Strawberry Chocolate Cake Recipe | Rich, Moist Valentine Dessert
I recently baked a strawberry chocolate cake that turned out to be a delightful treat. The combination of rich chocolate cake layers, fresh strawberries, and strawberry-infused frosting was simply irresistible.
It was a hit at the gathering, and I couldn’t wait to share the recipe. If you’re looking for a dessert that blends the best of both worlds—chocolate and strawberries—this cake is a must-try.
Ingredients Section
For the Chocolate Cake:
- 2 cups granulated sugar – Adds sweetness and moisture to the cake.
- 1¾ cups all-purpose flour – Provides structure and texture.
- ¾ cup unsweetened cocoa powder – Gives the cake its rich chocolate flavor.
- 2 teaspoons baking soda – Helps the cake rise and become fluffy.
- 1 teaspoon baking powder – Assists in leavening for a light texture.
- 1 teaspoon kosher salt – Enhances the overall flavor.
- 2 large eggs – Bind the ingredients together and add moisture.
- 1 cup buttermilk – Adds tenderness and a slight tanginess.
- 1 cup strong black coffee – Intensifies the chocolate flavor.
- ½ cup vegetable oil – Keeps the cake moist and tender.
- 2 teaspoons pure vanilla extract – Adds depth to the flavor profile.
For the Strawberry Frosting:
- 1 cup unsalted butter, softened – Serves as the creamy base for the frosting.
- 4 cups powdered sugar – Provides sweetness and structure.
- 2 tablespoons heavy cream – Adjusts the consistency of the frosting.
- 1 teaspoon pure vanilla extract – Enhances the flavor.
- ½ cup fresh strawberry puree – Infuses the frosting with a fresh strawberry taste.
For the Ganache:
- 4 ounces semisweet chocolate – Provides a rich, glossy finish.
- ½ cup heavy cream – Creates a smooth and pourable ganache.
Note: This recipe yields approximately 12 servings.
Variations
- Dairy-Free Option: Use dairy-free butter and substitute the heavy cream with coconut cream.
- Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend.
- Sugar-Free Alternative: Use a sugar substitute like erythritol in place of granulated sugar and powdered sugar.
- Flavor Add-ins: Incorporate a teaspoon of orange zest into the frosting for a citrusy twist.
Cooking Time
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 2 hours 15 minutes
Equipment You Need
- Two 9-inch round cake pans – For baking the cake layers.
- Mixing bowls – To combine the dry and wet ingredients.
- Electric mixer – For beating the batter and frosting to the desired consistency.
- Rubber spatula – To scrape down the sides of the bowls.
- Cooling rack – To cool the cake layers evenly.
- Saucepan – For preparing the ganache.
- Whisk – To stir the ganache until smooth.
How to Make Strawberry Chocolate Cake?
Step 1: Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt.
In another bowl, combine the eggs, buttermilk, strong black coffee, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Divide the batter evenly between the prepared pans.
Step 2: Bake the Cake
Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
Step 3: Make the Strawberry Frosting
While the cakes are cooling, prepare the strawberry frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the heavy cream, vanilla extract, and fresh strawberry puree, and continue to beat until the frosting is light and fluffy.
Step 4: Prepare the Ganache
In a saucepan over medium heat, heat the heavy cream until it begins to simmer. Remove from heat and add the semisweet chocolate. Let it sit for a few minutes, then whisk until smooth and glossy.
Step 5: Assemble the Cake
Once the cake layers have cooled, place one layer on a serving plate. Spread a generous amount of strawberry frosting over the top. Place the second cake layer on top and apply a crumb coat of frosting to seal in any loose crumbs.
Refrigerate the cake for 30 minutes to set the crumb coat. Afterward, apply a final layer of frosting over the entire cake.
Step 6: Add the Ganache and Garnish
Pour the prepared ganache over the top of the cake, allowing it to drip down the sides. Garnish with fresh strawberries for an added touch of elegance.
Additional Tips for Making this Recipe Better
- Use Room Temperature Ingredients: Ensure that your eggs, buttermilk, and butter are at room temperature to achieve a smoother batter and frosting.
- Fresh Strawberry Puree: For the best flavor, use fresh strawberries to make the puree. Avoid using frozen strawberries, as they can alter the texture of the frosting.
- Chill the Cake Layers: Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- Smooth Ganache: If the ganache is too thick, add a bit more heavy cream to reach the desired consistency.
- Decorative Touches: For a more festive look, consider adding chocolate shavings or sprinkles on top of the ganache.
How to Serve Strawberry Chocolate Cake?
Serve slices of the strawberry chocolate cake on dessert plates. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. This cake is perfect for special occasions like birthdays, anniversaries, or Valentine’s Day. You can explore other sweet ideas in these dessert recipes to create a complete celebration spread.
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 4g
- Carbohydrates: 60g
- Fat: 22g
Make Ahead and Storage
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 1 month. Ensure that the cake is wrapped tightly to prevent freezer burn.
Reheating
To enjoy the cake warm, slice a piece and microwave it for 10-15 seconds. Be cautious not to overheat, as the frosting can melt. For a fruity twist, consider pairing a slice with a chilled blueberry cheesecake recipe as part of a dessert table.
Why You’ll Love This Recipe?
- Decadent Flavor: The combination of rich chocolate cake and fresh strawberry frosting is a match made in dessert heaven.
- Elegant Presentation: The ganache drizzle and fresh strawberries make this cake visually stunning.
- Versatile Occasions: Suitable for various celebrations, from birthdays to romantic dinners.
- Make-Ahead Friendly: Components can be prepared in advance, making assembly on the day of the event a breeze
Strawberry Chocolate Cake Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt. In another bowl, combine the eggs, buttermilk, strong black coffee, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Divide the batter evenly between the prepared pans.
- Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the strawberry frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream, vanilla extract, and fresh strawberry puree, and continue to beat until the frosting is light and fluffy.
- In a saucepan over medium heat, heat the heavy cream until it begins to simmer. Remove from heat and add the semisweet chocolate. Let it sit for a few minutes, then whisk until smooth and glossy.
- Once the cake layers have cooled, place one layer on a serving plate. Spread a generous amount of strawberry frosting over the top. Place the second cake layer on top and apply a crumb coat of frosting to seal in any loose crumbs. Refrigerate the cake for 30 minutes to set the crumb coat. Afterward, apply a final layer of frosting over the entire cake.
- Pour the prepared ganache over the top of the cake, allowing it to drip down the sides. Garnish with fresh strawberries for an added touch of elegance.
Notes
- Use Room Temperature Ingredients: Ensure that your eggs, buttermilk, and butter are at room temperature to achieve a smoother batter and frosting.
- Fresh Strawberry Puree: For the best flavor, use fresh strawberries to make the puree. Avoid using frozen strawberries, as they can alter the texture of the frosting.
- Chill the Cake Layers: Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- Smooth Ganache: If the ganache is too thick, add a bit more heavy cream to reach the desired consistency.
- Decorative Touches: For a more festive look, consider adding chocolate shavings or sprinkles on top of the ganache.
