Chocolate Strawberry Layer Cake (Print-Friendly Version)

Three chocolate cake layers, fresh strawberry filling, and ganache for a luscious, berry-studded dessert.

# What You’ll Need to Make This:

→ Chocolate Cake Batter

01 - 260 g cake flour
02 - 300 g granulated sugar
03 - 75 g unsweetened Dutch-processed cocoa powder
04 - 110 g dark brown sugar, packed
05 - 1 teaspoon baking powder
06 - 0.75 teaspoon baking soda
07 - 1 teaspoon fine sea salt
08 - 92 g unsalted butter, softened
09 - 240 g sour cream, room temperature
10 - 120 ml whole milk, room temperature
11 - 2 large eggs, room temperature
12 - 60 ml vegetable oil
13 - 1.5 teaspoons vanilla extract
14 - 240 ml hot coffee (or hot water)

→ Strawberry Filling

15 - 450 g frozen strawberries (or fresh strawberries)
16 - 60 ml water
17 - 2 teaspoons lemon juice
18 - 25 g granulated sugar
19 - 13 g brown sugar, packed
20 - 15 ml water (for slurry)
21 - 8 g cornstarch

→ Strawberry Buttercream

22 - 340 g unsalted butter
23 - 250 g powdered sugar
24 - 60 ml reserved strawberry filling
25 - 15 ml heavy cream
26 - 1 teaspoon vanilla bean paste (or vanilla extract)

→ Chocolate Ganache

27 - 80 ml heavy cream
28 - 45 g 70% dark chocolate bar

→ Decoration

29 - Whole fresh strawberries
30 - Chocolate pieces

# How to Prepare:

01 - Grease three 20 cm cake pans and line bases with parchment; preheat oven to 180°C.
02 - In a large bowl, combine cake flour, granulated sugar, cocoa powder, brown sugar, baking powder, baking soda, and salt. Add softened butter and mix on low speed until the mixture resembles coarse sand, about 3 minutes.
03 - Whisk together sour cream, milk, eggs, oil, and vanilla. Add half to the flour mixture and mix on low speed for 1 minute to form a thick paste; scrape sides. Add the remaining wet mixture and mix until just combined. Scrape bowl.
04 - Pour hot coffee into the batter and mix until just combined. Scrape the bowl as necessary to ensure even blending.
05 - Divide batter evenly among prepared pans (about 490 g each). Bake for 18–25 minutes or until a toothpick inserted in the center shows moist crumbs. Cool in pans before removing.
06 - In a saucepan over medium heat, cook strawberries, water, and lemon juice, mashing occasionally, until glossy and thickened, about 15 minutes. Reserve 60 ml for buttercream.
07 - Add granulated and brown sugar to saucepan; cook for 3–4 minutes. Stir cornstarch into 15 ml water, add slurry to strawberry mixture, and cook 2 minutes until no longer cloudy. Transfer to a bowl and cool.
08 - Beat unsalted butter in a stand mixer until smooth. Gradually incorporate powdered sugar and beat until light and fluffy, about 2–3 minutes. Add reserved strawberry filling one tablespoon at a time, beating well after each. Mix in vanilla and cream. Beat for 2–3 more minutes until very fluffy.
09 - Place first cake layer on a serving plate. Pipe a buttercream border, then spread half the strawberry filling inside. Repeat with second layer. Place final cake layer upside down for an even top.
10 - Spread remaining buttercream over top and sides for a thin, even coat. Chill cake for stability while preparing ganache.
11 - Heat cream nearly to boiling point, pour over chopped chocolate, and let stand 1 minute. Stir until smooth and emulsified. Allow ganache to cool about 5 minutes before using.
12 - Pour ganache over chilled cake; use an offset spatula to gently push glaze over edges. Let set 15 minutes at room temperature.
13 - Garnish cake with whole strawberries and chocolate pieces. Let the cake set at room temperature before chilling to prevent cracking.

# Extra Tips:

01 - Measure dry ingredients accurately with a scale for best results.
02 - Store any leftover slices tightly wrapped in the refrigerator up to 5 days; whole cakes keep for 1 week.
03 - Individual cake layers, buttercream, and strawberry filling can be made ahead and refrigerated or frozen.
04 - For extra frosting coverage, double the buttercream batch.

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