Chocolate Strawberry Cake

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Rich, moist layers of Chocolate Strawberry Cake topped with creamy strawberry buttercream, silky ganache, and chocolate-dipped strawberries.

Prep Time25

Cook Time25

Additional Time1 15

Total Time2 5

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

Preheat the oven to 350°F. Line four 8-inch round cake pans with parchment paper and lightly grease with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the butter, vegetable oil, and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Stir in the sour cream until smooth.
Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes completely on a wire rack before frosting.

Pulse the freeze-dried strawberries in a food processor until they become a fine powder.
In a large bowl, beat the softened butter and vanilla extract until creamy.
Gradually add the powdered sugar, mixing until smooth.
Add the strawberry powder and beat until fully combined and fluffy.

Place the chocolate chips in a heatproof bowl.
Heat the heavy cream in the microwave until it just starts to boil (about 30 seconds).
Pour the hot cream over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth and glossy.
Allow the ganache to cool to room temperature before using.

Line a baking sheet with parchment paper.
Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth.
Dip each strawberry into the melted chocolate, letting the excess drip off.
Place on the prepared baking sheet and refrigerate until the chocolate sets.

Level the cooled cake layers using a serrated knife.
Stack the cakes with a layer of strawberry buttercream between each.
Apply a thin crumb coat over the entire cake and freeze for at least 15 minutes to set.
Frost the cake with the remaining buttercream, smoothing the sides and top.
Pour the cooled ganache over the top, gently spreading it and letting it drip down the sides.
If desired, pipe a buttercream border on top and garnish with the chocolate-covered strawberries.

Bring the cake slices to room temperature before serving for the best flavor and texture.
If desired, microwave the slices for 10-15 seconds to achieve a slightly warm cake.

Wrap unfrosted cake layers tightly in plastic wrap and foil. Freeze for up to 3 months.
Thaw in the refrigerator overnight before assembling.
Avoid freezing a fully decorated cake, especially with fresh strawberries.

Sheet Cake: Bake the batter in a 9x13-inch pan at 350°F for 30-35 minutes.
Cupcakes: Divide batter into cupcake liners and bake at 350°F for 18-22 minutes.

Wrap leftover slices individually and store in the fridge for up to 4 days.
Freeze individual slices for up to 1 month and thaw in the fridge or at room temperature.
Great enjoyed cold or slightly warmed with coffee or milk.