Chocolate Strawberry Cake

Step-by-step instructions

Bake the Cake: Preheat your oven to 350°F (180°C). In a large bowl, combine the dry ingredients: cake flour, granulated sugar, and cocoa powder. Add the softened butter, sour cream, whole milk, and eggs, mixing until well combined. Gradually pour in the hot coffee, stirring until the batter is smooth.
Panning: Divide the batter evenly into three greased and floured cake pans. Bake for 18-25 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely.
Prepare Strawberry Filling: In a saucepan over medium heat, cook the frozen strawberries with water and lemon juice. Stir in sugar and cornstarch, cooking until it thickens to a jam-like consistency. Remove from heat and let it cool.
Make the Buttercream: In a mixing bowl, beat the unsalted butter until creamy. Gradually add powdered sugar, continuing to beat until light and fluffy. Mix in the cooled strawberry filling to your taste.
Assemble the Cake: Place one layer of the chocolate cake on a serving plate. Spread a generous layer of strawberry filling, then a layer of buttercream. Repeat with the remaining layers. Coat the entire cake with the remaining strawberry buttercream.
Add Ganache: To make the ganache, heat the heavy cream until bubbling, then pour it over chopped dark chocolate. Stir until smooth. Pour the ganache over the top of the cake, allowing it to drip down the sides.
Decorate: Finish by decorating the top with fresh strawberries for a beautiful presentation.

Best ways to enjoy it

This Chocolate Strawberry Cake is best served fresh. Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate and vibrant strawberry flavors. A light dusting of cocoa powder or chopped nuts can add an appealing touch for serving at more formal gatherings!

Keeping leftovers fresh

If you have any cake left over, store it in an airtight container in the refrigerator for up to 3-5 days. You can also freeze individual slices wrapped tightly in plastic wrap and then aluminum foil for a treat that lasts up to a month. Just remember to thaw the cake in the refrigerator overnight for the best flavor and texture!

Pro chef tips

Proper cooling: Ensure your cakes are completely cool before frosting, as this prevents melting and sliding of the layers.
Room temperature ingredients: Using room-temperature butter, eggs, and milk ensures a smooth and well-emulsified batter.
Flavor boost: For added complexity, consider adding a teaspoon of vanilla extract or espresso powder to the cake batter.

Creative twists

Feel free to play with flavors! Swap strawberries for raspberries or blueberries for a berry medley. For a unique twist, incorporate a layer of chocolate ganache or experiment with flavored buttercreams such as mint or almond. You might also try a gluten-free flour blend to accommodate dietary needs.

FAQ

How long does this cake take to make?

The preparation time for this Chocolate Strawberry Cake is about 30-40 minutes, with an additional baking time of 18-25 minutes per layer. It’s best to allow extra time for cooling and assembling.

Can I use fresh strawberries instead of frozen?

Yes! Fresh strawberries can be used, however, they may require slightly more sugar to achieve the right sweetness when making the filling.

How can I make this cake ahead of time?

You can bake the cake layers in advance and store them tightly wrapped in the fridge for up to three days or freeze them for longer storage. Assemble and frost the cake on the day you plan to serve it to ensure it maintains its freshness and flavor.