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Strawberry Chocolate Cake

Strawberry Chocolate Cake

This decadent strawberry chocolate cake features moist chocolate layers filled with homemade strawberry jam and frosted with creamy strawberry buttercream. The addition of espresso powder enhances the chocolate flavor, while freeze-dried strawberries provide intense fruit flavor in the frosting. Finished with a glossy chocolate drip and fresh strawberry garnish, this cake is perfect for special occasions.
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Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 and 1/2 lbs fresh or frozen strawberries, chopped (684 grams or 4 and 3/4 cups)
  • 1/2 cup granulated sugar (105 grams)
  • 1 tbsp corn starch
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 1 and 1/2 cups hot water (355 grams)
  • 1 cup black cocoa powder (or dutch process cocoa powder - 111 grams)
  • 1 tbsp espresso powder
  • 3 cups all-purpose flour, spooned & leveled or weighed out (381 grams)
  • 1 and 1/2 cups granulated sugar (315 grams)
  • 1 and 1/2 cups light brown sugar, packed (330 grams)
  • 3 tsp baking soda (16 grams)
  • 1 and 1/2 tsp baking powder (5 grams)
  • 3/4 tsp salt
  • 1 and 1/2 cups buttermilk, at room temperature (364 grams)
  • 3/4 cup vegetable oil (164 grams)
  • 3 large eggs, at room temperature
  • 1 tbsp vanilla extract
  • 3 cups salted butter, softened at room temperature
  • 7 to 8 cups powdered sugar
  • 2-3 tbsp heavy cream
  • 1/2 cup strawberry filling (140 grams)
  • two 1.2 ounce bags freeze dried strawberries
  • 1 tbsp vanilla extract
  • pinch of salt
  • 4 ounces semi-sweet chocolate, finely chopped
  • 4 ounces heavy cream
  • 1-3 tsp vegetable oil
  • extra strawberries, for garnish

Equipment

  • 3 9-inch cake pans
  • medium saucepan
  • mixing bowls
  • whisk
  • stand mixer or hand mixer
  • food processor
  • cake turntable
  • offset spatula
  • cake scraper

Method
 

Instructions
  1. Make the Strawberry Filling: Add chopped strawberries and granulated sugar to a medium saucepan over medium high heat. Cook for 23-28 minutes until jammy. Mix corn starch and water, add to strawberries and cook 30-60 seconds until thickened. Add vanilla and adjust sugar if tart. Chill filling until cold.
  2. Prep Cake Pans: Preheat oven to 350°F. Grease three 9-inch cake pans with shortening, line with parchment paper, grease again, and flour pans.
  3. Make Cake Batter: Whisk hot water with cocoa and espresso powder until dissolved. In large bowl, whisk flour, sugars, baking soda, baking powder, and salt. Add oil, buttermilk, vanilla and lightly beaten eggs to cocoa mixture, then combine with dry ingredients.
  4. Bake Cake: Divide batter evenly among pans (735g per pan). Bake 24-28 minutes until toothpick comes out with moist crumbs. Cool 10 minutes in pans, then remove to cooling racks.
  5. Make Frosting: Pulse freeze-dried strawberries to powder. Beat butter until creamy, mix in powdered sugar and cream. Add strawberry powder, strawberry filling, vanilla, and salt. Adjust sweetness as needed.
  6. Assemble Cake: Place first layer on frosted cake plate. Spread frosting, pipe border, add strawberry filling. Add second layer, seal layers, chill 5-10 minutes. Repeat with third layer, crumb coat entire cake, chill 20-30 minutes.
  7. Make Chocolate Drip: Heat cream until simmering, pour over chopped chocolate, let sit 4 minutes, then stir smooth. Add vegetable oil for proper consistency. Pour onto chilled cake, create drips with offset spatula. Chill 20-30 minutes.
  8. Finish & Serve: Pipe border on top if desired, garnish with strawberries. Chill 20 minutes to set. Store leftovers in fridge with plastic wrap on cut surfaces.

Notes

Use crumb coat to prevent crumbs in frosting. Freeze-dried strawberries provide intense flavor without adding liquid. Cake layers can be baked ahead and frozen. Strawberry filling can be made 2 days in advance.