Description
This chocolate strawberry cake features moist chocolate layers, fresh strawberries, and a naturally flavored strawberry frosting for a stunning dessert.
Ingredients
- 2 cups granulated sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot brewed coffee
- 1/2 cup vegetable oil
- 2 cups fresh strawberries hulled and thinly sliced
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/2 cup strawberry puree made from fresh strawberries
- 1/2 cup heavy cream
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F and grease two 9 inch round cake pans.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, hot coffee, and vegetable oil. Beat for 2 minutes until smooth and thin.
- Divide the batter evenly between the pans and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely.
- For the frosting, beat the butter until creamy. Gradually beat in the powdered sugar, then mix in the strawberry puree until smooth and fluffy.
- Place one cake layer on a serving plate. Spread a thick layer of frosting on top and arrange the sliced strawberries evenly over the frosting.
- Top with the second cake layer and frost the top and sides with the remaining frosting.
- Heat the heavy cream until steaming, then pour over the chocolate chips. Stir until smooth.
- Spoon the chocolate topping over the cake, allowing it to gently drip down the sides.
Notes
- Store the assembled cake covered in the refrigerator for up to 3 days and bring to room temperature before serving.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American