Description
Sweet chocolate strawberry cake combines rich cocoa layers with luscious strawberry cream, creating a romantic dessert perfect for special moments. Delicate berries and silky chocolate intertwine, promising indulgent bites that melt softly and leave you craving another slice.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup whole buttermilk, room temperature
- 3 large eggs, room temperature
- 1 cup vegetable oil
Dry Ingredients:
- 1/2 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
Liquid and Flavoring Ingredients:
- 1 cup boiling water
- 1 tablespoon vanilla extract
Strawberry Buttercream Ingredients:
- 1 1/2 cups unsalted butter, room temperature
- 6 to 8 cups confectioners sugar
- 1/2 cup chopped fresh strawberries
- 1 pinch of salt
Ganache Ingredients:
- 3 1/2 ounces (100 grams) semi-sweet chocolate, chopped
- 1/2 cup heavy whipping cream
Garnish:
- Fresh strawberries
Instructions
- Prepare the oven environment by heating to 350°F (175°C), then thoroughly coat three 9-inch round cake pans with grease and flour to prevent sticking.
- Create a rich cocoa base by whisking cocoa powder with boiling water until achieving a silky, smooth consistency. Allow the mixture to cool completely.
- Craft the dry foundation by combining flour, sugar, baking soda, baking powder, and salt in a spacious mixing bowl, ensuring thorough integration of ingredients.
- Merge wet components by blending vegetable oil, buttermilk, eggs, and vanilla extract in a separate vessel. Incorporate the cooled cocoa mixture, stirring until achieving a uniform texture.
- Gently fold the dry ingredients into the wet mixture, mixing minimally to maintain the cake’s delicate structure and prevent over-working the batter.
- Distribute the batter evenly across prepared pans, then bake for 25-30 minutes. Verify doneness by inserting a toothpick, which should emerge clean. Allow cakes to rest in pans for 10 minutes before transferring to a cooling rack.
- Whip the buttercream by beating unsalted butter with a hint of salt until creamy. Gradually introduce confectioners’ sugar, creating a smooth consistency. Delicately fold chopped fresh strawberries into the mixture.
- Construct the ganache by heating heavy whipping cream to a gentle simmer. Pour over chopped chocolate, allowing it to rest momentarily before stirring into a glossy, rich sauce. Let the ganache cool slightly.
- Assemble the masterpiece by layering cake rounds with strawberry buttercream between each tier. Enrobe the entire cake with remaining buttercream, then cascade the slightly cooled ganache over the top, allowing elegant drips to form. Garnish with fresh strawberries for a stunning final presentation.
Notes
- Choose high-quality cocoa powder for deeper, richer chocolate flavor that elevates the entire cake’s taste profile.
- Allow ingredients like eggs and buttermilk to reach room temperature before mixing to ensure smoother, more uniform batter consistency.
- Gently fold strawberries into buttercream to prevent crushing and maintain delicate fruit texture throughout the frosting.
- When making ganache, use room temperature cream and chop chocolate uniformly for seamless, glossy chocolate coating without lumps.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg