strawberry chocolate cake

If you’re looking for the ultimate dessert to satisfy both chocolate and strawberry cravings, this strawberry chocolate cake is a perfect match.

It’s rich, moist, and bursting with flavors from the deep chocolate cake layers, homemade strawberry filling, creamy strawberry buttercream, and smooth chocolate ganache.

Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress!

Ingredients List

For the Chocolate Cake

• 2 cups + 2 tablespoons cake flour (measure carefully)
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened Dutch-processed cocoa powder (I use Ghirardelli)
• 1/2 cup dark brown sugar, packed
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon fine sea salt
• 6 1/2 tablespoons unsalted butter, softened
• 1 cup sour cream, room temperature
• 1/2 cup whole milk, room temperature
• 2 large eggs, room temperature
• 1/4 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 cup hot coffee (or hot water)

For the Strawberry Filling

• 3 cups frozen strawberries (substitute fresh if desired)
• 4 tablespoons water
• 2 teaspoons lemon juice
• 2 tablespoons granulated sugar
• 1 tablespoon brown sugar, packed
• 1 tablespoon water
• 1 tablespoon cornstarch

For the Strawberry Buttercream

• 1 1/2 cups unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup reserved strawberry filling
• 1 tablespoon heavy cream
• 1 teaspoon vanilla bean paste or vanilla extract

For the Chocolate Ganache

• 1/3 cup heavy cream
• 1 1/2 oz 70% dark chocolate bar

For Decoration

• Whole fresh strawberries (for decorating)

Required Kitchen Tools

When making this beautiful strawberry chocolate cake, having the right tools on hand makes the process easier and more enjoyable. Here’s what you’ll need:

1. Mixing Bowls & Stand Mixer: For combining the cake ingredients and mixing the buttercream.
2. Measuring Cups & Spoons: Accurate measurements are key to this cake’s success.
3. Cake Pans: You’ll need three 8-inch cake pans, greased and lined with parchment paper.
4. Piping Bags: For filling the cake with strawberry buttercream and creating a clean, professional look.
5. Offset Spatula: Perfect for spreading the buttercream and ganache evenly.
6. Cooling Rack: To allow your cake layers to cool before assembly.

Cake Preparation

Mixing the Chocolate Cake Batter

Start by preparing the cake batter. Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat your oven to 350°F (180°C).

In a large mixing bowl, combine the cake flour, granulated sugar, cocoa powder, brown sugar, baking powder, baking soda, and sea salt. Mix these dry ingredients well. Then, add the softened butter to the dry mixture and mix on low speed until the mixture resembles coarse sand. This should take about 3 minutes.

In a separate bowl, whisk together the sour cream, milk, eggs, vegetable oil, and vanilla extract. Gradually add half of this wet mixture to the dry ingredients and mix on low speed for 1 minute. The batter will start to form a thick paste. Scrape down the sides of the bowl and mix in the rest of the wet ingredients until everything is just combined.

Now, gradually mix in the hot coffee (or hot water) until the batter is smooth. Scrape down the bowl again to ensure everything is evenly incorporated.

Baking the Cake Layers

Evenly distribute the cake batter among the three prepared pans. Each pan should contain about 490 grams of batter. Bake the cakes for 18-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Keep a close eye on them so they don’t over-bake!

Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Strawberry Filling and Buttercream

Making the Strawberry Filling

While your cake layers are cooling, let’s prepare the strawberry filling. In a medium saucepan, combine the frozen strawberries (or fresh if you prefer), water, and lemon juice. Cook over medium heat, mashing the strawberries occasionally, until the mixture becomes thick and glossy—this should take around 15 minutes.

Add the granulated sugar and brown sugar to the pot, stirring well. Continue to cook for another 3-4 minutes. In a small bowl, mix the tablespoon of water with the cornstarch to create a slurry. Add this mixture to the saucepan and cook for 2 more minutes until the filling has thickened and is no longer cloudy. Once done, transfer the filling to a bowl and set it aside to cool. Remember to save about 1/4 cup of this filling for the buttercream!

Preparing the Strawberry Buttercream

For the buttercream, beat the softened butter in a stand mixer until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until well combined. Increase the speed and beat for 2-3 minutes until the mixture is light and fluffy.

Now, add the reserved strawberry filling to the buttercream, 1 tablespoon at a time, beating well after each addition. Once all the filling is incorporated, add the vanilla extract and heavy cream. Beat the buttercream on medium speed for another 2-3 minutes, or until it’s light and fluffy. This is your luscious strawberry buttercream!

Assembling the Strawberry Chocolate Cake

Assembling the Cake Layers

Once your cake layers have completely cooled, it’s time to assemble the cake. Start with the first cake layer and pipe a border of strawberry buttercream around the edges. This will help keep the strawberry filling in place. Spread half of the strawberry filling inside the buttercream border, making sure it’s evenly distributed.

Place the second cake layer on top of the first, and repeat the same process: pipe a border of buttercream and spread the remaining strawberry filling inside. Finally, place the third layer of cake on top, upside down, to ensure a flat surface.

Cover the entire cake with a thin layer of strawberry buttercream, creating a “naked cake” look. This layer doesn’t need to be perfect, but it will act as a crumb coat to seal in the crumbs. Chill the cake in the fridge while you prepare the ganache.

Making the Chocolate Ganache

In a small saucepan or microwave-safe bowl, heat the heavy cream until it’s almost boiling. Pour the hot cream over the chopped dark chocolate and let it sit for about 5 minutes. Stir the mixture gently until it’s smooth and shiny. Let the ganache cool slightly to avoid melting the buttercream when you pour it over the cake.

Decorating the Cake

Once the ganache has cooled, pour it over the top of the cake. Use an offset spatula to spread the ganache evenly over the top and let it drip down the sides of the cake for a beautiful, rustic finish. Let the ganache set for about 15 minutes to firm up.

For the final touch, decorate the cake with fresh whole strawberries and a few chocolate shavings or pieces for a decadent look. Let the cake set completely at room temperature before chilling it to prevent the ganache from cracking.

Conclusion

This Strawberry Chocolate Cake is the ultimate dessert for any occasion, combining the rich, indulgent flavor of chocolate with the fresh, fruity taste of strawberries. From the soft and moist cake layers to the creamy buttercream and glossy chocolate ganache, every bite is a delightful experience. Whether you’re celebrating a birthday, hosting a special gathering, or simply treating yourself, this cake will be the star of the show.