Chocolate Covered Strawberry Layer Cake

INGREDIENTS

1¾ cups plus 2 tbsp. (9 3/8 oz.) all-purposè flour
1½ cups (4½ oz.) unswèètènèd cocoa powdèr, plus morè for dusting thè pans
1 tbsp. instant èsprèsso or coffèè powdèr
1½ cups boiling watèr
¾ cup sour crèam
1 tbsp. vanilla èxtract
1½ cups (3 sticks) unsaltèd buttèr, at room tèmpèraturè
2½ cups plus 2 tbsp. (18 3/8 oz.) sugar
3 largè èggs, at room tèmpèraturè
1¼ tsp. baking soda
¾ tsp. salt

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Chocolate Covered Strawberry Layer Cake

DIRECTIONS

To makè thè cakè, prèhèat thè ovèn to 350˚ F. Buttèr thè èdgès of 3 8-inch round cakè pans and dust with cocoa powdèr, shaking out thè èxcèss. Linè thè bottoms of thè pans with parchmènt papèr. In a mèdium bowl, combinè thè cocoa powdèr, èsprèsso powdèr, and boiling watèr. Whisk until smooth; sèt asidè to cool slightly. Whèn coolèd down a bit, whisk in thè sour crèam and vanilla. Sèt asidè. In thè bowl of an èlèctric mixèr, bèat thè buttèr on mèdium-high spèèd until smooth, about 1 minutè. Gradually blènd in thè sugar and whip on mèdium-high spèèd until light and fluffy, 2-3 minutès morè. Blènd in thè èggs onè at a timè. In a mèdium bowl, combinè thè flour, baking soda, and salt; whisk to blènd.
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