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Chocolate Strawberry Cake – rich layers with fresh berries

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A rich, moist chocolate cake layered with fresh strawberries and whipped chocolate ganache — a bakery-worthy dessert perfect for special occasions.

Ingredients

Scale

Chocolate Cake:

  • 2 cups all-purpose flour

  • ¾ cup Dutch-process cocoa powder

  • 1½ tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 1¾ cups granulated sugar

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup hot coffee

Strawberry Filling:

  • 2 cups fresh strawberries, sliced

  • 1 tbsp lemon juice

  • 1 tbsp sugar (optional)

Chocolate Frosting:

  • 1½ cups heavy cream

  • 12 oz semi-sweet chocolate, chopped

  • 3 tbsp butter

Instructions

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

  • Whisk flour, cocoa, baking soda, baking powder, and salt.

  • In another bowl, beat sugar, buttermilk, oil, eggs, and vanilla.

  • Combine wet and dry ingredients. Add hot coffee and mix until smooth.

  • Pour into pans and bake 25–30 minutes. Cool completely.

  • Macerate strawberries with lemon juice and sugar. Let sit 15–20 minutes.

  • Heat cream to simmering, pour over chocolate. Let sit, stir until smooth.

  • Cool ganache slightly, whip until fluffy. Add butter and whip again if desired.

  • Layer cake with ganache and strawberries. Frost outside and decorate.

  • Chill 30 minutes before serving.

Notes

  • Use strawberry preserves if fresh berries aren’t available.

  • Refrigerate leftovers for up to 3 days.

  • For gluten-free, use a 1:1 GF flour blend.

Find it online: https://thefoodaunt.com/chocolate-strawberry-cake-rich-layers-with-fresh-berries/