Chocolate Strawberry Cake
Make Chocolate Strawberry Cake with rich chocolate layers, silky strawberry filling, and Swiss meringue chocolate buttercream.
Ingredients
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (120g) full-fat sour cream, at room temperature
- 2 cups (280g) all-purpose flour, sifted
- ½ cup (40 g) natural unsweetened cocoa powder, sifted
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
- 2 cups (303g) strawberries, pureed
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (24g) granulated sugar
- 1 tablespoon (9g), all-purpose flour, sifted
- 10 large egg whites
- 2 ½ cups (475 g) granulated sugar
- 3 cups (680g) unsalted butter, at room temperature
- 1 tablespoon (15ml) vanilla extract (or vanilla bean paste)
- 12 ounces (452 g) dark chocolate bar
Instructions
Step 1: Combine the batter and prepare the pans
Preheat the oven to 350°F. Prepare three 8-inch round pans by lining the bottoms with parchment, greasing the sides, then dusting lightly with an even mixture of flour and unsweetened cocoa powder so the dark batter won’t cling. In a large mixing bowl combine the granulated sugar, vegetable oil, room-temperature eggs and vanilla extract and beat on medium until the mixture lightens and becomes slightly ribbon-like. Fold in the sour cream until silky and homogenous. In a separate bowl sift together the all-purpose flour, natural cocoa powder, espresso powder (if using), baking powder, baking soda and salt; add half of those dry ingredients to the wet mixture, pour in half of the hot brewed coffee, mix gently on low until incorporated, then add the remaining dry ingredients and coffee, scraping the bowl with a spatula and stirring from the bottom up until the batter is smooth, glossy and thick enough to hold soft folds. Divide the batter evenly between the three prepared pans and bake at 350°F for 20–24 minutes, testing with a toothpick; cool completely on the counter until ready for assembly.
Step 2: Cook and chill the strawberry filling
Chop and puree the strawberries until they’re silky, then transfer the puree to a medium saucepan with lemon juice, granulated sugar and the sifted tablespoon of flour. Stir constantly over medium-high heat until the mixture reaches a lively simmer and begins to thicken, then reduce to a gentle simmer for about five minutes until glossy and spreadable — add an extra touch of flour only if it seems too loose. Taste for brightness and adjust lemon or sugar sparingly, then cool the mixture to room temperature and refrigerate so it sets into a cohesive, spoonable filling that will sit snugly between cake layers.
Step 3: Make the Swiss meringue chocolate buttercream and assemble
Thoroughly wipe the inside of a stainless-steel mixing bowl with a little vinegar to remove grease. Chop the dark chocolate into small, even pieces and melt gently until smooth; set aside to cool slightly. Over a bain-marie (or double boiler) combine the granulated sugar and the egg whites and whisk constantly until the mixture reaches the specified temperature and is completely smooth to the touch; transfer to the stand mixer and whip from low to high until a glossy, stiff meringue forms and the bowl bottom feels cool. With the mixer on medium-low add room-temperature butter tablespoon by tablespoon until the frosting comes together, switching to the paddle attachment if needed; scrape down the sides and add vanilla, then slowly drizzle in the melted dark chocolate and beat until the buttercream is silky, spreadable and holds defined peaks. Level the cooled cake layers, place the bottom layer on a cake board, pipe a thick frosting dam, spoon half the chilled strawberry filling into the center and smooth a thin layer of frosting over it. Repeat for the second layer and finish with the top layer. Use a piping bag and a large open star tip to pipe decorative chocolate swirls, smooth the outside with an offset spatula for a glossy finish, chill briefly to set the crumb coat, then finish final piping and garnish with fresh whole and halved strawberries, some gently dipped in dark chocolate for contrast.
Notes
- Bring eggs and sour cream to room temperature for better incorporation.
- Use a digital thermometer while heating egg whites over a bain-marie for safety.
- Chill the strawberry filling completely before assembling to prevent sliding.
- Add melted chocolate slowly to the buttercream to maintain a smooth texture.
- Store leftovers wrapped or in an airtight container in the refrigerator.