Chocolate Strawberry Cake
A decadent yet balanced cake featuring rich chocolate layers, a fresh strawberry filling, and luscious buttercream, perfect for special occasions.
Ingredients
For the cake batter
- 2 cups cake flour Use all-purpose flour minus 2 tablespoons per cup if cake flour is unavailable.
- 2 tablespoons cake flour See notes on measuring.
- 1.5 cups granulated sugar
- 3/4 cup unsweetened Dutch-processed cocoa powder Less acidic and gives a deeper flavor.
- 1/2 cup dark brown sugar Packed.
- 1.5 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6.5 tablespoons softened unsalted butter
- 1 cup sour cream Room temperature.
- 1/2 cup whole milk Room temperature.
- 2 large eggs Room temperature.
- 1/4 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 1 cup hot coffee Can substitute with hot water.
For the strawberry filling
- 3 cups frozen strawberries Can use fresh strawberries.
- 4 tablespoons water
- 2 teaspoons lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar Packed.
- 1 tablespoon cornstarch
For the buttercream and finish
- 1.5 cups unsalted butter Softened.
- 2 cups powdered sugar
- 1/4 cup reserved strawberry filling From above.
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste Or vanilla extract.
- 1/3 cup heavy cream For ganache.
- 1.5 oz 70% dark chocolate bar About 42 g.
- Whole fresh strawberries for decorating
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment; grease parchment.
- In a large bowl, sift together cake flour, cocoa powder, granulated sugar, dark brown sugar, baking powder, baking soda, and salt until uniform.
- Add softened butter to the dry mix and beat on medium speed until combined and sandy.
- In a separate bowl, whisk sour cream, milk, eggs, vegetable oil, and vanilla until smooth. Add the wet mixture to the dry and mix until mostly combined.
- Slowly pour in the hot coffee while mixing on low; batter will loosen. Scrape bowl and mix for 5–10 seconds more.
Baking
- Divide batter evenly between prepared pans. Smooth tops and bake for 28–33 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cakes cool in pans for 10–15 minutes, then invert onto racks to cool completely.
Strawberry Filling
- In a medium saucepan, combine strawberries, 4 tbsp water, lemon juice, granulated sugar, and brown sugar. Bring to a gentle simmer, stirring occasionally, until fruit breaks down (about 8–10 minutes).
- Mix 1 tbsp water with cornstarch and stir into the simmering fruit, cooking for 1–2 minutes until glossy and slightly thickened. Reserve 1/4 cup for buttercream and chill the rest.
Buttercream
- In a stand mixer, beat softened butter on medium speed until pale and smooth (2–3 minutes).
- Gradually add powdered sugar on low, then increase speed to medium-high until fluffy.
- Add reserved strawberry filling, heavy cream, and vanilla bean paste. Beat until silky and spreadable.
Ganache
- Heat heavy cream until just simmering. Pour over chopped dark chocolate, let sit for 1 minute, then stir until smooth. Let cool slightly before using.
Assembly
- Level the cakes with a serrated knife if domed. Place one layer on a cake board, spread a thin crumb coat of buttercream, then a generous layer of chilled strawberry filling. Top with the second layer.
- Apply a thin crumb coat over the entire cake and chill for 15–20 minutes until set.
- Apply the remaining buttercream smoothly, then spoon warm ganache over the top, letting it drip over the edges.
- Decorate with whole fresh strawberries and chill briefly to set ganache before serving.
Notes
Serve slices at room temperature for the best texture. Store covered at room temperature for up to 24 hours, or in the refrigerator for 3–4 days. Can freeze slices for up to 2 months.