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Chocolate Strawberry Cake Recipe

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★★★★★

4.6 from 123 reviews

This decadent Chocolate Strawberry Cake combines rich Dutch-processed cocoa with a moist cake base, layered with a glossy strawberry filling and smooth strawberry-infused buttercream. Finished with a luscious dark chocolate ganache and fresh strawberries, this cake is perfect for special occasions and chocolate lovers alike.

Ingredients

Scale

Cake

  • 2 cups + 2 tablespoons cake flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened Dutch-processed cocoa powder
  • 1/2 cup dark brown sugar (packed)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 6 1/2 tablespoons softened unsalted butter
  • 1 cup sour cream (room temperature)
  • 1/2 cup whole milk (room temperature)
  • 2 large eggs (room temperature)
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup hot coffee (substitute hot water if desired)

Strawberry Filling

  • 3 cups frozen strawberries (can substitute fresh strawberries)
  • 4 tablespoons water
  • 2 teaspoons lemon juice
  • 2 tablespoon granulated sugar
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Strawberry Buttercream

  • 1 1/2 cups unsalted butter
  • 2 cups powdered sugar
  • 1/4 cup reserved strawberry filling
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla bean paste or vanilla extract

Ganache & Decoration

  • 1/3 cup heavy cream
  • 1 1/2 oz 70% dark chocolate bar, chopped
  • Whole fresh strawberries, for decorating

Instructions

  1. Prepare Cake Pans and Oven: Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat your oven to 350°F (180°C).
  2. Mix Dry Ingredients: In a large bowl, sift together cake flour, granulated sugar, cocoa powder, dark brown sugar, baking powder, baking soda, and fine sea salt. Add softened butter and mix on low speed until the mixture resembles coarse sand, about 3 minutes.
  3. Combine Wet Ingredients: Whisk together sour cream, whole milk, eggs, vegetable oil, and vanilla extract in a separate bowl. Add half of this wet mixture to the dry ingredients and mix on low speed for 1 minute to form a thick batter. Scrape down the sides of the bowl well. Add the remaining wet mixture and mix until just combined. Scrape again as needed.
  4. Add Hot Coffee: Mix in the hot coffee gently until fully incorporated, being careful not to overmix. Scrape the bowl down once more.
  5. Bake the Cakes: Evenly divide the batter into the prepared cake pans, approximately 490 grams per pan. Bake for 18-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool completely.
  6. Prepare Strawberry Filling: In a saucepan over medium heat, combine frozen strawberries, water, and lemon juice. Cook, mashing occasionally, until the mixture thickens and becomes glossy, about 15 minutes. Reserve a heaping 1/4 cup of this mixture for the buttercream.
  7. Sweeten & Thicken Filling: Add granulated sugar and brown sugar to the pot with the cooked strawberries and stir for 3-4 minutes. Mix cornstarch with 1 tablespoon water to form a slurry, then stir into the filling. Cook for 2 more minutes until the filling is no longer cloudy. Transfer to a bowl and let cool.
  8. Make Strawberry Buttercream: Using a stand mixer, cream unsalted butter until smooth. Gradually add powdered sugar and beat until light and fluffy, about 2-3 minutes. Incorporate the reserved strawberry filling one tablespoon at a time, mixing well after each addition. Add vanilla bean paste (or extract) and heavy cream. Beat on medium speed for an additional 2-3 minutes until light and fluffy.
  9. Assemble the Cake: On your serving plate, pipe a border of strawberry buttercream around the edge of the bottom cake layer. Spread half of the strawberry filling within the border. Repeat with the second layer. Place the last layer upside down on top to create a flat surface. Apply a thin crumb coat of the remaining buttercream over the top and sides for a naked cake effect. Refrigerate the cake to set the crumb coat while preparing the ganache.
  10. Prepare Ganache: Heat heavy cream gently in the microwave or on the stove until just below boiling. Pour the hot cream over chopped dark chocolate and stir until smooth and emulsified. Let sit for 5 minutes to cool slightly, ensuring it won’t melt the buttercream.
  11. Decorate Cake: Pour the ganache over the chilled cake, using an offset spatula to push it over the edges for a dripped look. Allow ganache to set for 15 minutes. Decorate the top with whole fresh strawberries and chocolate pieces. Let the ganache fully set at room temperature before chilling to prevent cracking.

Notes

  • For accurate cake flour measurement, spoon flour lightly into cup and level with a knife instead of scooping directly.
  • Using Dutch-processed cocoa powder helps deepen the chocolate flavor and adds richness.
  • Room temperature ingredients ensure even mixing and better cake texture.
  • Substituting fresh strawberries for frozen is fine; just adjust cooking time to achieve the right consistency for the filling.
  • Chilling the cake before applying ganache prevents the buttercream from melting.
  • If a thicker buttercream layer is desired, double the buttercream recipe.

Keywords: chocolate strawberry cake, chocolate cake, strawberry filling, strawberry buttercream, chocolate ganache, layered cake, homemade cake, dessert

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