Chocolate Strawberry Cake
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs 15 mins
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Servings
12
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Course
Cake
Chocolate Strawberry Cake
Description
This cake begins with layers of chocolate batter made from a combination of regular and Dutch-process cocoa powder, leavened with baking soda and powder, and enriched with buttermilk, coffee, and oil for moisture and a soft crumb. Coffee enhances the chocolate profile without overpowering. Baking the batter into two pans results in tender, evenly cooked cake layers.
Assembling involves layering strawberry frosting and sliced fresh strawberries between the cake layers, adding brightness and a fresh contrast to the chocolate. The exterior is coated with additional strawberry frosting and a smooth chocolate ganache, creating an attractive and balanced finish both visually and in flavor.
The fresh sliced strawberries used in layering and decoration add a juicy texture and floral note that complements the rich chocolate. This cake is suited for celebrations or any occasion where a layered dessert is desired.
Ingredients
For the cake:
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- 2 tablespoons Dutch-process cocoa powder optional
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 egg
- 1 cup buttermilk
- 1 cup coffee strong, black
- ½ cup vegetable oil
- 2 teaspoons vanilla extract pure
For assembling:
- 1 Strawberry Frosting batch
- 8-10 strawberry sliced, fresh
- 1 chocolate ganache batch
Instructions
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
- Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
- Pour batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks. Cool completely.
To assemble:
- Place one of the cake layers on a cake plate or cardboard round. Top with about ⅓ of the strawberry frosting. Top with the sliced strawberries.
- Add the second cake layer. Frost with the remaining strawberry frosting. Top with the ganache. Decorate as desired with additional strawberries – try dipping whole strawberries into some of the ganache for an extra-special decoration.
- Store in the refrigerator until ready to serve. Let come to room temperature before cutting.
User Reviews
Overall Rating
4.7
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