Description
A luxurious three-layer chocolate cake that combines a tender, coffee-bloomed cocoa crumb with a vibrant frosting made from fresh strawberries. Finished with a silky chocolate ganache drip, this recipe is a sophisticated yet approachable treat for any celebration.
Ingredients
- 40g unsweetened cocoa powder
- 240ml hot coffee or boiling water
- 240ml buttermilk
- 240ml vegetable oil
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsalted butter, room temperature
- 4 cups confectioners’ sugar
- 1/2 cup fresh strawberries, finely chopped
- Pinch of salt
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- Whole fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing them and lining with parchment paper.
- Sift cocoa powder into a bowl, whisk in hot coffee or boiling water until dissolved, and let cool for 10 minutes.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Add the vegetable oil, buttermilk, eggs, and vanilla to the cooled cocoa mixture and whisk until smooth.
- Combine the wet cocoa mixture into the dry flour mixture, whisking until fully incorporated.
- Divide the batter among the three pans and bake for 30 minutes until the tops are springy.
- Cool the cakes in the pans before transferring them to a wire rack to cool completely.
- Beat room-temperature butter and a pinch of salt for 5 minutes, then gradually beat in confectioners’ sugar and chopped strawberries until light and pink.
- Assemble the cake by layering the sponges with buttercream, frost the exterior, and chill for one hour.
- Prepare a ganache by melting chopped chocolate with hot heavy cream, pour over the chilled cake for a drip effect, and top with fresh berries.
Notes
To ensure a stable frosting, make sure your chopped strawberries are at room temperature and patted dry with a paper towel before mixing them into the butter. For the cleanest ganache drips, ensure the cake has been thoroughly chilled for at least an hour so the chocolate sets quickly as it runs down the sides. If you do not have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice to a cup of regular milk and letting it sit for five minutes.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American