Description
A delightful dessert that combines rich chocolate with fresh strawberries, perfect for any celebration.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar
- 1/3 cup heavy cream
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
- 10–12 large strawberries
- 12 oz melting chocolate or chocolate chips
- White chocolate for drizzling
- Chocolate curls, mini chocolate pieces, and gold sprinkles or sanding sugar for decoration
Instructions
- Preheat your oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Pour in the hot coffee and stir gently until fully combined.
- Divide the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Beat the softened butter until creamy and fluffy. Gradually add the powdered sugar, then mix in the heavy cream and vanilla until smooth to make the buttercream.
- Level the cake layers if needed. Frost between the layers, then apply a smooth coat around the entire cake. Chill for 20 minutes.
- Heat the heavy cream until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir until silky and glossy for the ganache.
- Spoon the ganache around the edges of the cake to create thick chocolate drips and spread additional ganache over the top.
- Dip the strawberries in melted chocolate and place on parchment paper. Drizzle with white chocolate and let set.
- Arrange the chocolate-covered strawberries on top of the cake along with chocolate curls, candy pieces, and gold sprinkles.
- Refrigerate for 15-20 minutes before slicing for clean, dramatic layers. Serve with coffee or cold milk.
Notes
Store leftover cake in an airtight container in the refrigerator for up to four days. Best enjoyed fresh for the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: chocolate cake, strawberry cake, dessert recipe, celebration cake, baking