How to make chocolate strawberry cake:
Whether you’re making this for Mother’s Day, Valentine’s Day, or any other special occasion, this Chocolate Strawberry Cake looks dreamy. Layers of soft and moist chocolate cake are filled and covered with sweet strawberry buttercream, which is a delicious combination on its own, but we make it beautiful by pouring chocolate ganache on top.
This Chocolate Strawberry Cake is as beautiful as it is delicious! This cake is beyond dreamy with layers of moist chocolate cake filled with strawberry buttercream.
Chocolate cake ingredients:
Unsweetened cocoa powder ½ cup (40 grams)
1 cup of boiling water (240 ml)
3 cups of all-purpose flour (360 grams)
Granulated sugar 2 and a half cups (500 grams)
Baking powder 1 teaspoon
Half a teaspoon of vanilla
Salt 1 teaspoon
vegetable oil 1 cup (240 ml)
Room temperature whole milk 1 cup (240 ml)
3 large eggs at room temperature
1 tablespoon vanilla extract
Ingredients for strawberry buttercream:
room temperature unsalted butter 1 and a half cups (340 grams)
Very, very little salt
Confectioner’s sugar 6 to 8 cups (720 grams – 960 grams)
Freshly chopped strawberries 1/2 cup about 6 berries
Ingredients for ganache:
3 ½ oz (198 g) chopped semi-sweet chocolate
Half a cup of cream (120 ml)
To decorate:
Fresh strawberries as needed
How to make chocolate cake:
Preheat the oven to 350 degrees Fahrenheit. 3 Grease or spray a round cake pan (9 inches) with cooking spray or line the bottom with parchment paper.
In a medium bowl, sift the cocoa powder 3 times. Stir with hot water until cocoa dissolves. Let it cool for 10 minutes.
Meanwhile, in a large bowl, sift the flour 3 times and mix with the sugar, vanilla, baking powder and salt. Add oil, milk, eggs and vanilla to the cooled cocoa mixture and stir until well mixed. Pour the cocoa mixture into the flour mixture and stir until completely mixed. Divide the batter between the cake pans.
Bake for 30 minutes or until cakes are puffed and cooked through. (If you must bake the cakes on separate oven racks, carefully rotate them after 20 minutes of baking.) Allow the cakes to cool completely in the pans. Run a knife around the edges of the cakes to separate them and turn them onto a wire rack. Remove the parchment paper and discard.
How to make strawberry buttercream:
In a suitable bowl, mix the butter and a little salt at medium speed for 5 minutes until they are completely light and fluffy.
Slow down. With the mixer on, gradually add the sugar, ½ cup at a time, alternating with a tablespoon of the strawberries. While stirring, stop the mixer and clean its wall several times. After the sugar is incorporated, beat on medium speed until light and fluffy, about 1 minute.
Place one layer of cake on a serving plate or tray. Pour ¾ cup frosting on top and spread in an even layer. Top with another layer of cake and another ¾ cup of frosting. Add the final layer and spread the rest of the frosting all over the outside of the cake. Place in the refrigerator for at least 1 hour or at most 1 day.
How to prepare ganache:
Place the chopped chocolate in a medium heatproof bowl.
In a small saucepan, heat the cream over medium-high heat until thickened. Immediately pour over the chocolate and let it sit for 5 minutes. Stir until the chocolate is completely melted and combined.
Spread it over the cake, letting some drip down the sides of the cake. Pour fresh berries on it. Put it in the refrigerator to cool.
You can store the cake in the refrigerator for up to 5 days.
Tips for making chocolate strawberry cake:
• If your cakes are domed, use a serrated knife to cut off the tops of the domes so you can stack them evenly.
• Avoid over-mixing as you risk creating too much gluten in the batter, resulting in a hard, dry and dense chocolate cake.
• If you add too much flour to the cake batter, the cake batter will be thick. I highly recommend using a scale to measure your flour as it is the most accurate method.
If you don’t have a scale, spoon your flour and then spoon it into your cups and then smooth it out with a knife. This method is the best way to measure flour without over packing the measure.
Be sure to dry the strawberries after washing them. You don’t want to add extra liquid to the buttercream as it will affect the consistency of the frosting.
• You can easily substitute ¼ cup strawberry jam for fresh strawberries in the frosting. You can also spread a thin layer between each cake layer to add strawberry flavor.
• It is better to let the cake cool down before adding the chocolate ganache so that it sets quickly and does not go inside the cake.
• Make sure you sift all of your dry ingredients, including the cocoa powder and flour, 3 times. Sifting ensures that all of your dry ingredients are lump-free and well combined.
Conclusion :
Chocolate strawberry cake is one of the most delicious and special cakes that you can make for special occasions and enjoy eating it. The combination of chocolate and strawberry becomes unique.
