconut cream
- (80 ml); room temperature
2 oz Dark chocolate (70%)
- (57 g); finely chopped
Whole fresh strawberries

Strawberry Filling:

In a medium saucepan over medium heat, combine the chopped
strawberries and sugar. Cook, stirring frequently, for about 4 to 5
minutes, until the strawberries begin releasing their juices

Stir in the lemon juice and continue to cook for another 2 minutes.
Gently mash some of the strawberries with a spoon or potato masher to
help break them down.

In a small bowl, stir together the cornstarch and water until smooth.
Pour into the strawberry mixture and cook for another 1 to 2 minutes,
stirring, until thickened.

Remove from heat and stir in the vanilla extract, cool completely.
Reserve 1/4 cup for the frosting.

Cake Layers:

In a small bowl or jar, stir together the apple cider vinegar and soy
milk. Let sit for 5 to 10 minutes until it curdles slightly.

In a large bowl, whisk together the flour, cocoa powder, baking
powder, baking soda, salt, and sugar.

Add the vegan buttermilk, melted vegan butter, and vanilla extract.
Beat on medium speed for 1 to 2 minutes until just combined. Scrape
down the sides and stir again to ensure everything is incorporated.

Slowly pour in the hot coffee and whisk gently until the batter is
smooth. Batter will be thin.

Preheat oven to 350?F (175?C). Grease and line three 8" (20 cm)
cake pans with parchment paper.

Divide the batter evenly among the pans. Bake for 40 minutes, or
until a toothpick inserted in the center comes out clean.

Cool the cakes completely in the pans before removing.

Strawberry Buttercream Frosting:

In a large bowl, beat the softened vegan butter until creamy.
Gradually add powdered sugar and beat until light and fluffy.

Mix in the vanilla extract and reserved 1/4 cup strawberry filling.

If the frosting is too thick, add 1 tb vegan milk and beat until
smooth and spreadable.

continued in part 2

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