Description
Three layers of moist chocolate cake, fresh strawberry filling, fluffy strawberry buttercream, and rich chocolate ganache. This cake tastes like a chocolate-covered strawberry in dessert form.
Ingredients
For the Chocolate Cake Batter:
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2 cups + 2 tablespoons cake flour
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1 1/2 cups granulated sugar
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3/4 cup unsweetened Dutch-processed cocoa powder
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1/2 cup dark brown sugar, packed
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1 teaspoon baking powder
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3/4 teaspoons baking soda
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1 teaspoon fine sea salt
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6 1/2 tablespoons unsalted butter, softened
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1 cup sour cream, room temperature
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1/2 cup whole milk, room temperature
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2 large eggs, room temperature
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1/4 cup vegetable oil
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1 1/2 teaspoons vanilla extract
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1 cup hot coffee (or hot water)
For the Strawberry Filling:
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3 cups frozen strawberries (or sub fresh)
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4 tablespoons water
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2 teaspoons lemon juice
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2 tablespoons granulated sugar
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1 tablespoon brown sugar, packed
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1 tablespoon water
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1 tablespoon cornstarch
For the Strawberry Buttercream:
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1 1/2 cups unsalted butter
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2 cups powdered sugar
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1/4 cup reserved strawberry filling
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1 tablespoon heavy cream
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1 teaspoon vanilla bean paste or vanilla extract
For the Chocolate Ganache:
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1/3 cup heavy cream
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1 1/2 oz 70% dark chocolate bar
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Whole fresh strawberries, for decorating
Instructions
1. Make the Chocolate Cake:
– Grease and line three 8-inch cake pans. Preheat oven to 350°F (180°C).
– In a stand mixer, combine flour, sugar, cocoa, brown sugar, baking powder, baking soda, and salt. – Mix in softened butter until crumbly.
– In a separate bowl, whisk sour cream, milk, eggs, oil, and vanilla. Add half to the dry mix and beat for 1 minute.
– Scrape the bowl.
– Add the rest of the wet mix and beat again.
– Then add hot coffee and mix until smooth.
– Divide evenly between pans and bake for 18 to 25 minutes. Cool completely.
2. Make the Strawberry Filling:
– In a saucepan, cook strawberries, water, and lemon juice over medium heat.
– Mash gently while cooking.
– Add sugars and stir.
– Mix cornstarch with water to make a slurry, then stir into the berries.
– Cook 2 more minutes until thickened.
– Set aside 1/4 cup for the buttercream and let the rest cool.
3. Make the Strawberry Buttercream:
– Beat butter until smooth and creamy.
– Add powdered sugar and beat until fluffy.
– Add reserved strawberry filling 1 tablespoon at a time, then mix in cream and vanilla.
– Beat again for 2 to 3 minutes until light.
4. Assemble the Cake:
– Place the first cake layer down.
– Pipe a buttercream border, then fill the center with half the strawberry filling.
– Repeat with the second layer.
– Place the final cake layer upside down for a flat top.
– Apply a crumb coat or full coat of buttercream and chill the cake.
5. Make and Pour Ganache:
– Heat cream to just below boiling.
– Pour over chopped chocolate and stir until smooth.
– Let cool for 5 minutes.
– Pour ganache over the top of the chilled cake and gently spread it to the edges.
– Allow it to drip naturally.
– Garnish with whole strawberries and chocolate shavings.
Storage Tips:
– Wrap individual slices in plastic wrap and refrigerate for up to 5 days.
– Store whole uncut cake for up to 1 week in the fridge.
– To freeze, wrap layers or finished slices tightly and store for up to 1 month.
– Thaw overnight in the fridge.
– Make cake layers up to 5 days ahead.
– Buttercream and strawberry filling can be prepared in advance and refrigerated.
Notes
- Always measure flour using the spoon and level method or a kitchen scale.
- Use Dutch-processed cocoa powder only for best results.
- For a thicker buttercream layer, double the buttercream recipe.
- Make sure strawberries are fully cooled before adding to frosting or cake layers.
- Prep Time: 3 hours
- Cook Time: 18 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American