Chocolate Strawberry Cake
Chocolate Strawberry Cake layers a moist, rich chocolate base with a creamy, fresh strawberry buttercream. Topped with a glossy ganache and garnished with vibrant strawberries, this cake is a celebration of chocolate and fruit, perfect for any special occasion or indulgent dessert craving!
Servings 12
Ingredients
For the Chocolate Cake:
- ½ cup unsweetened cocoa powder 40gr
- 1 cup boiling water 240ml
- 1 cup vegetable oil 240ml
- 1 cup whole buttermilk room temperature 240ml
- 3 cups all-purpose flour 360gr
- 2 ½ cups granulated sugar 500gr
- 2 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 3 large eggs room temperature
- 1 Tbsp vanilla extract
For the Strawberry Buttercream:
- 1 ½ cups unsalted butter room temperature 340gr
- 6 to 8 cups confectioners’ sugar 720g - 960gr
- ½ cup chopped fresh strawberries about 6 berries
- Salt
For the Ganache:
- 3½ ounces semi-sweet chocolate chopped 200gr
- ½ cup heavy whipping cream 120ml
For the Garnish:
- fresh strawberries
Instructions
For the Chocolate Cake:
- Set your oven to 350°F. Prepare three 9-inch round cake pans by buttering or spraying them, and line the bottoms with parchment paper.
- In a medium bowl, sift the cocoa powder and whisk in hot water until smooth. Let it sit for 10 minutes to cool.
- While waiting, whisk the flour, sugar, baking soda, baking powder, and salt together in a large bowl. To the cooled cocoa mixture, add the oil, buttermilk, eggs, and vanilla, mixing until smooth. Combine the cocoa mixture with the dry ingredients, whisking until incorporated, and divide the batter between the cake pans.
- Bake for about 30 minutes, until the cakes are springy to the touch and slightly pulling away from the pan sides. If baking on different oven racks, rotate the pans gently after 20 minutes. Cool the cake completely in the pan, then loosen the edges with a knife. Flip the cakes onto a wire rack and peel off the parchment paper.
For the Strawberry Buttercream:
- In a stand mixer fitted with a whisk attachment or a large bowl, whip the butter and a pinch of salt on medium speed until it becomes very light and fluffy, approximately 5 minutes.
- Turn the mixer to low speed and gradually mix in the sugar, adding ½ cup at a time and alternating with a tablespoon of strawberries. Stop periodically to scrape the sides of the bowl. After all the sugar is combined, increase the speed to medium and whip for 1 minute until fluffy.
- Start by placing a cake layer on a serving plate, then spread ¾ cup of frosting evenly across it. Stack the second layer on top and repeat with another ¾ cup of frosting. Finish with the last layer and cover the entire cake with the remaining frosting. Chill for a minimum of 1 hour or up to 1 day.
For the Ganache:
- Add the chopped chocolate to a medium heatproof bowl.
- In a small saucepan, bring the cream to a simmer over medium-high heat. Pour it over the chocolate and let it rest for 5 minutes before whisking until fully melted and smooth.
- Spread the ganache over the cake, letting it drip down the sides.
- Top with fresh berries, chill for at least 30 minutes, and refrigerate for up to 5 days.
Notes
- If the cakes are domed, use a serrated knife to trim the tops so they are flat and even for stacking.
- Be careful not to over-mix the batter, as it can cause the gluten to develop too much, resulting in a tough, dry, and dense cake.
- Too much flour in the cake batter leads to a dense texture. Using a scale to measure the flour is the most precise method. If you don't own a scale, fluff the flour with a spoon, spoon it into the cup, and level it off with a knife to avoid overpacking.
- It’s important to dry the strawberries thoroughly after washing them, as any added liquid can change the thickness of the buttercream.
- Allowing the cake to chill before adding the chocolate ganache helps it set faster and prevents it from dripping down the sides.