Description
This luscious Strawberry Chocolate Cake combines rich black cocoa layers with a fresh strawberry filling and a creamy strawberry buttercream frosting. Finished with a decadent chocolate ganache drip and garnished with fresh strawberries, this cake is perfect for special occasions or any celebration. It features moist chocolate layers infused with espresso powder to enhance the chocolate flavor, layered generously with homemade strawberry filling and strawberry-studded frosting for a harmonious balance of sweetness and tartness.
Ingredients
Strawberry Filling
- 1 and 1/2 lbs fresh or frozen strawberries, chopped (684 grams or 4 and 3/4 cups)
- 1/2 cup granulated sugar (105 grams)
- 1 tbsp corn starch
- 1 tbsp water
- 1 tsp vanilla extract
Cake Layers
- 1 and 1/2 cups hot water (355 grams)
- 1 cup black cocoa powder (or dutch process cocoa powder - 111 grams)
- 1 tbsp espresso powder
- 3 cups all-purpose flour, spooned & leveled or weighed out (381 grams)
- 1 and 1/2 cups granulated sugar (315 grams)
- 1 and 1/2 cups light brown sugar, packed (330 grams)
- 3 tsp baking soda (16 grams)
- 1 and 1/2 tsp baking powder (5 grams)
- 3/4 tsp salt
- 1 and 1/2 cups buttermilk, at room temperature (364 grams)
- 3/4 cup vegetable oil (164 grams)
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
Frosting
- 3 cups salted butter, softened at room temperature
- 7 to 8 cups powdered sugar
- 2-3 tbsp heavy cream
- 1/2 cup strawberry filling (140 grams)
- two 1.2 ounce bags freeze dried strawberries (up to 3 bags optional)
- 1 tbsp vanilla extract
- pinch of salt
Chocolate Drip
- 4 ounces semi-sweet chocolate, finely chopped
- 4 ounces heavy cream
- 1-3 tsp vegetable oil
Garnish
- Extra strawberries, for garnish
Instructions
- Make the Strawberry Filling: Add the chopped strawberries and granulated sugar to a medium saucepan over medium-high heat. Cook, stirring occasionally, for 23-28 minutes until the mixture reduces and thickens to a jammy consistency but still slightly runny. Mix corn starch and water in a small bowl until dissolved, then add to the strawberry mixture. Stir and cook for 30-60 seconds until thickened and bubbly. Stir in vanilla extract, adjust sugar if needed. Transfer to a shallow bowl and chill until cold.
- Prep for the Cake Layers: Preheat oven to 350℉. Grease three 9-inch cake pans with shortening, line bottoms with parchment paper, grease again, then dust with flour, tapping out excess.
- Make the Cake Batter: In a large glass measuring cup, whisk hot water with cocoa powder and espresso powder until dissolved; let cool to lukewarm. In a large bowl, combine flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. Whisk cooled cocoa mixture with oil, buttermilk, and vanilla extract. Beat eggs lightly in a separate cup. Pour cocoa liquid and eggs into dry ingredients and whisk gently until combined, ensuring no dry spots remain.
- Bake: Divide batter evenly among the three pans (about 735 grams per pan). Bake for 24-28 minutes until a toothpick inserted comes out with moist crumbs. Cool in pans 10 minutes; loosen edges with a knife and invert onto wire racks to cool completely.
- Make the Frosting: Pulse freeze-dried strawberries to a fine powder in a food processor. Beat butter in a mixer until creamy (~60 seconds). Gradually add powdered sugar, using heavy cream to achieve smooth consistency. Fold in powdered strawberries, half cup strawberry filling, vanilla extract, and salt. Taste and adjust sweetness with more powdered sugar as desired.
- Assemble: Place a small dollop of frosting on cake plate to secure first layer. Place first cake layer and spread 1 and 1/4 cups frosting evenly, extending slightly beyond edges. Pipe a border, then spread about 1/2 cup strawberry filling inside the border. Add second layer, press gently and seal with any frosting overhang. Chill 5-10 minutes to set. Repeat layering and filling for second layer. Place final layer upside down for flat top. Apply a thin crumb coat of frosting and chill 20-30 minutes. Finish frosting entire cake smoothly with remaining frosting and chill again.
- Make Chocolate Drip: Place finely chopped chocolate in a small bowl. Heat heavy cream to simmer and pour over chocolate. Let sit for 4 minutes, then stir until smooth. Add 1-3 tsp vegetable oil to thin to pourable consistency. Place cake on turntable, pour chocolate on top center and spin cake, pushing ganache to edges to create drips. Chill 20-30 minutes until set. Use leftover frosting to pipe decorative border and garnish with fresh strawberries.
- Serve & Store: Chill cake another 20 minutes to set piped frosting. Store leftovers in an airtight container in fridge, wrapping cut portions with plastic wrap to prevent drying. Best consumed within 5-6 days.
Notes
- Strawberry filling can be made up to 2 days ahead and kept refrigerated.
- Ensure cocoa mixture is lukewarm before adding oil, buttermilk, and vanilla to avoid curdling the batter.
- Using freeze-dried strawberries in frosting intensifies flavor without adding moisture.
- Chilling between frosting steps helps keep layers stable during assembly.
- Adjust sugar in the filling to your taste if strawberries are very tart.
- Vegetable oil is preferred in cake for moistness and neutral flavor.
- Chocolate drip consistency is crucial; add oil gradually to avoid overly thin or thick ganache.
- Use a cake scraper or offset spatula for smooth frosting finish.
- Prep Time: 45 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
