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Chocolate Strawberry Cake

A rich chocolate cake layered with strawberry frosting and luscious ganache, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 cups flour
  • 3 cups granulated sugar
  • 1.5 cups special dark chocolate cocoa powder
  • 1 Tablespoon baking powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons kosher salt
  • 4 large eggs Use room temperature
  • 0.5 cup sour cream
  • 1 cup buttermilk Use room temperature
  • 1.5 cups warm water Combined with espresso powder
  • 0.5 teaspoon espresso powder Enhances chocolate flavor
  • 0.5 cup canola oil
  • 1 Tablespoon pure vanilla extract
Frosting Ingredients
  • 2 cups unsalted butter (softened)
  • 6 cups powdered sugar
  • 4 teaspoons vanilla extract For frosting
  • 0.5 cup strawberries (finely diced)
  • 5-7 Tablespoons heavy whipping cream For frosting
Ganache Ingredients
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream For ganache
Topping Ingredients
  • Fresh strawberries For decoration

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and spray three 9-inch cake pans with baking spray.
  2. In a small bowl, whisk together the espresso powder and warm water until combined.
  3. In a standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
  4. Gradually add the eggs, sour cream, buttermilk, espresso mixture, oil, and vanilla extract until combined.
  5. Divide the batter evenly between the three prepared pans.
  6. Bake for 25-35 minutes or until a toothpick comes out clean. Allow cakes to cool for 20 minutes.
Strawberry Frosting
  1. In a standing mixer, cream together the softened butter, vanilla extract, powdered sugar, diced strawberries, and heavy whipping cream until creamy, with stiff peaks.
  2. Scoop 1 cup of frosting into a piping bag for decoration.
Building the Cake
  1. Place one layer of cake onto a cake board, spread 4-6 scoops of frosting on top.
  2. Add the second layer, spread more frosting, then top with the last layer and frost the remaining cake.
Chocolate Ganache
  1. Heat heavy whipping cream until steaming.
  2. Place chocolate chips into a heat-proof bowl and pour the heated cream over; let sit for 1 minute before whisking until smooth.
  3. Pipe ganache over the edge of the cake.
Decorating
  1. Pipe dollops of frosting onto the top of the cake and place fresh strawberries in the dollops.
  2. Cut and serve to enjoy!

Notes

Bring the cake to room temperature before cutting to allow clean layers. Store refrigerated in an airtight container for up to 3 days. For longer storage, freeze individual slices wrapped tightly for up to one month.