My birthday is next Saturday and that means one thing, people: Strawberry Chocolate Danger Cake!
It’s “deliciously delirious” and all birthday cakes should be described as such. I like to use 1-2-3 Gluten Free’s Devil’s Food Chocolate Cake Mix and my famous raw strawberry compote as a filling. The good news: the box mix yields two very large layers. I kept the recipe as is, with white/brown sugars and dairy products, but a great thing this company’s mixes is that you can modify them for many dietary restrictions. The bad news: you’ll have to run around the block a few times because one slice is just not an option. You’ll want to eat it for breakfast, lunch, and dinner…for like a week.
What You Need:
1 package Devil’s Food Cake Mix
3/4 light brown sugar, packed
1 cup sugar
12 Tbsp unsalted, butter
4 large eggs
1 1/2 cups buttermilk
What You Do:
1. Preheat oven to 350 F. Grease two 9″ round pans.
2. Place butter in bowl of mixer and beat until creamy. Add sugars and beat until fluffy. Add eggs, one at a time, and beat until completely mixed.
3. Beat in cake mix and buttermilk. Use a spatula to scrape down bowls sides and beat again. Pour mixture into pans and bake for 25 minutes, or until toothpick comes out clean.
4. Keep cakes in pans for about five minutes before popping them out to cool on wire racks. Frost with your choice of gluten-free milk or dark chocolate flavor once completely cool.
To make Sarah’s famous raw strawberry compote:
Quick soak and drain one quart of strawberries. Cut and set aside in a large bowl. Add 1 cup of brown sugar and mix to coat pieces well. The sugar will break down the berries and the more time, the better! I usually make my raw compote the night before and drain the juice before adding it to the cake layers.
Do you think you are daring enough to try the Danger Cake?