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Chocolate Strawberry Cake

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A moist and rich chocolate cake layered with fresh strawberry filling and strawberry buttercream, topped with silky chocolate ganache and fresh strawberries.

Ingredients

Scale
  • 1 2/3 cup (200 grams) all-purpose flour
  • 1/3 cup + 3 tablespoons (45 grams) Dutch processed cocoa powder
  • 1 cup (215 grams) granulated sugar
  • 2 teaspoons espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup hot water
  • 2 cups (303 grams) strawberries, chopped
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar (for filling)
  • 1 teaspoon cornstarch
  • 1/4 cup water (for slurry)
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup reserved strawberry filling
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 6 ounces dark chocolate (for ganache)
  • Additional fresh strawberries for decoration

Instructions

  1. Preheat oven to 350°F. Prepare two 8" round cake pans by buttering and dusting with cocoa powder or using baking spray.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, espresso powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, buttermilk, oil, and vanilla extract until combined. Pour wet ingredients into dry ingredients and mix.
  4. Add hot water slowly while mixing to bloom the cocoa powder and fully incorporate all ingredients.
  5. Divide the batter evenly into the prepared pans and bake for 35-40 minutes, or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
  7. To make the strawberry filling, combine chopped strawberries, lemon juice, and sugar in a saucepan over medium heat. Cook until strawberries release juices.
  8. Mix cornstarch with water to form a slurry and stir into the strawberry mixture. Cook until thickened, then cool completely and reserve 1/4 cup for frosting.
  9. For strawberry buttercream, beat butter until creamy, gradually add powdered sugar, then mix in reserved strawberry filling, vanilla extract, and heavy cream until light and fluffy.
  10. To assemble, place one cake layer on a plate, pipe a border of buttercream around the edge, spread half the strawberry filling inside, then top with the second cake layer.
  11. Frost the top and sides of the cake with remaining strawberry buttercream. Chill cake while making ganache.
  12. Make ganache by heating heavy cream and pouring over chopped dark chocolate. Stir until smooth and slightly cooled.
  13. Pour ganache over the chilled cake, letting it drip down the sides. Decorate with fresh strawberries on top.
  14. Refrigerate the cake until ready to serve. Bring to room temperature before slicing.

Notes

For best results, use fresh ripe strawberries for the filling. Allow the cake to cool completely before frosting to prevent melting. Chill the cake briefly before applying ganache to maintain frosting integrity.

Nutrition

Find it online: https://www.receipster.com/chocolate-cake-strawberry-filling/

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