Chocolate Strawberry Cake
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Chocolate Strawberry Cake
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Chocolate Strawberry Cake is a delicious Valentine's dessert with 4 layers of moist, dark chocolate cake and fluffy strawberry buttercream.
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Ingredients
Dark Chocolate Cake:
- 2 cups flour
- 2 cups sugar
- 3/4 cups unsweetened dark cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large egg
- 3/4 cup whole milk
- 1/2 cup unsalted butter , melted
- 1 teaspoon vanilla extract
- 1 cup hot coffee
Strawberry Frosting:
- 1 cup unsalted butter , softened
- 6 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- 1/2 cup freeze dried strawberry powder
Instructions
Dark Chocolate Cake:
- Preheat the oven to 350 degrees and butter and dust with dark cocoa powder two 9 inch cake pans.
- In a stand mixer on low speed mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a small bowl whisk together the eggs, milk, melted butter and vanilla then add it to the flour mixture in the stand mixer on low until just combined.
- Add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely (at least 1-2 hours).
Strawberry Buttercream Frosting:
- To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined, then raise the speed to medium-high for 2 additional minutes.
- Add in the vanilla, heavy cream and freeze dried strawberry powder and beat until light and fluffy for an additional minute.
To Frost:
- Trim off any top peak of the cake if you have a high peak.
- Cut each cake in half horizontally to make 4 layers.
- Add one bottom layer of the cake to a cake stand or serving plate.
- Spread a 1 cup of frosting over the cake.
- Repeat with remaining layers ending with the last layer of cake.
- Add 1 cup of frosting around and top the cake in a thin crumb coat layer.
- Refrigerate for 30 minutes to set the frosting.
- Remove from refrigerator and spread remaining frosting over the cake evenly and pipe swirly mounds around the top of the cake.
- Top with chocolate sprinkles.
Nutrition Information
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Calories
757kcal
(38%)
Carbohydrates
127g
(42%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
313mg
(13%)
Potassium
296mg
(8%)
Fiber
4g
(16%)
Sugar
105g
(210%)
Vitamin A
876IU
(18%)
Vitamin C
121mg
(134%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 757 kcal
% Daily Value*
| Calories | 757kcal | 38% |
| Carbohydrates | 127g | 42% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 313mg | 13% |
| Potassium | 296mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 105g | 210% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 121mg | 134% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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