Description
A delightful Chocolate Strawberry Cake that combines rich chocolate layers with a fresh strawberry filling and creamy strawberry buttercream, topped with a luscious chocolate ganache.
Ingredients
- For the Chocolate Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1 teaspoon baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
- For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and chopped
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup freeze-dried strawberries, finely ground into powder
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Chocolate Ganache:
- 6 oz semisweet chocolate, finely chopped
- ½ cup heavy cream
- For Decoration:
- 6–8 fresh strawberries
- Chocolate shavings or chocolate curls (optional)
Instructions
- Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth. Gradually stir in the hot coffee or boiling water. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cakes rest in their pans for 10–15 minutes before transferring them to wire racks. Allow them to cool completely before assembling.
- Place the chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5–8 minutes, stirring occasionally, until the berries soften and release their juices.
- Mix the cornstarch and water in a small bowl until smooth. Stir it into the strawberries and cook for another 1–2 minutes until thickened. Transfer to a bowl and cool completely.
- Beat the softened butter for 2–3 minutes until creamy. Gradually add the powdered sugar and ground freeze-dried strawberries. Beat in the heavy cream, vanilla, and salt until light and fluffy. Add a little more cream if needed.
- Place one cooled cake layer on a serving plate. Spread a thin layer of strawberry buttercream over it, then add the cooled strawberry filling, leaving a small border around the edge to help prevent leakage.
- Place the second cake layer on top. Cover the top and sides with the remaining strawberry buttercream. Refrigerate for 20–30 minutes to firm up the frosting.
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate. Let it stand for 3–5 minutes before stirring until smooth. Allow it to cool slightly until thick but pourable.
- Pour the ganache over the chilled cake, gently spreading it toward the edges to create drips. Arrange fresh strawberries on top and add chocolate shavings if desired.
- Refrigerate for about 30 minutes to help the ganache set. Let the cake stand at room temperature for 15–20 minutes before slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store any leftover cake in an airtight container in the refrigerator.
- For a richer flavor, use high-quality cocoa powder and chocolate.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg