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Chocolate Strawberry Layer Cake: A Delicious & Easy Recipe

  • Total Time: 240 minutes
  • Yield: 10-12 servings 1x

Description

Decadent chocolate layer cake with fresh strawberry filling, creamy strawberry buttercream frosting, and rich chocolate ganache drizzle.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 pound fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 12 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup strawberry puree (from fresh strawberries)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2–3 tablespoons milk or cream, if needed for consistency
  • Fresh strawberries
  • Chocolate shavings

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined.
  5. Slowly pour in boiling water while mixing on low speed. The batter will be thin.
  6. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a medium saucepan, combine sliced strawberries, sugar, and lemon juice.
  9. Cook over medium heat, stirring occasionally, until strawberries release their juices and soften, about 5-7 minutes.
  10. In a small bowl, whisk together cornstarch and water to create a slurry. Pour slurry into strawberry mixture and cook, stirring constantly, until filling thickens, about 1-2 minutes.
  11. Remove from heat and let strawberry filling cool completely before using.
  12. Place chopped chocolate in a heatproof bowl.
  13. In a saucepan, heat heavy cream over medium heat until it just begins to simmer. Do not boil.
  14. Pour hot cream over chopped chocolate. Let it sit for 1 minute.
  15. Gently stir the mixture until chocolate is completely melted and the ganache is smooth and glossy.
  16. Stir in softened butter until fully incorporated.
  17. Let ganache cool slightly before using. It should be thick enough to spread but still pourable.
  18. Wash and hull about 1 cup of fresh strawberries. Puree them in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. You should have about ½ cup of strawberry puree.
  19. In a large bowl, beat softened butter with an electric mixer until light and fluffy, about 3-5 minutes.
  20. Gradually add powdered sugar, one cup at a time, beating on low speed until combined.
  21. Add strawberry puree, vanilla extract, and salt. Beat on medium speed until well combined.
  22. If frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency.
  23. If cake layers are uneven, use a serrated knife to level the tops.
  24. Place one cake layer on a serving plate or cake stand.
  25. Spread strawberry filling evenly over the first cake layer, leaving a small border around the edge.
  26. Carefully place the second cake layer on top of the strawberry filling.
  27. Apply a thin layer of strawberry buttercream frosting over the entire cake (crumb coat). Refrigerate the cake for 30 minutes to allow the crumb coat to set.
  28. Apply a generous layer of strawberry buttercream frosting over the entire cake, smoothing it out with a spatula or frosting smoother.
  29. Drizzle cooled chocolate ganache over the top of the cake, allowing it to drip down the sides.
  30. Decorate the cake with fresh strawberries and chocolate shavings, if desired.
  31. Refrigerate the cake for at least 30 minutes before serving.

Notes

  • Use parchment paper rounds in the cake pans to ensure easy release.
  • Don’t overmix the cake batter, as this can lead to a tough cake.
  • The hot water in the cake batter helps to bloom the cocoa powder and creates a moist cake.
  • Cool the strawberry filling completely before using to prevent it from melting the frosting.
  • Strain the strawberry puree to remove the seeds for a smoother frosting.
  • A crumb coat helps to seal in any loose crumbs and create a smooth surface for the final frosting layer.
  • Refrigerate the cake before serving to allow the frosting and ganache to set.
  • Prep Time: 60 minutes
  • Cook Time: 45 minutes

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Find it online: https://homecookmaria.com/chocolate-strawberry-layer-cake/