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Strawberry Chocolate Cake Recipe
Ash Tyrrell

Strawberry Chocolate Cake Recipe

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.
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Total Time 2 hours 15 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 4 ounces semisweet chocolate – Provides a rich glossy finish.
  • ½ cup heavy cream – Creates a smooth and pourable ganache.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.