Dessertscambreabakes5.0
Chocolate Strawberry Cake
Chocolate strawberry cake—three layers of moist chocolate cake, fresh strawberry filling, fluffy strawberry buttercream, and chocolate ganache. It's basically a giant chocolate-covered strawberry in cake form!
👥 12 Servings⏱️ Prep & Cook: 3h 18m⏳ Prep: 3h🔥 Cook: 18 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- pot
- mixing bowl
- stove
- microwave
- spatula
📝 Preparation Steps
1
For the Cake Batter
2
Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat then oven to 350 F/180 C.
3
Combine the cake flour, sugar, cocoa powder, brown sugar, baking powder, baking soda, and salt. Mix in the butter until it resembles coarse sand, about ⏱️ 3 minutes on low speed.
cup dark brown sugar (packed)1/2brown sugar (packed)1 tablespoon
4
Whisk together the sour cream, milk, eggs, oil, and vanilla. Add half to the bowl and mix on low speed for ⏱️ 1 minute, forming a thick paste. Scrape down the bowl. Mix in the rest of the milk mixture until just combined. Scrape down the bowl. Then mix in the hot coffee until just combined. Scrape the bowl again if needed.
sour cream (room temperature)1 cuplarge eggs (room temperature)2hot coffee (sub hot water)1 cup
5
Evenly distribute the cake batter into the prepared cake pans (490 grams in each). Bake for ⏱️ 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
6
For the Filling
7
Cook the strawberries, water, and lemon juice over medium heat, mashing occasionally, until glossy and thickened, about ⏱️ 15 minutes. Set aside a heaping 1/4 cup for the buttercream.
water1 tablespoonlemon juice2 teaspoons
8
Mix the sugar and brown sugar into the pot and continue cooking for ⏱️ 3-4 minutes. Stir in the cornstarch slurry and cook ⏱️ 2 minutes longer until it no longer looks cloudy. Transfer the filling to a bowl and set it aside to cool.
cup dark brown sugar (packed)1/2brown sugar (packed)1 tablespooncornstarch1 tablespoon
9
For the Buttercream
10
Cream the butter in a stand mixing bowl until smooth. Then mix in the powdered sugar. Once combined, beat the buttercream for ⏱️ 2-3 minutes until light and fluffy. Mix in the strawberry compote 1 tablespoon at a time, beating well after each addition before adding the next. Then mix in the vanilla extract and heavy cream. Beat the buttercream on medium speed for another ⏱️ 2-3 minutes until light and fluffy again.
powdered sugar2 cupsheavy cream1 tablespooncup heavy cream1/3
11
Assembly
12
Pipe a border of strawberry buttercream around the edge of the first cake layer. Then spread half of the strawberry filling in the center.
13
Continue assembling, with the last cake layer placed upside down for a flat top. Use the remaining buttercream to cover the top and sides of the cake with a thin layer of frosting (for a naked cake look). Then chill the cake in the fridge while you make the ganache. If you prefer a thicker layer of frosting, you will want to make a double batch of buttercream!
14
Heat the cream in the microwave or in a pot on the stove until almost boiling. Pour the cream over the chocolate chips, then stir to emulsify. Set it aside for ⏱️ 5 minutes to cool. If it’s warm it will melt the buttercream!
15
Pour the ganache on top of the cake and use an offset spatula to push it over the edges. Let it set for ⏱️ 15 minutes before garnishing the top with whole strawberries and chocolate pieces. Let it set completely at room temperature before chilling to avoid cracking!
Nutrition Facts
calories
669 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
3 g
sugar Content
73 g
sodium Content
337 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
110 mg
carbohydrate Content
85 g
saturated Fat Content
21 g
unsaturated Fat Content
14 g
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