Chocolate + Strawberry + Crème Recipe
Buttermilk chocolate cake, strawberry gelée, vanilla panna cotta, crystallized basil
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Ingredients
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Chocolate Cake
Strawberry Gelée
Vanilla Panna Cotta
Crystallized Basil
Method
Chocolate Cake
- 1
Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, oil, eggs, and vanilla. Mix wet ingredients into dry until just combined. Gradually stir in boiling water until smooth.
- 2
Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Strawberry Gelée
- 3
Make the Gelée
In a small bowl, sprinkle gelatin over water and let sit for 5 minutes. In a saucepan, combine strawberry puree and sugar, heating until sugar dissolves. Remove from heat and stir in gelatin until fully dissolved. Pour into molds and refrigerate until set, about 2-4 hours.
Vanilla Panna Cotta
- 4
Prepare the Panna Cotta
In a small bowl, sprinkle gelatin over water and let sit for 5 minutes. In a saucepan, combine heavy cream, sugar, and vanilla bean (including seeds) over medium heat until sugar dissolves. Remove from heat and stir in gelatin until dissolved. Pour into serving cups and refrigerate for at least 4 hours until set.
Crystallized Basil
- 5
Prepare the Crystallized Basil
Preheat the oven to 200°F (93°C). Whisk egg white until frothy. Dip basil leaves in egg white, then sprinkle with sugar. Place on a baking sheet lined with parchment paper and bake for 10-15 minutes until crisp. Let cool.
