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Chocolate Strawberry Cake

Chocolate strawberry cake with strawberry buttercream and ganache drip
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A triple layer chocolate strawberry cake with fresh strawberry buttercream, a glossy ganache drip, and a crown of whole strawberries.

Ingredients

Units Scale

Chocolate cake (three 8 inch layers):

  • 2 cups (250 g) all purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (75 g) Dutch process cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot brewed coffee
  • 1/2 cup (120 ml) neutral oil
  • 2 tsp vanilla extract

Strawberry buttercream:

  • 1 1/2 cups (340 g) unsalted butter, softened
  • 4 1/2 cups (540 g) powdered sugar, sifted
  • 1 cup (about 40 g) freeze dried strawberries, blended to a fine powder
  • 2 to 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Chocolate ganache drip:

  • 4 oz (115 g) semisweet chocolate, finely chopped
  • 1/2 cup (120 ml) heavy cream

To decorate:

  • 1 lb (450 g) fresh strawberries, whole, hulled if preferred (about 12 to 16 for the crown), plus extra for styling

Instructions

  1. Heat the oven to 350 F (175 C). Grease three 8 inch round pans, line the bottoms with parchment, and dust lightly with cocoa.
  2. Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
  3. Add the eggs, buttermilk, oil, and vanilla and beat on medium for 2 minutes. Stir in the hot coffee last. The batter will look very thin, which is exactly right.
  4. Divide the batter evenly among the pans. Bake 30 to 34 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pans 10 minutes, then turn out onto a rack and cool completely.
  5. Beat the butter 3 to 4 minutes until pale and fluffy. Add the powdered sugar in additions, then the strawberry powder, vanilla, salt, and enough cream to reach a smooth, pipeable texture. Beat 2 minutes more.
  6. Level the cooled layers. Stack them with an even layer of buttercream between each, crumb coat the outside, and chill 20 minutes. Apply a smooth final coat and chill 15 minutes more.
  7. For the ganache, heat the cream just to a simmer, pour it over the chopped chocolate, wait 2 minutes, then stir smooth. Let it cool until pourable but not hot, around 90 F.
  8. Spoon the ganache along the top edge so it drips down the sides, then fill in the top. Work quickly while it flows.
  9. Arrange whole strawberries in a ring around the top edge and add a small cluster in the center. Chill 15 minutes to set before slicing.

Notes

  • Fresh puree swap: instead of the freeze dried powder, cook 1 cup chopped berries down to 1/3 cup, cool it, and beat it in. Add a little extra powdered sugar if the frosting loosens.
  • Two layer version: divide the batter between two pans and bake 36 to 40 minutes, then reduce the buttercream by about a third.
  • Make ahead: bake the layers a day early and wrap them well, then frost the day you serve. Add the fresh strawberries within a few hours of serving so they stay glossy.
  • If the drips run too far, let the ganache cool a minute longer. If it seizes at the edge it was too cool, so warm it briefly and try again.

Nutrition

Find it online: https://zhangcatherine.com/chocolate-strawberry-cake/