Indulgent Chocolate Strawberry Cake
Ever had one of those days where only chocolate will do? And not just any chocolate. You need something serious, something that feels like a big hug. Now, add fresh strawberries to that thought. That’s what this cake is.
I’ve made my share of fancy, complicated desserts in busy kitchens. But this cake is the one I come back to. It’s rich, messy, and absolutely perfect. Forget everything else for a little while and let’s just make a really, really good cake together.
What You’ll Need
Getting your ingredients ready first makes everything go smoother. I learned that the hard way after running to the store covered in flour. Don’t be like me.
For the Chocolate Cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda & baking powder
- Salt
- Large eggs, at room temperature
- Milk (buttermilk works great too)
- Vegetable oil
- Vanilla extract
- Hot coffee or boiling water
For the Strawberry Filling:
- Fresh strawberries
- Granulated sugar
- Cornstarch
- Fresh lemon juice
- Water
For the Chocolate Buttercream:
- Unsalted butter, softened
- Powdered sugar
- Unsweetened cocoa powder
- Heavy cream or milk
- Vanilla extract
- A pinch of salt
The Tools for the Job
You don’t need a professional kitchen setup. Here are the basics that will get the job done.
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls (a big one and a medium one)
- Whisk
- Electric mixer (stand or handheld)
- Rubber spatula
- Small saucepan
- Wire cooling rack
- Offset spatula for frosting
Step-by-Step Instructions
Alright, let’s get our hands dirty. Follow these steps, and you’ll be fine. I promise.
Make the Chocolate Cake Layers
Step 1: Get your oven hot and your pans ready. Set the oven to 350°F (175°C). Grease your two 9-inch cake pans, line the bottoms with parchment paper, then grease the paper. This seems like a pain, but it guarantees your cakes won’t stick.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Break up any lumps. This is your dry mix.
Step 3: In another bowl, mix the eggs, milk, oil, and vanilla. Pour this wet mixture into the dry ingredients and mix on medium speed for about 2 minutes. The batter will be thick.
Step 4: Carefully pour the hot coffee or boiling water into the batter. Mix on low speed until everything is just combined. The batter will be very thin, don’t worry, that’s correct.
Step 5: Pour the batter evenly between your two prepared pans. Bake for 30-35 minutes. A toothpick inserted into the center should come out clean. Let the cakes cool in the pans for about 10 minutes before flipping them onto a wire rack to cool completely.
Cook the Strawberry Filling
Step 1: While the cakes cool, make the filling. Chop up your strawberries. In a small saucepan, whisk the cornstarch and water together until smooth.
Step 2: Add the chopped strawberries, sugar, and lemon juice to the saucepan. Cook over medium heat, stirring often.
Step 3: As it cooks, the strawberries will soften. You can mash them a bit with a spoon or potato masher if you like a less chunky filling. Let it simmer until it thickens, which takes about 5-10 minutes.
Step 4: Remove it from the heat and let it cool completely. It will get thicker as it cools down.
Whip Up the Chocolate Buttercream
Step 1: In a large bowl, beat the softened butter with an electric mixer until it’s light and fluffy, about 3 minutes. This step is important for a smooth frosting.
Step 2: Sift in the powdered sugar and cocoa powder. Mix on low speed until it’s just combined, so you don’t get a chocolate cloud in your kitchen.
Step 3: Add the vanilla, salt, and 3 tablespoons of heavy cream. Beat on medium-high speed for another 3 minutes until it’s silky and smooth. If it’s too thick, add a little more cream, one tablespoon at a time.
Assembling Your Masterpiece
This is the fun part where it all comes together.
Step 1: Place one cooled cake layer on your serving plate. Pipe a border of chocolate frosting around the top edge. This creates a dam to hold the strawberry filling in.
Step 2: Spread the cooled strawberry filling evenly inside the frosting dam.
Step 3: Gently place the second cake layer on top. Apply a thin layer of frosting all over the cake—this is called a crumb coat. It traps any loose crumbs. Pop the cake in the fridge for about 20-30 minutes to set.
Step 4: Once the crumb coat is firm, cover the entire cake with the rest of the chocolate buttercream. You can make it smooth with an offset spatula or create pretty swoops and swirls with the back of a spoon.
Pro Tips
After years of making cakes, I’ve learned a few things, usually by messing them up first. Here’s how you can skip the mistakes.
- Room Temperature is Key: Make sure your eggs and milk for the cake are at room temperature. They mix into the batter more evenly, which helps the cake rise properly.
- Don’t Overmix: Once you add the wet ingredients to the dry, mix only until they’re combined. Overmixing develops gluten and can make your cake tough instead of tender.
- Cool Cakes Completely: Never, ever try to frost a warm cake. I know it’s tempting. The frosting will melt into a sad, soupy mess. Patience is your best friend here.
- The Frosting Dam: That little border of frosting I mentioned? Don’t skip it. It prevents the strawberry filling from oozing out the sides and making your cake look sloppy.
Possible Substitutions and Variations
Don’t have something on hand? Or just want to mix it up? Here are a few ideas.
| Ingredient | Substitution Suggestion |
|---|---|
| Hot Coffee | Boiling water works fine if you don’t want a coffee flavor. |
| Buttermilk | Add 1 tbsp of lemon juice or white vinegar to 1 cup of regular milk. |
| Strawberries | Raspberries or cherries would also be amazing in the filling. |
| Vegetable Oil | Melted coconut oil or another neutral oil can be used. |
You could also add a splash of liqueur like Chambord to the strawberry filling for an adult twist. A chocolate ganache drip over the top is another way to make it look extra special.
Efficiency and Dietary Swaps
Let’s talk about saving time and making this cake work for different diets.
| Category | Tips & Swaps |
|---|---|
| Time-Saving Tips | The cake layers can be baked a day ahead. Let them cool, wrap them well in plastic wrap, and store them at room temperature. The filling can also be made a day ahead and kept in the fridge. |
| Gluten-Free Swap | Use a good quality 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. Results may vary slightly by brand. |
| Dairy-Free Swap | Use dairy-free milk (like almond or soy) and a plant-based butter substitute. Use a dairy-free chocolate for the frosting. |
| Vegan Swap | Use the dairy-free swaps above and an egg replacer (like flax eggs) for the cake. |
A rough nutritional estimate for a slice of this cake is around 450-550 calories, depending on the size of the slice. It’s an indulgent treat, so it’s best enjoyed that way.
Leftovers and Storage
Because this cake has a fresh fruit filling, it needs to be stored in the refrigerator. It will keep for about 2-3 days. The fridge can dry out cake, so keep it in an airtight cake container to protect it.
Let the cake sit at room temperature for about 20 minutes before serving to take the chill off. It tastes much better that way.
FAQs
Q1. Can I use frozen strawberries for the filling?
Ans: Yes, you can, but fresh is usually better. If you use frozen, you might not need to add the water, as they release a lot of liquid when they thaw and cook.
Q2. Why is my cake batter so thin?
Ans: Don’t panic! The thin batter is due to the hot coffee or water, which helps “bloom” the cocoa powder for a richer chocolate flavor. It’s supposed to be like that and will bake up beautifully moist.
Q3. My frosting is too sweet. How can I fix it?
Ans: A tiny pinch of salt can help balance the sweetness. You can also add a bit more unsweetened cocoa powder, but you may need to add a splash more cream to get the right consistency.
Q4. Can I make this cake in a different pan size?
Ans: You can, but you’ll need to adjust the baking time. For cupcakes, bake for about 18-22 minutes. For a 9×13 inch pan, bake for 35-40 minutes.
Wrapping Up
There you have it—a rich, indulgent chocolate strawberry cake that’s totally doable at home. It’s the perfect cake for a birthday, a special occasion, or just a Tuesday when you need a little something extra.
Now it’s your turn. Give this recipe a try and see for yourself. Come back and leave a comment to let me know how it went. I’d love to hear about your kitchen adventures
