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–+ servings
Slice of chocolate strawberry cake topped with fresh strawberries and drizzled with chocolate ganache.

Chocolate Strawberry Cake

A decadent combination of moist chocolate cake and sweet strawberry buttercream, topped with rich ganache and fresh strawberries.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 993
Ingredients Method Nutrition Notes

Ingredients
  

For the Chocolate Cake:
  • ½ cup unsweetened cocoa powder 40g, sifted
  • 1 cup boiling water or very hot coffee 240ml
  • 3 cups all-purpose flour 360g
  • 2 ½ cups granulated sugar 500g
  • 2 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil 240ml
  • 1 cup buttermilk room temperature 240ml
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
For the Strawberry Buttercream:
  • 1 ½ cups unsalted butter 340g room temperature
  • Pinch of salt
  • 6 to 8 cups confectioners’ sugar 720g–960g
  • ½ cup chopped fresh strawberries about 6 berries
For the Ganache:
  • 3 ½ ounces semi-sweet chocolate bar 98g chopped
  • ½ cup heavy whipping cream 120ml
For Garnish:
  • Fresh strawberries

Method
 

For the Chocolate Cake:
  1. Preheat the oven to 350°F. Butter 3 (9-inch) round cake pans or spray with baking spray and line with parchment paper. If available, wrap the pans with water-soaked baking strips.
  2. Sift the cocoa powder into a medium bowl. Whisk in the hot water or coffee until the cocoa dissolves, then set aside to cool for 10 minutes.
  3. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt.
  4. Add the cooled cocoa mixture, oil, buttermilk, eggs, and vanilla extract to the dry ingredients and whisk until fully combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 minutes or until the cakes spring back when touched and begin pulling away from the edges of the pans. If baking on separate racks, rotate the pans halfway through. Let the cakes cool completely in the pans, then carefully invert them onto a wire rack, removing the parchment paper.
For the Strawberry Buttercream:
  1. In a large mixing bowl or stand mixer, beat the butter and a pinch of salt on medium speed until light and fluffy, about 5 minutes.
  2. Reduce the mixer speed to low and gradually add in the powdered sugar, ½ cup at a time, alternating with a tablespoon of strawberries. Continue mixing until fully incorporated, scraping the bowl as needed. Once combined, increase speed to medium and beat for another minute until fluffy.
For Assembling the Cake:
  1. Place the first cake layer on a serving plate and spread with ¾ cup of frosting.
  2. Add the second cake layer and repeat with another ¾ cup of frosting. Assemble the cake with the final layer and cover the top and sides with the remaining frosting. Chill the assembled cake for at least 1 hour or up to 1 day.
For the Ganache:
  1. Place the chopped chocolate in a heat-proof bowl.
  2. Heat the cream in a small saucepan over medium-high heat until it begins to simmer. Immediately pour the hot cream over the chocolate, allowing it to sit for 5 minutes. Stir until smooth.
  3. Spread the ganache over the top of the chilled cake, allowing it to drip down the sides. Finish with fresh strawberries for garnish. Chill for 30 minutes to set the ganache before serving.

Nutrition

Serving: 1gCalories: 993kcalCarbohydrates: 134gProtein: 7gFat: 50gSaturated Fat: 22gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 120mgSodium: 533mgPotassium: 211mgFiber: 3gSugar: 105gVitamin A: 937IUVitamin C: 4mgCalcium: 90mgIron: 3mg

Notes

This cake is a perfect balance of rich chocolate and fresh strawberry flavors. Don't forget to chill it before adding the ganache for the perfect set!

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