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Chocolate Strawberry Cake Recipe

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This decadent Chocolate Strawberry Cake combines rich cocoa-infused layers with luscious whipped chocolate ganache and fresh strawberries. Perfect for special occasions, this moist and tender cake is carefully baked, chilled, and assembled to create a stunning dessert featuring layers of smooth chocolate ganache and juicy strawberries, finished with a silky chocolate frosting.

Ingredients

Dry Ingredients

  • 225 g (1 1/2 cups) Cake flour
  • 345 g (1 1/2 cups) Granulated sugar
  • 80 g (3/4 cup) Unsweetened cocoa powder
  • 1 teaspoon baking soda (about 6 g)
  • 1 teaspoon baking powder (about 6 g)
  • 1/2 teaspoon salt (about 3 g)

Wet Ingredients

  • 3 large eggs, room temperature
  • 160 ml (2/3 cup) Vegetable oil (sunflower or grapeseed)
  • 190 ml (2/3 cup) Full-fat buttermilk
  • 170 ml (2/3 cup) Hot coffee or water
  • 1 teaspoon vanilla extract

Ganache and Filling

  • 400 g (14 oz) Semi-sweet baking chocolate
  • 400 ml (1 2/3 cups) Heavy cream, full fat (heated)
  • 400 ml (1 2/3 cups) Heavy cream, full fat and cold
  • 200 g (1 cup) Fresh strawberries

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 329°F (165°C) and line three 6-inch (15 cm) round cake pans with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: In a bowl, sift together cake flour, cocoa powder, baking soda, baking powder, and salt for an even texture.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs, sugar, vanilla extract, and vegetable oil for about 2 minutes until pale and smooth to incorporate air.
  4. Add Buttermilk and Coffee: Add the buttermilk and hot coffee (or water) to the wet mixture and mix well to combine.
  5. Combine Dry and Wet: Gradually add the dry ingredients in batches to the wet mixture, gently whisking until smooth and free of lumps.
  6. Divide Batter: Evenly divide the batter among the prepared pans for uniform baking.
  7. Bake the Cake: Bake all pans simultaneously for 35-40 minutes, or if using one pan, bake each batch for about 20 minutes. Check doneness by inserting a toothpick that should come out clean or with few crumbs.
  8. Cool the Layers: Allow the cakes to cool slightly in the pans, then unmold and place upside down on a rack to cool completely.
  9. Chill Cake Layers: Wrap the cooled cake layers tightly and refrigerate for at least 2 hours to firm up for assembly.
  10. Prepare Chocolate Ganache - Chop Chocolate: Finely chop the semi-sweet baking chocolate and place in a bowl for ganache preparation.
  11. Heat Cream: Heat 400 ml of heavy cream to a simmer, then pour it gradually over the chopped chocolate, stirring continuously to create a smooth emulsion.
  12. Add Cold Cream: Add the remaining 400 ml of cold heavy cream and mix thoroughly until fully incorporated.
  13. Smooth Ganache: Use an immersion blender briefly if needed to blend the ganache until smooth.
  14. Refrigerate Ganache: Cover and refrigerate the ganache overnight or for a minimum of 6 hours to thicken.
  15. Level Cake Layers: Trim the tops of the chilled cake layers to create flat, even surfaces for stacking.
  16. Whip Ganache: Whip the cold ganache for about 3 minutes until it becomes smooth and firm, perfect for spreading and piping.
  17. Prepare Piping Bag: Transfer the whipped ganache into a piping bag for easier assembly and decoration.
  18. Assemble Cake - First Layer: Place the first cake layer on a cake board or turntable. Spread a layer of ganache evenly, add a layer of fresh strawberries, and cover with more ganache.
  19. Repeat Layers: Repeat the process with the remaining cake layers, building the cake with ganache and strawberries between each.
  20. Crumb Coat: Apply a thin crumb coat layer of ganache over the entire cake to seal in crumbs. Chill the cake for 20 minutes to set the crumb coat.
  21. Final Frosting: Frost the cake completely with remaining whipped ganache for a smooth finish.
  22. Decorate: Use leftover ganache and fresh strawberries to decorate the top of the cake attractively.
  23. Chill Before Serving: Refrigerate the finished cake for at least 2 hours to allow ganache to set properly before slicing and serving.

Notes

  • Use cake flour for a lighter, tender crumb in the cake layers.
  • Hot coffee enhances the chocolate flavor without adding bitterness; water can be used as an alternative.
  • Make sure eggs are at room temperature for better mixing and texture.
  • Refrigerating the cake layers and ganache is crucial for easier assembly and better stability.
  • The ganache needs to be whipped cold to achieve the right fluffy and spreadable consistency.
  • Fresh strawberries add a bright, natural sweetness and acidity balancing the rich chocolate ganache.
  • Wrap cake layers tightly to prevent drying out in the refrigerator.
  • Allow the cake to rest chilled to set layers well for clean, neat slicing.

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