Strawberry Buttercream + Double Chocolate Cake

My darling nephew recently had a birthday and he specifically requested a chocolate cake with strawberry frosting...I of course granted his wish with delight.This cake is luxurious. The frosting is so shiny and pretty...the cake is deliciously moist and rich. This is one for the books! Happy Baking!Double Chocolate CakeMakes one 9" cake (2 layers)Ingredients:3/4 cup organic all-purpose flour3/4 cup unsweetened cocoa powder3/4 teaspoon baking soda1/4 teaspoon baking powder1/2 teaspoon salt1 ounce 70% cacao chocolate1/2 cup boiling water1/2 cup buttermilk1/4 teaspoon vanilla extract1 large organic egg (at room temperature)1/4 cup organic sunflower oil1 cup + 2 tablespoons organic sugarDirections:Preheat oven to 350 degrees. Butter two 9" x 2" cake pans. Dust with sifted cocoa powder and tap out excess. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.Place chocolate in a heat proof bowl and pour the boiling water over it. Whisk until the chocolate is melted...allow the mixture to cool for about 10 minutes.In a separate bowl, whisk together the vanilla and buttermilk. Set aside. Using a stand mixer fitted with a whisk attachment, whisk the egg on high speed until foamy, about 1-2 minutes. Slowly add the oil on low-medium speed...mix until combined. Reduce speed to low and slowly add the chocolate mixture. Then, slowly add the buttermilk mixture. Add the sugar and whisk until the batter is smooth. Remove the bowl and add the sifted dry ingredients. Mix until just incorporated using a rubber spatula. Pour the batter through a fine mesh sieve into a bowl or large measuring cup, using a rubber spatula to press the batter through the sieve. Divide the batter between the two cake pans. Bake for 20 minutes or until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean. Be sure to keep an eye on the baking time as this may vary depending on your oven and current elevation. I baked this cake in the mountains using an exceptionally hot oven and learned this lesson the hard way (so....I had to bake this cake twice to get it right!). Allow the cakes to cool in the pans for about 15-20 minutes. Using a rubber spatula, gently loosen the cakes from the pans by running the spatula along the sides. Gently flip the cakes onto a wire rack and allow to cool completely...about 1 hour.Strawberry ButtercreamMakes about 3 cups of frostingIngredients:1 cup organic sugar + 1 tablespoon, divided1/6 cup filtered water + 2 tablespoons, divided2 extra large organic egg whites (at room temperature)1/2 teaspoon cream of tartar1 1/2 cups organic unsalted butter (at room temperature)1 tablespoon vanilla extract2 cups fresh, organic strawberries, hulled and choppedDirections:First, make strawberry syrup. Place strawberries, 2 tablespoons water, and 1 tablespoon sugar in a saucepan over medium heat. Cook for about 15 minutes or until the mixture has thickened into a syrup. Pour through a fine-mesh sieve into a heatproof bowl. Allow to cool for about 20 minutes.Meanwhile, in a small saucepan over medium heat, combine the sugar and water. Using a candy thermometer, cook the mixture for about 5-10 minutes until it reaches 248 degrees, stirring often.Using a stand mixer fit with a whisk attachment, combine the egg white + cream of tartar. As soon as the sugar syrup reaches 248 degrees, carefully add to the egg white mixture a few tablespoons at a time, away from the whisk. (Be super careful). Whisk on medium speed until incorporated, continuing to slowly add the sugar syrup. Then, mix on high until the mixture cools to room temperature, about 5-10 minutes. Then, slowly add the butter one tablespoon at a time until incorporated. Add the vanilla and 3 tablespoons of the strawberry syrup (use the extra strawberry syrup to drizzle on pancakes or waffles in the morning).Place the first layer of cake on a cake stand. Use a little under half of the buttercream to frost the first layer. Place the second layer of cake on top and repeat. Don't worry about perfectly even layers...it tastes delicious regardless. Serve immediately. Store at room temperature for up to 5 hours. If additional storage is needed, refrigerate. Remove from refrigerator at least 4 hours before serving.Recipe adapted from Miette by Meg Ray with Leslie JonathPhoto by Cassie WinslowCake Stand by Molly Hatch