Chocolate Strawberry Cake

A rich and moist Chocolate Strawberry Cake layered with vibrant homemade strawberry filling and finished with silky ganache. This show-stopping dessert tastes like chocolate-covered strawberries in cake form and is perfect.

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: American

Keyword: Chocolate cake with strawberry buttercream, Chocolate Strawberry Cake, Chocolate strawberry vanilla cake, Dark chocolate strawberry cake, Easy chocolate strawberry cake

Prep Time: 45

Cook Time: 30

Assembly & Cooling: 45

Total Time: 2

Servings:

Calories: 460kcal

Cost: $13

Equipment

8-inch round cake pans (Greased and lined with parchment)
Saucepan (For strawberry filling & ganache)
Electric mixer (Hand or stand mixer)
Mixing bowls (One for dry, one for wet ingredients)
Rubber spatula (For mixing and scraping)
Cooling rack (For cake layers)
Offset spatula (For ganache and filling)
Measuring cups & spoons
Plastic wrap (For flash freezing cake layers)

Ingredients

Chocolate Cake

2 cups All-purpose flour
¾ cup Unsweetened cocoa powder
2 cups Granulated sugar
1.5 teaspoon Baking powder
1.5 teaspoon Baking soda
1 teaspoon Salt
2 Eggs - Large
1 cup Buttermilk - Room temperature
½ cup Vegetable oil
2 teaspoon Pure vanilla extract
1 cup Hot coffee - Or hot water
1 tablespoon Mayonnaise - Optional, for extra moisture

Strawberry Filling

2 cups Strawberries - Fresh, chopped
⅓ cup Granulated sugar
2 tablespoon Cornstarch
1 tablespoon Lemon juice - Fresh
1 pinch Salt

Chocolate Ganache

8 oz Semi-sweet chocolate - Chopped
1 cup Heavy cream
2 tablespoon Butter - Unsalted
1 tablespoon Corn syrup - Optional, for shine
1 pinch Salt Optional enhances flavor

Decoration

to taste Fresh strawberries - For garnish
to taste Chocolate shavings - Optional
to taste Chocolate-covered strawberries - Optional

Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment, and dust sides with cocoa powder.
In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, beat eggs, then add buttermilk, oil, vanilla, and mayonnaise (optional). Mix until smooth.
Gradually mix wet ingredients into dry. Slowly add hot coffee and mix until fully combined. Batter will be thin.
Divide batter into pans. Bake for 25–30 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool fully.
In a saucepan, cook chopped strawberries, sugar, cornstarch, lemon juice, and salt over medium heat until thickened. Let cool.
Heat cream until steaming. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Add butter, corn syrup, and a pinch of salt.
Level cake layers. Spread strawberry filling between layers. Pour ganache over top and let drip down sides. Decorate with strawberries and chocolate.
Let cake rest for 20 min (or freeze 15 min for clean slicing). Use a hot knife for best results.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition