Chocolate Strawberry Cake
User Reviews
4.9
Chocolate Strawberry Cake
Description
This cake combines a cocoa-based batter enriched with buttermilk, vegetable oil, eggs, and vanilla to produce tender, moist layers with a balanced chocolate flavor. Careful mixing and proper measurement ensure the cake rises evenly without doming excessively. After baking, layers are cooled, leveled if needed, and prepared for assembly.
The strawberry buttercream uses softened butter, confectioners' sugar, and fresh chopped strawberries for natural flavor; it can be substituted with strawberry jam. The frosting is spread between layers and around the cake, creating a sweet, fruity complement to the chocolate. A smooth chocolate ganache made from melted semi-sweet chocolate and heavy cream is poured over the chilled cake for an elegant finish. Fresh strawberry slices adorn the top for decoration.
For best results, the cake layers should be cooled and trimmed flat before frosting. Chilling the assembled cake before ganache application helps it set properly. Proper sifting of dry ingredients and gentle mixing prevent dryness or toughness. Patting dry strawberries is important to avoid frosting thinning from extra moisture.
Ingredients
- ½ cup cocoa powder 40g, unsweetened
- 1 cup water 240ml, boiling
- 3 cups all-purpose flour (360g)
- 2 ½ cups granulated sugar (500g)
- 2 ½ teaspoons baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil (240ml)
- 1 cup buttermilk room temperature (240ml, whole
- 3 large egg room temperature
- 1 tablespoon vanilla extract
For the Strawberry Buttercream:
- 1 ½ cups butter room temperature (340g, unsalted
- salt
- 6 to 8 cups confectioners’ sugar (720g - 960g)
- ½ cup strawberry about 6 berries, fresh, chopped
For the Ganache:
- 3½ ounces semi-sweet chocolate chopped (198g)
- ½ cup heavy whipping cream (120ml)
For the Garnish:
- strawberry fresh
Instructions
For the Chocolate Cake:
- Preheat the oven to 350F. Butter 3 (9-inch) round cake pans or spray with baking spray and line the bottoms with parchment paper.
- Into a medium bowl, sift the cocoa powder. Whisk in the hot water until the cocoa is dissolved. Let cool for 10 minutes.
- Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. To the cooled cocoa mixture, add the oil, buttermilk, eggs, and vanilla and whisk until well combined. Pour the cocoa mixture into the flour mixture and whisk until fully incorporated. Divide the batter among the cake pans.
- Bake for 30 minutes or until the cakes are springy to the touch and just starting to pull away from the sides of the pan. (If you have to bake the cakes on separate oven racks, carefully rotate them after 20 minutes of baking.) Let cool completely in the pans. Run a knife around the edge of the cakes to loosen them and invert onto a wire rack. Remove and discard the parchment paper.
For the Strawberry Buttercream:
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and a pinch of salt on medium speed until very light and fluffy, about 5 minutes.
- Reduce the speed to low. With the mixer running, gradually add in the sugar, ½ a cup at a time, alternating with a tablespoon of the strawberries. Stop and scrape down the bowl a few times during mixing. Once the sugar is incorporated, beat on medium speed until light and fluffy, about 1 minute.
- Place one cake layer on a serving plate. Top with ¾ cup of frosting and spread into an even layer. Top with another cake layer and another ¾ cup of frosting. Add the final layer and spread the remaining frosting all over the outside of the cake. Chill for at least 1 hour or up to 1 day.
For the Ganache:
- Place the chopped chocolate in a medium heat-proof bowl.
- In a small saucepan, heat the cream over medium-high heat just until simmering. Immediately pour over the chocolate and let stand for 5 minutes. Whisk together until the chocolate is fully melted and combined.
- Spread over the top of the cake, letting some drip down the sides. Top with fresh berries. Chill and let the ganache set for at least 30 minutes before serving. Store the cake refrigerated for up to 5 days.
Notes
- Trim domed cake tops with a serrated knife or use cake strips for even layers.
- Avoid over-mixing batter to prevent a dense, dry cake.
- Use a scale to measure flour accurately or fluff and spoon flour into cups to avoid packing.
- Dry strawberries well before adding to frosting to maintain thickness.
- You can substitute ¼ cup strawberry jam for fresh strawberries in the frosting or spread it between layers for extra flavor.
- Chill the cake before adding ganache to help it set quickly and prevent dripping.
- Sift cocoa powder and dry ingredients to ensure lump-free and well-combined batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1001 kcal
% Daily Value*
| Calories | 1001kcal | 50% |
| Carbohydrates | 135g | 45% |
| Protein | 7g | 14% |
| Fat | 51g | 78% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 572mg | 24% |
| Potassium | 227mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 106g | 212% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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