Chocolate Olive Oil Cake w/ Strawberry Balsamic Buttercream

Instructions:

FOR CAKE:

• Preheat oven to 350

• Grease pan, line bottom with parchment paper or wax paper. In bowl mix eggs, milk and olive oil together. Pour dry mix in a large bowl, mix well with a whisk, add prepared liquid ingredients and mix with fork until all dry ingredients are incorporated.

• pour batter into pan and bake for 55-60 min, or until a toothpick stuck in the center comes out clean.

• Cool in pan for 30 minutes, then run knife around edge, release edge of pan, turn on cooling rack, remove pan bottom, turn top up to cool for at least 2 hours.

FOR BUTTERCREAM:

• Preheat oven to 375 degrees Fahrenheit and line two rimmed baking sheets with parchment paper.

• Gently toss the strawberries, sugar, and balsamic vinegar together in a large bowl. Divide the strawberries evenly between the prepared baking sheets and roast at 375 for 30-35 minutes, until the strawberries have begun to caramelize.***

• Place baking sheets on top of a wire rack and allow strawberries to cool completely.

• Once cooled, place half (one pan) of the strawberries in a blender or food processor, leaving most of the juices on the pan. Pulse until strawberries are pureed. Set aside for the buttercream and reserve the other pan of strawberries to decorate the top of the cake.

• Using an electric mixer, beat the butter on medium-high speed until light and fluffy. With the mixer on low, gradually add the powdered sugar (about 1 cup at a time), mixing to incorporate after each addition. Add salt and vanilla bean paste, then mix to combine.

• Add the strawberry puree one tablespoon at a time until desired taste, consistency, and color is reached. I used about 6 tablespoons of puree, from well-roasted strawberries (i.e. they were on the drier side - see notes).