Description
This decadent Chocolate Strawberry Cake combines rich dark cocoa flavor with a moist, tender crumb, layered with a creamy buttercream frosting studded with fresh diced strawberries and topped with luscious chocolate ganache and fresh strawberries. Perfect for celebrations or any time you crave an elegant dessert.
Ingredients
Scale
Cake Batter
- 3 cups flour
- 3 cups granulated sugar
- 1 1/2 cups special dark chocolate cocoa powder
- 1 Tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 4 large eggs
- 1/2 cup sour cream
- 1 cup buttermilk
- 1 1/2 cups warm water
- 1/2 teaspoon espresso powder
- 1/2 cup canola oil
- 1 Tablespoon pure vanilla extract
Buttercream Frosting
- 2 cups unsalted butter (softened)
- 6 cups powdered sugar
- 4 teaspoons vanilla extract
- 1/2 cup strawberries (finely diced)
- 5-7 Tablespoons heavy whipping cream
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Decoration
- Fresh strawberries for topping
Instructions
- Preheat and prepare pans: Preheat oven to 350°F (175°C) and spray three 9-inch cake pans with baking spray to prevent sticking.
- Mix espresso and water: In a small bowl, whisk together the espresso powder with warm water until fully combined to enhance the chocolate flavor.
- Combine dry ingredients: In your stand mixer bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well mixed.
- Add wet ingredients: Gradually add eggs, sour cream, buttermilk, the espresso mixture, canola oil, and vanilla extract into the dry ingredients. Mix until the batter is smooth and fully combined.
- Divide batter and bake: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 25-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes: Remove pans from oven and allow cakes to cool for about 20 minutes, then remove cakes from pans and cool completely on wire racks.
- Prepare buttercream frosting: In a stand mixer, beat softened butter until creamy and light. Gradually add powdered sugar and continue beating. Add vanilla extract and heavy cream a little at a time to reach desired consistency. Fold in finely diced strawberries gently to avoid coloring the entire frosting.
- Assemble cake layers: Place one cake layer on a serving plate or cake stand. Spread an even layer of strawberry buttercream on top. Repeat with remaining layers, finishing with a layer of buttercream on top and sides of the cake.
- Make chocolate ganache: Heat heavy cream until just simmering and pour over chocolate chips in a bowl. Let sit for a couple of minutes, then stir gently until smooth and glossy.
- Top cake with ganache and fresh strawberries: Pour chocolate ganache over the top of the frosted cake, letting it drip down the sides. Decorate with fresh strawberries on top as desired.
- Chill and serve: Refrigerate cake for at least 30 minutes to set the ganache. Bring to room temperature before serving for best flavor and texture.
Notes
- Make sure all ingredients, especially eggs and dairy, are at room temperature for better batter consistency.
- Warm water with espresso intensifies chocolate flavor without adding bitterness.
- Use unsalted butter for frosting to control saltiness.
- If fresh strawberries are not in season, use frozen diced strawberries, drained well before folding into frosting.
- Ganache can be made ahead and gently reheated if needed.
- Store leftover cake covered in the refrigerator for up to 3 days.
