Indulge in a Decadent Chocolate Strawberry Cake
Welcome to a world of sweet delight! This Chocolate Strawberry Cake is not just a dessert; it’s a celebration on a plate. Perfect for any occasion, from birthdays to family gatherings, this cake combines rich chocolate flavors with the fresh brightness of strawberries. The moist layers of chocolate cake paired with a luscious strawberry filling and silky buttercream will make your taste buds dance with joy. So, roll up your sleeves and get ready to impress your family and friends with this scrumptious cake that’s as delightful to look at as it is to eat!
Why You’ll Love This Recipe
Chocolate and strawberries are a match made in heaven, and this recipe highlights their beautiful partnership. The cake is surprisingly easy to make, with minimal fuss and maximum flavor. Each bite is a harmonious blend of chocolatey goodness and fruity freshness. Whether you’re celebrating a special event or just treating yourself, this cake is sure to bring smiles all around.
Ingredients
| Ingredient | Amount |
|---|---|
| Cake Flour | 2 cups + 2 tablespoons |
| Granulated Sugar | 1 1/2 cups |
| Cocoa Powder | 3/4 cup |
| Dark Brown Sugar | 1/2 cup (packed) |
| Baking Powder | 1 1/2 teaspoons |
| Baking Soda | 3/4 teaspoon |
| Sea Salt | 1 teaspoon |
| Unsalted Butter | 6 1/2 tablespoons (softened) |
| Sour Cream | 1 cup (room temperature) |
| Whole Milk | 1/2 cup (room temperature) |
| Large Eggs | 2 (room temperature) |
| Vegetable Oil | 1/4 cup |
| Vanilla Extract | 1 1/2 teaspoons |
| Hot Coffee | 1 cup |
| Frozen Strawberries | 3 cups |
| Water | 4 tablespoons + 1 tablespoon |
| Lemon Juice | 2 teaspoons |
| Granulated Sugar (for filling) | 2 tablespoons |
| Brown Sugar (for filling) | 1 tablespoon (packed) |
| Cornstarch | 1 tablespoon |
| Unsalted Butter (for buttercream) | 1 1/2 cups |
| Powdered Sugar | 2 cups |
| Reserved Strawberry Filling | 1/4 cup |
| Heavy Cream (for buttercream) | 1 tablespoon |
| Vanilla Bean Paste | 1 teaspoon |
| Heavy Cream (for ganache) | 1/3 cup |
| Dark Chocolate Bar | 1 1/2 oz (70% cacao) |
| Whole Fresh Strawberries | for decorating |
Instructions
- Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat your oven to 350°F (180°C).
- In a large bowl, combine the cake flour, granulated sugar, cocoa powder, dark brown sugar, baking powder, baking soda, and salt. Mix until well combined.
- Add the softened butter to the dry ingredients and mix on low speed until it resembles coarse sand, about 3 minutes.
- In a separate bowl, whisk together the sour cream, whole milk, eggs, vegetable oil, and vanilla extract. Add half of this mixture to the dry ingredients and mix on low speed for 1 minute, forming a thick paste.
- Scrape down the sides of the bowl, then mix in the remaining milk mixture until just combined. Next, add the hot coffee and mix until combined.
- Evenly distribute the cake batter into the prepared cake pans (about 490 grams in each). Bake for 18-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- While the cake is baking, prepare the strawberry filling. In a pot, cook the frozen strawberries, 4 tablespoons of water, and lemon juice over medium heat. Mash occasionally until the mixture is glossy and thickened, about 15 minutes.
- Stir in the granulated sugar and brown sugar, cooking for another 3-4 minutes. Mix the cornstarch with 1 tablespoon of water and stir into the pot, cooking for 2 more minutes until thickened. Set aside to cool.
- For the buttercream, cream the 1 1/2 cups of unsalted butter in a stand mixer until smooth. Gradually add the powdered sugar and beat until fluffy, about 2-3 minutes.
- Mix in the reserved strawberry filling 1 tablespoon at a time. After each addition, beat well before adding the next. Finally, mix in the heavy cream and vanilla bean paste. Beat again until light and fluffy.
- Once the cakes are cooled, assemble the cake. Pipe a border of strawberry buttercream around the edge of the first cake layer, then spread half of the strawberry filling in the center.
- Add the second cake layer and repeat the buttercream and filling process. Place the last cake layer upside down for a flat top.
- Cover the top and sides of the cake with a thin layer of remaining buttercream (for a naked cake look). Chill the cake while preparing the ganache.
- For the ganache, heat the heavy cream until almost boiling. Pour it over the chopped dark chocolate and stir until smooth. Let it sit for 5 minutes to cool.
- Pour the ganache over the chilled cake and use an offset spatula to smooth it over the edges. Allow it to set for 15 minutes before garnishing with whole strawberries and chocolate pieces.
- Let the cake set completely at room temperature before chilling to avoid cracking.
Tips & Variations
- Substitutions: If you can’t find cake flour, you can make your own by mixing all-purpose flour with cornstarch.
- Make it Gluten-Free: Use a gluten-free flour blend instead of regular flour for a gluten-free version.
- Extra Chocolate: For an even richer flavor, add chocolate chips to the cake batter.
- Fruit Variations: Swap strawberries for raspberries or cherries for a different fruity flavor!
Serving Suggestions
This Chocolate Strawberry Cake is perfect for any occasion, but it shines at birthday parties, anniversaries, or just a cozy family dinner. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an added indulgence. A cup of coffee or a glass of milk complements the rich flavors beautifully!
Conclusion
In conclusion, this Chocolate Strawberry Cake is not just a dessert; it’s a labor of love that will wow everyone who gets a slice. With its rich chocolate layers and fresh strawberry filling, it’s a dessert that you can feel proud to serve. So gather your ingredients, follow the steps, and enjoy the sweet rewards of your hard work!
FAQ
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just store them in an airtight container in the fridge until you’re ready to assemble.
How should I store leftovers?
Store the cake in an airtight container in the refrigerator. It should last for up to 4 days.
Can I freeze this cake?
Yes, you can freeze the cake layers individually wrapped in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months.
What if I don’t have fresh strawberries?
Frozen strawberries work perfectly for the filling, but make sure to thaw and drain them before cooking!
12
servings3
hours18
minutes669
kcalIndulge in this decadent Chocolate Strawberry Cake, perfect for any celebration! Easy to make and absolutely delicious.
Ingredients
2 cups + 2 tablespoons cake flour2 cups + 2 tablespoons cake flour
1 1/2 cups granulated sugar1 1/2 cups granulated sugar
3/4 cup unsweetened Dutch-processed cocoa powder3/4 cup unsweetened Dutch-processed cocoa powder
1/2 cup dark brown sugar (packed)1/2 cup dark brown sugar (packed)
1 1/2 teaspoons baking powder1 1/2 teaspoons baking powder
3/4 teaspoons baking soda3/4 teaspoons baking soda
1 teaspoon fine sea salt1 teaspoon fine sea salt
6 1/2 tablespoons softened unsalted butter6 1/2 tablespoons softened unsalted butter
1 cup sour cream (room temperature)1 cup sour cream (room temperature)
1/2 cup whole milk (room temperature)1/2 cup whole milk (room temperature)
2 large eggs (room temperature)2 large eggs (room temperature)
1/4 cup vegetable oil1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract1 1/2 teaspoons vanilla extract
1 cup hot coffee1 cup hot coffee
3 cups frozen strawberries3 cups frozen strawberries
4 tablespoons water4 tablespoons water
2 teaspoons lemon juice2 teaspoons lemon juice
2 tablespoons granulated sugar2 tablespoons granulated sugar
1 tablespoon brown sugar (packed)1 tablespoon brown sugar (packed)
1 tablespoon cornstarch1 tablespoon cornstarch
1 1/2 cups unsalted butter1 1/2 cups unsalted butter
2 cups powdered sugar2 cups powdered sugar
1/4 cup reserved strawberry filling1/4 cup reserved strawberry filling
1 tablespoon heavy cream1 tablespoon heavy cream
1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
1/3 cup heavy cream1/3 cup heavy cream
1 1/2 oz 70% dark chocolate bar1 1/2 oz 70% dark chocolate bar
whole fresh strawberries, for decoratingwhole fresh strawberries, for decorating
Directions
- Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat your oven to 350°F (180°C).
- In a large bowl, combine the cake flour, granulated sugar, cocoa powder, dark brown sugar, baking powder, baking soda, and salt. Mix until well combined.
- Add the softened butter to the dry ingredients and mix on low speed until it resembles coarse sand, about 3 minutes.
- In a separate bowl, whisk together the sour cream, whole milk, eggs, vegetable oil, and vanilla extract. Add half of this mixture to the dry ingredients and mix on low speed for 1 minute, forming a thick paste.
- Scrape down the sides of the bowl, then mix in the remaining milk mixture until just combined. Next, add the hot coffee and mix until combined.
- Evenly distribute the cake batter into the prepared cake pans (about 490 grams in each). Bake for 18-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- While the cake is baking, prepare the strawberry filling. In a pot, cook the frozen strawberries, 4 tablespoons of water, and lemon juice over medium heat. Mash occasionally until the mixture is glossy and thickened, about 15 minutes.
- Stir in the granulated sugar and brown sugar, cooking for another 3-4 minutes. Mix the cornstarch with 1 tablespoon of water and stir into the pot, cooking for 2 more minutes until thickened. Set aside to cool.
- For the buttercream, cream the 1 1/2 cups of unsalted butter in a stand mixer until smooth. Gradually add the powdered sugar and beat until fluffy, about 2-3 minutes.
- Mix in the reserved strawberry filling 1 tablespoon at a time. After each addition, beat well before adding the next. Finally, mix in the heavy cream and vanilla bean paste. Beat again until light and fluffy.
- Once the cakes are cooled, assemble the cake. Pipe a border of strawberry buttercream around the edge of the first cake layer, then spread half of the strawberry filling in the center.
- Add the second cake layer and repeat the buttercream and filling process. Place the last cake layer upside down for a flat top.
- Cover the top and sides of the cake with a thin layer of remaining buttercream (for a naked cake look). Chill the cake while preparing the ganache.
- For the ganache, heat the heavy cream until almost boiling. Pour it over the chopped dark chocolate and stir until smooth. Let it sit for 5 minutes to cool.
- Pour the ganache over the chilled cake and use an offset spatula to smooth it over the edges. Allow it to set for 15 minutes before garnishing with whole strawberries and chocolate pieces.
- Let the cake set completely at room temperature before chilling to avoid cracking.
