Chocolate Strawberry Cake

Ingredients

• 0.5 cup (40g) Natural cocoa powder (Sifted; Dutch process can be substituted)
• 1 cup (240ml) Boiling water
• 3 cups (360g) All-purpose flour
• 2.5 cups Granulated sugar
• 1 teaspoon Salt
• 2.5 teaspoons Baking soda
• 1.5 teaspoons Baking powder
• 1 cup (240ml) Buttermilk
• 1 cup (240ml) Vegetable oil (Any mild oil (e.g. avocado oil) can be used)
• 3 large Eggs (Room temperature)
• 1 tablespoon (15ml) Vanilla extract
• 1.5 cups (340g) Unsalted butter (Room temperature, for buttercream)
• 6-8 cups Powdered sugar (Start with 6 cups for softer buttercream, 8 cups for firmer)
• 2 pounds Strawberries (Uniform ones for topping, 6-8 for buttercream, rest for snacking)
• 1 pinch Salt (for buttercream)
• 3.5 ounces (100g) Chocolate (semisweet or bittersweet) (For ganache)

Instructions

1. Preheat Oven & Prepare Pans

   Preheat oven to 350°F (175°C). Butter and flour three 9-inch round cake pans, line bottoms with parchment rounds.

   Time: PT10M

   Temperature: 350°F

2. Bloom Cocoa Powder

   Sift 0.5 cup (40g) natural cocoa powder into a medium bowl. Pour in 1 cup (240ml) boiling water and whisk until smooth. Set aside for 10 minutes to cool slightly.

   Time: PT10M

3. Mix Dry Ingredients

   In a large bowl, whisk together 3 cups (360g) flour, 2.5 cups sugar, 1 tsp salt, 2.5 tsp baking soda, and 1.5 tsp baking powder.

   Time: PT5M

4. Combine Wet Ingredients

   To the cooled cocoa mixture, add 1 cup buttermilk, 1 cup vegetable oil, 3 room temperature eggs, and 1 tbsp vanilla extract. Whisk until smooth.

   Time: PT5M

5. Combine Wet & Dry Mixtures

   Pour wet mixture into dry ingredients. Stir until just combined and smooth. Do not overmix.

   Time: PT3M

6. Divide & Bake

   Divide batter evenly among prepared pans. Bake at 350°F for 30 minutes, rotating pans only in the last 10 minutes if needed. Do not open oven for first 20 minutes.

   Time: PT30M

   Temperature: 350°F

7. Cool Cakes

   Let cakes cool in pans for 10 minutes, then turn out onto racks and cool completely.

   Time: PT20M

8. Prepare Strawberries

   Set aside uniform strawberries for topping (about 1 pound). Chop 6-8 strawberries (about 0.5 cup) for buttercream. Hull remaining strawberries for snacking or extra garnish.

   Time: PT10M

9. Make Strawberry Buttercream

   In stand mixer, beat 1.5 cups (340g) room temp unsalted butter with a pinch of salt on high for 5 minutes until pale and fluffy. Scrape bowl. With mixer on low, gradually add 6-8 cups powdered sugar, alternating with spoonfuls of chopped strawberries. Beat until smooth and pink. Mix on medium for 1 minute to fluff.

   Time: PT15M

10. Assemble Cake

    Place first cake layer on serving plate. Spread about 1 cup buttercream. Add next layer, repeat. Place final layer on top. Spread a thin layer of buttercream on top and sides. Use offset spatula to smooth.

    Time: PT15M

11. Chill Cake

    Refrigerate assembled cake for 20 minutes to firm up buttercream before adding ganache.

    Time: PT20M

    Temperature: 4°C

12. Make Chocolate Ganache

    Finely chop 3.5 oz (100g) chocolate. Place in heatproof bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Stir until mostly melted. Remove from heat and let residual heat finish melting. Cool until thick but pourable.

    Time: PT10M

13. Ganache Drip & Decorate

    Pour most ganache on top of cake. Use offset spatula to spread to edges and coax drips down sides. Immediately arrange reserved strawberries on top in a ring.

    Time: PT10M

14. Optional: Glaze Strawberries

    If not serving immediately, brush strawberries with a little watered-down strawberry jam to keep them shiny and moist.

    Time: PT2M

15. Serve & Store

    Slice cake with a sharp knife. Store leftovers in refrigerator.

    Time: PT0M

16. Cleanup

    Wash all bowls, mixer parts, spatulas, pans, and utensils used. Wipe down counters and sweep up any spilled flour or sugar.

    Time: PT30M

Nutrition Facts

Calories

550

Protein

5g

Carbohydrates

80g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Natural cocoa powder: Dutch process cocoa powder
• Instead of Buttermilk: Milk + 1 tbsp lemon juice or vinegar
• Instead of Vegetable oil: Avocado oil, Canola oil, Sunflower oil
• Instead of Eggs: Flaxseed meal + water (see notes)

Equipment Needed

• Medium bowl
• Sifter or fine mesh sieve
• Whisk
• Large mixing bowl
• 3 x 9-inch round cake pans
• Parchment paper
• Butter and flour (for pans)
• Measuring cups and spoons
• Stand mixer or hand mixer
• Rubber spatula
• Offset spatula
• Saucepan (for simmering water)
• Heatproof bowl (for ganache)
• Knife and cutting board

Critical Steps — Do Not Skip

• Preheat oven and prepare pans thoroughly to prevent sticking.
• Do not open oven during first 20 minutes of baking to prevent collapse.
• Cool cakes completely before frosting.
• Whip butter for buttercream for full 5 minutes for best texture.
• Let ganache cool to proper consistency before dripping.
• Handle cake layers gently—they are very soft and delicate.

Chef Tips from the Video

• Use a kitchen scale for best accuracy.
• For even cake layers, weigh batter into pans.
• If strawberries are very juicy, pat dry before adding to buttercream.
• For extra shine, glaze strawberries with jam.
• Let cake come to room temp before serving for best texture.

Troubleshooting

Storage

Refrigerator: Up to 4 days, covered. Strawberries on top may soften after 1-2 days.

Freezer: Cake layers (unfrosted) can be frozen up to 2 months, well wrapped. Assembled cake not recommended for freezing due to fresh strawberries.

Room temperature: Up to 2 hours (for serving). Refrigerate promptly after.

Make-Ahead Tips

• Bake cake layers a day ahead; wrap and refrigerate or freeze.
• Buttercream can be made ahead and refrigerated; bring to room temp and re-whip before using.
• Chop strawberries for buttercream just before assembling for best color and texture.