Ingredients
Chocolate Cake:
2 cups (240 g) all-purpose flour
3/4 cup (64 g) unsweetened cocoa powder
1 3/4 cups (350 g) granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
2 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
1/2 cup (120 ml) neutral vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee or hot water
Strawberry Buttercream:
1 1/2 cups (340 g) unsalted butter, softened
4 1/2 cups (540 g) powdered sugar
1/3 cup finely ground freeze-dried strawberries
1 teaspoon vanilla extract
3 to 4 tablespoons heavy cream
1 small pinch fine salt
Chocolate Ganache:
8 oz (227 g) semisweet chocolate, finely chopped
3/4 cup (180 ml) heavy cream
Topping:
1 1/2 cups fresh strawberries, some whole and some halved
3 oz (85 g) dark chocolate, broken into irregular chunks
Optional:
1/3 to 1/2 cup strawberry preserves
Instructions
1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Break up any visible cocoa lumps.
3. In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until combined.
4. Add the wet mixture to the dry ingredients. Mix just until most dry streaks disappear.
5. Slowly pour in the hot coffee or hot water while mixing gently. The batter will be thin; this is expected. Do not add extra flour.
6. Divide the batter evenly among the three prepared pans. For the most even layers, weigh the filled pans or divide the batter by weight.
7. Bake for 25 to 30 minutes, checking near the 25-minute mark. The cakes are ready when the centers spring back lightly and a toothpick inserted near the center comes out clean or with a few moist crumbs.
8. Cool the cakes in their pans for about 10 minutes. Carefully turn them onto cooling racks, remove the parchment, and cool completely before frosting.
9. To make the strawberry buttercream, beat the softened butter for 3 to 4 minutes until creamy and lighter in color.
10. Gradually beat in the powdered sugar. Add the finely ground freeze-dried strawberries, vanilla, and salt.
11. Add heavy cream 1 tablespoon at a time until the buttercream is fluffy and spreadable but still firm enough to support the cake layers.
12. Level any domed cake layers with a serrated knife if needed.
13. Place the first cake layer on a cake board or serving plate. Spread an even layer of strawberry buttercream over the top.
14. If using strawberry preserves, pipe or spread a buttercream border around the edge, then add only a thin layer of preserves inside the border.
15. Add the second cake layer and repeat. Finish with the third layer, preferably placed upside down for a flatter top.
16. Cover the cake with a thin crumb coat of strawberry buttercream. Refrigerate for 15 to 20 minutes, or until the frosting feels firm.
17. Apply the remaining strawberry buttercream over the top and sides. Smooth the frosting, then chill the cake again while preparing the ganache.
18. Place the finely chopped semisweet chocolate in a heat-safe bowl. Heat the heavy cream until steaming and just beginning to simmer around the edges.
19. Pour the hot cream over the chocolate. Leave undisturbed for 2 to 3 minutes, then stir slowly from the center outward until smooth and glossy.
20. Let the ganache cool until fluid but no longer hot. Test one drip on the chilled cake. If it runs too quickly, wait a few more minutes. If it is too thick to drip, warm it very gently.
21. Spoon or pipe ganache around the top edge to create natural drips of different lengths. Spread the remaining ganache across the top.
22. Wash the fresh strawberries and dry them thoroughly. Leave several whole and halve the others lengthwise.
23. Arrange the whole and halved strawberries over the center of the cake. Add irregular dark chocolate chunks between the berries.
24. Chill briefly to set the cake. For cleaner slices, use a sharp knife warmed under hot water and wiped completely dry between cuts.
Notes
Use room-temperature eggs and milk for a smoother cake batter.
The hot coffee strengthens the chocolate flavor. Hot water can be used instead if preferred.
The finished cake batter is intentionally thin. Do not add extra flour to thicken it.
Freeze-dried strawberries work well in buttercream because they add concentrated berry flavor without introducing the amount of water found in fresh strawberries.
Add heavy cream to the buttercream gradually. The frosting must remain firm enough to support three cake layers.
Never frost warm cake layers. They must be completely cool.
A crumb coat helps prevent dark chocolate crumbs from showing through the pink strawberry frosting.
Chill the frosted cake before adding the ganache.
Do not pour very hot ganache over buttercream. Test one drip first to check its consistency.
Wash the decorating strawberries ahead of time and dry them thoroughly before placing them on the ganache.
For stronger strawberry flavor, add a very thin layer of strawberry preserves between the cake and buttercream. A buttercream border can help keep the preserves contained.
For neat slices, warm a sharp knife with hot water, wipe it dry, slice, and clean the blade between cuts.
- Prep Time: 45 minutes
- Time: 40 minutes cooling/chilling, plus additional cake cooling
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired