Description
This Strawberry Chocolate Cake features moist cocoa layers bloomed with hot coffee for an intense depth of flavor, paired beautifully with a fresh, vibrant strawberry buttercream. Topped with a silky chocolate ganache drip, it is a stunning dessert that balances rich decadence with bright fruit notes.
Ingredients
- Unsweetened Cocoa Powder
- Hot Coffee or Boiling Water
- All-purpose Flour
- Granulated Sugar
- Baking Soda
- Baking Powder
- Salt
- Vegetable Oil
- Buttermilk
- Large Eggs
- Vanilla Extract
- Unsalted Butter
- Confectioners’ Sugar
- Fresh Strawberries
- Semi-sweet Chocolate
- Heavy Cream
Instructions
- Preheat your oven to 350F (175C) and prepare three 9-inch round pans with butter and parchment paper.
- Sift the cocoa into a medium bowl, whisk in the hot coffee or water until smooth, and let it cool for 10 minutes.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Whisk the oil, buttermilk, eggs, and vanilla into the cooled cocoa mixture, then combine with the dry ingredients until smooth.
- Divide the batter evenly among the prepared pans and bake for approximately 30 minutes or until springy to the touch.
- Prepare the buttercream by beating butter and salt until fluffy, then gradually adding sugar and chopped fresh strawberries.
- Layer the cooled cakes with frosting, cover the exterior, and chill for at least one hour to set.
- Pour a smooth ganache made of heated cream and chocolate over the chilled cake and garnish with extra berries before serving.
Notes
To prevent your frosting from becoming too thin, ensure your fresh strawberries are finely diced and patted very dry with a paper towel before mixing them into the buttercream. Using room temperature buttermilk and eggs will help the batter emulsify properly for a more tender, professional crumb.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American