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Chocolate Strawberry Cake Recipe

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3.8 from 13 reviews

This decadent Chocolate Strawberry Cake combines rich cocoa flavors with fresh strawberries and luscious strawberry frosting, all topped with a smooth chocolate ganache. Perfect for special occasions or indulgent dessert cravings, this cake layers moist, chocolatey sponge with vibrant strawberry accents for a delightful balance of flavors and textures.

Ingredients

Cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons Dutch process cocoa powder (optional)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract

Frosting and Toppings

  • 1 batch strawberry frosting
  • 8-10 fresh strawberries, sliced
  • 1 batch chocolate ganache

Instructions

  1. Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans and set them aside to ensure the cakes don't stick.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the whisk attachment or a large bowl, combine sugar, all-purpose flour, unsweetened cocoa powder, Dutch process cocoa powder (if using), baking soda, baking powder, and kosher salt. Mix on low speed until all dry ingredients are thoroughly blended.
  3. Add Wet Ingredients: Add the eggs, buttermilk, strong black coffee, vegetable oil, and pure vanilla extract to the dry ingredients. Beat on medium speed for about two minutes until the batter is smooth and thin.
  4. Divide Batter: Pour the batter evenly into the prepared baking pans to ensure uniform cake layers.
  5. Bake: Place pans in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a wooden toothpick in the center; it should come out clean when the cakes are done.
  6. Cool: Let the cakes cool in the pans for about 10 minutes, then remove them onto wire racks to cool completely before assembling.
  7. Assemble Cake: Place one cake layer on a cake plate or a sturdy cardboard round. Spread about one-third of the strawberry frosting evenly over the top, then arrange the sliced strawberries on the frosting.
  8. Layer and Frost: Add the second cake layer on top. Use the remaining strawberry frosting to cover the top and sides of the cake completely.
  9. Add Ganache and Decorate: Pour the chocolate ganache over the frosted cake, spreading it evenly. Decorate with additional whole strawberries, optionally dipping them into ganache for a special touch.
  10. Chill and Serve: Store the cake in the refrigerator until ready to serve. Before slicing, allow it to come to room temperature for the best flavor and texture experience.

Notes

  • Using strong black coffee enhances the chocolate flavor without adding a coffee taste.
  • If Dutch process cocoa powder is unavailable, you can omit it and use only unsweetened cocoa powder.
  • For an extra special decoration, dip whole strawberries in the chocolate ganache before placing them on the cake.
  • Ensure the cakes are completely cooled before applying frosting to avoid melting.
  • Allow the cake to sit at room temperature before cutting for easier slicing and optimal flavor.

Find it online: https://simpleplatter.com/chocolate-strawberry-cake-recipe/