Chocolate Strawberry Cake
Made with two layers of rich chocolate cake, frosted with strawberry frosting and filled with fresh strawberries, this chocolate strawberry cake is as delicious as it is beautiful.
Ingredients
For the cake:
• ▢2 cups sugar
• ▢1 ¾ cups all-purpose flour
• ▢¾ cup unsweetened cocoa powder
• ▢2 tablespoons Dutch process cocoa optional
• ▢2 teaspoons baking soda
• ▢1 teaspoon baking powder
• ▢1 teaspoon kosher salt
• ▢2 eggs
• ▢1 cup buttermilk
• ▢1 cup strong black coffee
• ▢½ cup vegetable oil
• ▢2 teaspoons pure vanilla extract
For assembling:
• ▢1 batch strawberry frosting
• ▢8-10 fresh strawberries sliced
• ▢1 batch chocolate ganache
Instructions
• Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
• Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
• Pour batter evenly into prepared pans.
• Bake in preheated oven for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire racks. Cool completely.
To assemble:
• Place one of the cake layers on a cake plate or cardboard round. Top with about ⅓ of the strawberry frosting. Top with the sliced strawberries.
• Add the second cake layer. Frost with the remaining strawberry frosting. Top with the ganache. Decorate as desired with additional strawberries – try dipping whole strawberries into some of the ganache for an extra-special decoration.
• Store in the refrigerator until ready to serve. Let come to room temperature before cutting.
