Chocolate Strawberry Layer Cake – rich, decadent, and bursting with fresh berries!
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee
For the Strawberry Filling:
1 cup heavy whipping cream
¼ cup powdered sugar
½ cup strawberry puree
½ tsp vanilla extract
1 cup fresh strawberries, sliced
For the Chocolate Ganache:
1 cup heavy cream
1 ½ cups semi-sweet chocolate chips
Instructions:
Prepare the Cake: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Stir in hot coffee until fully incorporated (batter will be thin).
Divide batter evenly between the cake pans and bake for 30-35 minutes. Let cool completely.
Prepare the Strawberry Filling: Beat heavy whipping cream and powdered sugar until soft peaks form.
Add strawberry puree and vanilla extract, then mix until thick and fluffy.
Prepare the Ganache: Heat heavy cream until warm, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
Assemble the Cake: Place one cake layer on a serving plate. Spread the strawberry filling evenly over the cake, then add sliced strawberries on top.
Place the second cake layer over the filling. Pour the ganache over the top, letting it drip down the sides.
Garnish with fresh strawberries before serving.
Decoration Tips:
Arrange halved strawberries on top for a classic and elegant touch.
Drizzle extra ganache over the sides for a glossy, smooth finish.
Use a piping bag to create swirls of whipped cream for added texture.
Serve on a white or marble plate to enhance the rich chocolate contrast.
Lightly dust with cocoa powder or powdered sugar for a professional presentation.
Happy Baking
