Chocolate Strawberry Cake

There’s something magical about combining chocolate and strawberries. The rich, indulgent flavor of chocolate perfectly complements the sweet, fresh taste of strawberries, creating a dessert that’s not only delicious but also beautiful. Today, I’m sharing a recipe for a Decadent Chocolate Strawberry Cake that’s perfect for any occasion. Thank you for joining me on this culinary journey—let’s dive in!

Ingredients

Chocolate Cake

• ½ cup unsweetened cocoa powder
• 1 cup boiling water
• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 2 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp salt
• 1 cup vegetable oil
• 1 cup whole buttermilk, room temperature
• 3 large eggs, room temperature
• 1 tbsp vanilla extract

Strawberry Buttercream

• 1 ½ cups unsalted butter, room temperature
• A pinch of salt
• 6 to 8 cups confectioners’ sugar
• ½ cup chopped fresh strawberries

Ganache

• 3 ½ oz semi-sweet chocolate, chopped
• ½ cup heavy whipping cream

Garnish

• Fresh strawberries

How to Make Decadent Chocolate Strawberry Cake

1: Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Bloom the cocoa by mixing the cocoa powder with boiling water until smooth. Let it cool.
3. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
4. Combine the wet ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, and vanilla extract. Add the cooled cocoa mixture and blend until smooth.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2: Make the Strawberry Buttercream

1. Beat the butter: In a large bowl, beat the unsalted butter and a pinch of salt until creamy.
2. Add sugar and strawberries: Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition. Once the desired consistency is reached, fold in the chopped fresh strawberries.

3: Prepare the Ganache

1. Heat the cream: In a small saucepan, bring the heavy whipping cream to a simmer over medium heat.
2. Melt the chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy. Let the ganache cool slightly before using.

4: Assemble the Cake

1. Layer the cake: Place one cake layer on a serving plate. Spread a generous amount of strawberry buttercream over the top. Repeat with the second layer. Top with the final cake layer.
2. Frost the cake: Spread the remaining buttercream over the top and sides of the cake.
3. Drizzle the ganache: Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides.
4. Garnish: Decorate with fresh strawberries on top.

Helpful Tips

• Cooling the Cakes: Make sure the cakes are completely cool before frosting to prevent the buttercream from melting.
• Ganache Consistency: If the ganache is too thick, add a bit more cream. If it’s too thin, let it cool for a few more minutes.
• Strawberry Buttercream: If the buttercream becomes too runny due to the strawberries, add more confectioners’ sugar to thicken it.

Substitutions and Variations

• Dairy-Free: Substitute buttermilk with almond milk mixed with 1 tablespoon of vinegar, and use dairy-free butter for the buttercream.
• Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.
• Flavor Twist: Add a tablespoon of espresso powder to the cake batter for a mocha flavor.

Frequently Asked Questions

Can I use frozen strawberries for the buttercream?

Yes, but make sure to thaw and drain them well to avoid excess moisture.

How long will this cake stay fresh?

The cake will stay fresh for up to 3 days when stored in an airtight container in the refrigerator.

Can I make the cake layers in advance?

Absolutely! You can bake the cake layers a day ahead and store them, tightly wrapped, at room temperature or freeze them for up to a month.

Storage Instructions

• Room Temperature: Store the cake in a cool place in an airtight container for up to 2 days.
• Refrigerator: Keep the cake refrigerated in an airtight container for up to 5 days.
• Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.

More Relevant Recipes

• Orange Crush Poke Cake
• Chocolate Raspberry Cake
• Chocolate Mousse Cake

Creating this Decadent Chocolate Strawberry Cake has been an absolute joy, and I hope you find as much pleasure in making and eating it as I do. Happy baking!

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