This cake is definitely kismet. I had no idea that when I decided to create this amazing confection two weeks ago, a few short days later Rihanna would share her baby secret to the world. We can say unofficially that ANTI will probably be RiRi’s last album, so it should be cherished even more. Kiss It Better off that album has always been a vibe for me. The heavy electric guitar rifts against Rihanna’s smooth melody still keeps this song on heavy rotation.
One day while I had this song on repeat, just flowing to the words and chords, I became inspired with a new recipe. The idea of chocolate covered strawberries danced around in my head. I thought how could I take this classic aphrodisiac and make it even more sensual yet scrumptious. I decided to make a rich chocolate cake and fill it with a bright, tangy and sweet creamy strawberry filling. I then thought I would decorate it to my heart’s delight in the shape of the same name. I then covered it with Kaleidoscope Sprinkles Kiss It Better Sprinkle Mix for even more thrills.
I will be honest and say that after I tasted this cake I surprised myself how mouthwatering it was. I only planned on eating a sliver of this cake, but I ended up going back for seconds and thirds. Don’t judge me. Make this cake for yourself and I bet you’ll be devouring it just as I did.
You can find the recipe and decorating video below.
Makes two 9″ cakes or 24 cupcakes
Chocolate Cake: (adapted from Vintage Cakes Mississippi Mud Cupcakes recipe)
1 cup old brew coffee, heated
¾ cup Dutch cocoa powder
2 cups all purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
1 cup semisweet chocolate chips
2 large eggs, room temperature
½ cup Greek yogurt
½ cup milk
½ cup canola oil
2 tsp. vanilla extract
8 oz. Cream Cheese, room temperature
2 cups confectioners sugar
1 cup freeze dried strawberries, grind into fine powder (makes approx. ¼ cup)
2 tbsp. lemon juice
2 tsp. vanilla extract
¼ cup Baileys Strawberry Cream liqueur
1 cup dried strawberries, finely chopped
1 cup of butter, unsalted, room temperature
3 cups confectioners sugar
2 tbsp. heavy cream
1 tbsp. vanilla extract
1 tsp. lemon extract
½ tsp. salt
Preheat oven 350F. Grease and flour cake pans.
In a small bowl, whisk hot coffee into the cocoa powder. Set aside and allow to cool.
In a large bowl, whisk or sift together flour, sugar, baking powder, salt, and baking soda until combined. Fold in chocolate chips.
In a separate medium sized bowl, whisk together eggs, yogurt, milk, oil and vanilla extract. Add in cooled cocoa mixture.
Add wet ingredients into bowl with dry ingredients. Gently stir ingredients together until just combined. Be careful not to over mix.
Pour batter evenly into cake pans. Bake cakes at 350F for 25-30 mins. (Until tester comes out clean). Allow cakes to cool completely
While cupcakes are baking make filling and frosting.
For filling in a medium bowl, or stand mixer, whisk together cream cheese. Slowly add confectioner’s sugar using mixer on low speed until frosting is smooth. Add freeze dried strawberries. Add lemon juice. Add vanilla extract. Slowly add liqueur. Fold in chopped strawberries. Place filling in refrigerator and allow to set for 20 minutes.
For frosting, in a large bowl, or stand mixer, whisk butter until light and fluffy. Slowly add confectioner’s sugar using mixer on low speed until frosting is smooth. Add heavy cream. Add vanilla extract and lemon juice. Add salt. Whisk frosting on medium-high speed until combined and frosting is light and fluffy.
Take cooled cake and cut in half, through the middle of cake. Evenly spread strawberry filling onto bottom half of cake. Cover filling with top half of cake. Spread cake with buttercream. Decorate cake with Kaleidoscope Sprinkles Kiss It Better Sprinkle Mix.
Devour and Enjoy!