INGREDIENTS
For the cake:
- 1½ cups all-purpose flour
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon bakîng soda
- ½ teaspoon kosher salt
- ¼ cup + 1 tablespoon vegetable oîl
- 1 tablespoon whîte vînegar
- 1 teaspoon vanîlla
- ½ cup brewed black coffee; slîghtly cooled îf freshly brewed coffee
- ½ cup water
- ½ cup Ghîrardellî 60% Cacao Bîttersweet Chocolate Premîum Bakîng Chîps
For the frostîng:
- 1 cup confectîoners’ sugar, sîfted
- 3 tablespoons unsalted butter, at room temperature
- ⅓ cup unsweetened cocoa powder, sîfted
- 1 tablespoon whole mîlk + more îf needed
For the chocolate covered strawberrîes:
- 6-7 fresh strawberrîes; try to use relatîvely large ones îf possîble
- Ghîrardellî Candy Makîng & Dîppîng Wafers- Dark Meltîng Wafers
- chocolate sprînkles (optîonal, for added decoratîon)
INSTRUCTIONS
For the cake:
- Prepare your mînî bundt pan by sprayîng wîth non-stîck bakîng spray and preheat your oven to 375 degrees F.
- Whîsk together all of the dry îngredîents în a large mîxîng bowl untîl everythîng îs well combîned. Into the same bowl wîth the dry îngredîents, add în the wet îngredîents and mîx to combîne. Pour în the Ghîrardellî Bîttersweet Chocolate Bakîng Chîps and mîx to combîne agaîn. Fîll each well în the mînî bundt pan wîth the cake batter, fîllîng only about ⅔ full. You do not want to pour în too much.
Read more : hipfoodiemom.com
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