Description
This decadent Strawberry Chocolate Cake features moist cocoa-infused layers topped with a fluffy, fresh strawberry buttercream. A glossy chocolate ganache drip provides a rustic yet elegant finish, making it an ideal centerpiece for any seasonal celebration.
Ingredients
- Unsweetened cocoa powder
- Boiling water or hot coffee
- All-purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- Salt
- Vegetable oil
- Buttermilk
- Large eggs
- Vanilla extract
- Unsalted butter, room temperature
- Confectioners’ sugar
- Fresh strawberries, chopped and whole
- Semi-sweet chocolate
- Heavy cream
Instructions
- Preheat your oven to 350F (175C) and butter three 9-inch round cake pans, lining the bottoms with parchment paper.
- Whisk the boiling water or coffee into the sifted cocoa powder and let it cool for 10 minutes while whisking the dry ingredients together in a separate bowl.
- Mix the oil, buttermilk, eggs, and vanilla into the cooled cocoa mixture, then combine with the dry ingredients until smooth.
- Divide the batter between the pans and bake for 30 minutes or until the tops are springy, then cool completely.
- Beat the butter and salt for 5 minutes, then slowly add confectioners’ sugar and chopped strawberries, beating until light and airy.
- Stack the cake layers with frosting in between, chill the assembled cake for one hour, and finish with a ganache made of hot cream and chocolate.
Notes
For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. If your kitchen is particularly warm, keep the cake refrigerated until about 30 minutes before serving to maintain the integrity of the fresh strawberry buttercream.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American