Chocolate Strawberry Cake
Bake the Chocolate Strawberry Cake for a glossy chocolate buttercream and jammy strawberry filling.
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: Preheat and prepare the pans
Preheat the oven to 350°F and prepare three 8-inch round pans: line each bottom with a circle of parchment, grease the sides with a thin film of oil, then dust the insides lightly with an even mix of flour and cocoa powder so they’re ready to receive batter. Treat this as a single quick ritual—lined, greased, and evenly dusted pans mean level layers and a clean release later.
Step 2: Cream the wet ingredients
In a large mixing bowl combine granulated sugar, vegetable oil, room-temperature eggs, and vanilla extract. Beat on medium speed until the mixture is lighter in color and the eggs and oil are thoroughly incorporated. Add the sour cream and beat again just until homogenous; the wet base should feel glossy and slightly thick, with small air ribbons from the whisking.
Step 3: Combine dry with hot coffee and finish the batter
Sift the flour, cocoa powder, espresso powder (if using), baking powder, baking soda and salt together. Add half the sifted dry mix to the wet mixture, then pour in half the hot brewed coffee and mix gently at low speed until the first incorporation is smooth. Repeat with the remaining dry ingredients and coffee, then scrape the bowl bottom-to-top with a spatula and fold briefly until a silky, dark chocolate batter forms—viscous, glossy, and slightly aerated with a steady pour that holds soft peaks.
Step 4: Portion, bake, and cool the layers
Divide the batter evenly between the three prepared pans (about the same volume per pan), smooth the tops with an offset spatula, and bake at 350°F for 20–24 minutes or until a toothpick inserted into the center comes out clean. Remove the pans to cool on the counter, then unmold and allow each layer to cool completely before assembly so fillings and frosting won’t slide.
Step 5: Cook and chill the strawberry filling
Rough-chop the strawberries and puree them. In a saucepan combine the puree with lemon juice, sugar and the sifted flour; cook over medium-high, stirring frequently until it reaches a gentle boil, then simmer 3–5 minutes until the mixture thickens to a glossy, jam-like texture. Adjust with a touch more flour if needed, then cool the filling completely and refrigerate to set and chill.
Step 6: Prepare components for the chocolate buttercream
Wipe the inside of a stainless-steel bowl with a splash of vinegar to remove any trace grease. Chop the dark chocolate into small, even pieces and set aside. Combine the egg whites and sugar in the bowl and set the bowl over a pot of simmering water (bain-marie), stirring constantly until the mixture reads between 140°–160°F or feels completely smooth and no graininess remains when rubbed between fingertips. Separately, melt the chopped chocolate gently and let it cool to warm but not hot.
Step 7: Whip the Swiss meringue buttercream and incorporate chocolate
Place the warmed sugar-and-egg-white mixture onto the mixer and whisk starting low, gradually increasing to medium-high until the whites form a glossy, dense meringue and the bowl feels cool to the touch. Reduce speed to medium-low and add room-temperature butter, a tablespoon at a time; the mixture may look loose or curdled at times—keep scraping. Once the butter is incorporated, add vanilla and mix until smooth, then slowly drizzle in the melted dark chocolate and whip until the buttercream is thick, silky, and holds stiff peaks.
Step 8: Build the cake layers with a frosting dam and chilled crumb coat
Level any domes from the cake layers. Place a dollop of frosting on the cake board and set the bottom layer down. Pipe a thick outer dam of buttercream along the edge, fill the center with half the chilled strawberry filling, then pipe a thin seal of buttercream over the filling to prevent seepage. Repeat with the second layer and remaining strawberry filling, topping with the final layer. Use a piping bag to fill gaps, then smooth a thin crumb coat around the cake and chill 15 minutes to set.
Step 9: Final frost, texture, and decorate
Fully frost the top and sides with the remaining chocolate buttercream, using an offset spatula to create smooth, slightly glossy swirls and a defined ruffled base edge. With a turntable run the spatula around the perimeter to create a subtle indented band, then use an Ateco 846 (large open star) to pipe decorative florets across the top. Finish by arranging glossy chocolate-covered strawberries—each with a tiny green leaf—on top and placing a few sliced fresh strawberries at the base for color and contrast.
Notes
- Use room-temperature eggs and butter for smoother incorporation.
- Chill the strawberry filling fully to prevent seepage during assembly.
- Use an instant-read thermometer for the bain-marie to avoid grainy meringue.
- If buttercream looks curdled, keep whipping and scraping; it usually smooths out.
- Freeze slices on a tray before wrapping for longer storage.