Description
Chocolate Strawberry Cake Recipe made with moist chocolate layers, fresh strawberry buttercream, and silky ganache. This layered dessert is rich, flavorful, and perfect for birthdays, holidays, and special celebrations. Easy step by step instructions help you create a bakery style cake right at home.
Ingredients
For the Chocolate Cake
½ cup unsweetened cocoa powder
1 cup boiling water or hot coffee
3 cups all purpose flour
2½ cups granulated sugar
2½ teaspoons baking soda
1½ teaspoons baking powder
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk room temperature
3 large eggs room temperature
1 tablespoon vanilla extract
For the Strawberry Buttercream
1½ cups unsalted butter room temperature
Pinch of salt
6 to 8 cups confectioners sugar
½ cup chopped fresh strawberries
For the Ganache
3½ ounces semi sweet chocolate chopped
½ cup heavy whipping cream
For Garnish
Fresh strawberries
Instructions
Preheat your oven to 350F. Grease three 9 inch round cake pans, line the bottoms with parchment paper, and if available wrap the outside with soaked baking strips to ensure even baking.
Sift the cocoa powder into a bowl to remove lumps. Whisk in the boiling water or hot coffee until smooth. Let it cool for about 10 minutes. This step enhances the chocolate depth.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt until evenly combined.
To the cooled cocoa mixture, add oil, buttermilk, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
Pour the cocoa mixture into the dry ingredients. Whisk gently until just combined and no dry streaks remain. Divide evenly among the prepared pans.
Bake for about 30 minutes, or until the tops spring back when touched and the edges begin to pull away from the pans. Allow cakes to cool completely before removing.
Beat the butter with a pinch of salt on medium speed until light and fluffy, about 5 minutes. Reduce speed to low and gradually add confectioners sugar, alternating with small spoonfuls of chopped strawberries. Scrape down the bowl as needed. Once combined, beat briefly on medium until fluffy.
Place the first cake layer on a serving plate. Spread about ¾ cup of frosting evenly over the top. Repeat with the second layer. Add the final layer and frost the top and sides completely. Chill for at least 1 hour.
Place chopped chocolate in a heatproof bowl. Heat cream until just simmering and pour over the chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.
Spread ganache over the chilled cake, allowing some to drip down the sides. Garnish with fresh strawberries. Chill for at least 30 minutes before serving.
Notes
Sift cocoa powder to prevent lumps and ensure smooth batter.
Pat strawberries dry before adding to buttercream to avoid excess moisture.
Chill the cake before adding ganache to help it set properly.
Strawberry jam can replace fresh strawberries if needed.
- Prep Time: 20 minutes Chill Time 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 993
- Sugar: 105g
- Carbohydrates: 134g
- Protein: 7g