Name: Chocolate Strawberry Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups unsweetened cocoa powder; 2 cups all-purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 2 cups granulated sugar; 3 large eggs; 1 cup vegetable oil; 1 cup buttermilk, room temperature; 1 cup boiling water or hot coffee; 1 teaspoon vanilla extract; 1 ½ cups unsalted butter, room temperature; 6 to 8 cups powdered sugar; Pinch of salt; ½ cup fresh strawberries, finely chopped or pureed; 3 ½ ounces semi-sweet chocolate, chopped; ½ cup heavy cream; Fresh strawberries, for decoration

Description

A delicious chocolate cake layered with strawberry buttercream and topped with chocolate ganache.

Ingredients

Scale

1 ½ cups unsweetened cocoa powder
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
3 large eggs
1 cup vegetable oil
1 cup buttermilk, room temperature
1 cup boiling water or hot coffee
1 teaspoon vanilla extract
1 ½ cups unsalted butter, room temperature
6 to 8 cups powdered sugar
Pinch of salt
½ cup fresh strawberries, finely chopped or pureed
3 ½ ounces semi-sweet chocolate, chopped
½ cup heavy cream
Fresh strawberries, for decoration

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Instructions

Preheat the oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper. Set aside.
In a medium bowl, sift together the cocoa powder, flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Pour the boiling water or hot coffee into the batter. The batter will be thin, but that’s normal.
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
In a stand mixer or using an electric hand mixer, beat the room temperature butter with a pinch of salt until light and fluffy (about 5 minutes).
Gradually add the powdered sugar, ½ cup at a time, alternating with the strawberry puree or chopped strawberries. Beat until smooth and creamy, adjusting the sugar amount to your preferred consistency.
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from the heat and add the chopped semi-sweet chocolate. Stir until the chocolate is completely melted and smooth. Let it cool slightly.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of strawberry buttercream over the top.
Place the second cake layer on top, pressing gently. Frost the top and sides of the cake with the remaining strawberry buttercream.
Pour the slightly cooled ganache over the top of the cake, allowing it to drizzle down the sides. You can use a spatula to spread the ganache evenly.
Decorate the top with fresh strawberries, either halved or whole, for a beautiful finishing touch.
Refrigerate the cake for at least 30 minutes to allow the ganache to set.

Notes

For extra flavor, consider using coffee instead of water.
Adjust the amount of powdered sugar in the buttercream for desired sweetness.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 150mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg