Combine a rich chocolaty cake's goodness and refreshing strawberries, and enjoy this delicious Chocolate Strawberry Cake.
If you want to try the goodness of a rich and chocolaty cake and the refreshing and fruity flavour of fresh strawberries, try this super moist and flavourful Chocolate Strawberry Cake.
About This Chocolate Strawberry Cake
- This cake has the recipe of my famous and delicious Forever Super Moist Chocolate Cake Fudge Frosting. This cake recipe has the secret ingredient of Mayonaise, which adds a tangy and rich flavour. Mayonaise was an ingredient used in chocolate cakes back in the day. The acidity in the vinegar acts as a leavening agent and helps raise the cake. Vinegar also creates a more vibrant chocolate colour.
- This delicious chocolate cake can be the base of many other chocolate cakes, such as chocolate caramel or peanut butter cake.
About The Frosting
- The possibilities for frosting are endless as we decorated this cake with a super flavourful and fruity strawberry frosting.
- The main component of the frosting is the strawberry reduction. See the recipe for the strawberry reduction in this post; Vanilla Cake-Strawberry Frosting.
- This step-by-step guide is easy to follow and will give you a silky and flavourful strawberry sauce that can go on top of desserts, ice cream, frosting, etc.
- This icing is my creamy American Buttercream recipe. American buttercream is the easiest icing you can prepare when you are in a rush to frost a cake. The beauty of ABC is that you can flavour it with any flavour, additive or extract.
How To Make And Assemble This Cake
- The cake recipe is enough to make three 8-inch cakes. Make the cake layers and let them chill in the freezer for one hour before frosting them.
- While the cake layers are chilling, make the buttercream and add 2-3 tablespoons of the strawberry reduction to the plain frosting. How strong in strawberry flavour you would like it to be is up to you. Once you add the sauce, the frosting may look broken and curdled, but keep whisking it, and it will smooth out and become silky.
Assembly
- Place a dollop of frosting on the base turntable, and put the first layer of the cake on it. This will secure the cake layer from moving.
- Brush the cake with simple syrup (see note in the recipe card) to moisten the crumb.
- Cover the cake with a layer of icing, then use a piping bag to pipe a dam around the edge of the cake. Pour a couple of tablespoons of the strawberry sauce into the center. The dam that we piped before will prevent the liquid from leaking out.
- Place the second cake layer, brush it with the syrup, and repeat the steps.
- Look at the cake from the side to make sure it is straight; if it is not, push it slightly until it is quite straight. Now it is time to do it because once the cake is chilled it is difficult to fix this issue.
- use the spatula and put dollops of icing all over the sides of the cake, then use a bench scraper to rub the buttercream all around the cake and remove the excess frosting until a thin layer of frosting is left on the cake. This is called Crumb-Coating. Chill the cake for 15 minutes or until the frosting is hard enough. Crumb-Coating traps the crumbs inside and keeps the final layer clean and crumb-free.
- After chilling the cake for 15 minutes, cover the cake with the final icing coating and smooth it out with the bench scraper.
- I have decorated the top with some berries and daisies.
📖 Recipe
Chocolate Strawberry Cake
Combine a rich chocolaty cake's goodness and refreshing strawberries, and enjoy this delicious Chocolate Strawberry Cake.
Ingredients
For The Chocolate Cake
- 2 cups All-purpose flour, Spooned and leveled
- 1½ teaspoon Baking powder
- 2 teaspoon Baking soda
- ½ teaspoon Salt
- 2 cups Sugar
- 1 cup Cocoa powder
- 2 Eggs, Room temperature
- ½ cup Oil
- 1 cup Buttermilk, Room temperature
- ¼ cup Mayonaise, Room temperature
- 1 tablespoon Vanilla extract
- 1 cup Coffee, Hot
For The Frosting
- 1 cup Butter, Room temperature
- 3-4 cups Powdered sugar, Sifted
- 1 teaspoon Meringue powder
- ½ teaspoon Salt
- 2 teaspoon Vanilla extract
- 2-3 tablespoon Heavy cream
- 3-4 tablespoon Strawberry reduction
For The Strawberry Reduction
- 1 cup Strawberries, Hulled and chopped
- 1 tablespoon Cornstarch
- 1 tablespoon Sugar
- 2 tablespoon Water
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
How To Make The Cake
- Preheat oven to 350ºF, grease, and dust with cocoa powder 2x8 or 3X6 cake pans, and set aside.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer and mix on low for 1 minute.2 cups All-purpose flour, 1½ teaspoon Baking powder, 2 teaspoon Baking soda, ½ teaspoon Salt, 2 cups Sugar, 1 cup Cocoa powder
- Mix the eggs, buttermilk, oil, mayonnaise, and vanilla in a separate bowl, then add to the flour mixture and mix on medium speed for 2 minutes.2 Eggs, ½ cup Oil, 1 cup Buttermilk, ¼ cup Mayonaise, 1 tablespoon Vanilla extract
- Bring the speed down and add the hot coffee and mix until just mixed. DO NOT OVERMIX. The batter will be thin and that’s okay.1 cup Coffee
- Pour the batter into the prepared pans, and bake for 40-45 minutes until an insert into the center comes out clean. Cool the cakes in the pan for about 15 minutes, then invert them onto wire racks to cool completely before frosting.
How To Make The Buttercream
- Leave the butter at room temperature for half an hour before making the buttercream. Using the paddle attachment, beat the butter until light, smooth, and fluffy.1 cup Butter
- Mix the meringue powder and salt into ¼ cup of the powdered sugar and add it to the butter. Mix well. Add the rest of the powdered sugar in ¼ cup at a time and mix well after each addition.3-4 cups Powdered sugar, 1 teaspoon Meringue powder, ½ teaspoon Salt
- Add in vanilla extract. Add two tablespoons of heavy cream to smooth out the buttercream. Mix the buttercream for 3-4 minutes.2 teaspoon Vanilla extract, 2-3 tablespoon Heavy cream
- If the buttercream is too stif, add more heavy cream, and if it is too runny, add more powdered sugar to reach a smooth and spreadable consistency.
- Mix the strawberry reduction into half of the buttercream and then add it to the remaining buttercream and mix well.3-4 tablespoon Strawberry reduction
Strawberry Reduction
- Mix the chopped strawberries, water, sugar, lemon zest, and cornstarch In a saucepan, place on medium heat, and keep stirring until the mixture starts to simmer. Bring the heat down to low, and let the liquid reduces. The mixture begins to thicken.1 cup Strawberries, 1 tablespoon Cornstarch, 1 tablespoon Sugar, 2 tablespoon Water, 1 tablespoon Lemon zest
- Strain the mixture through a strainer to remove all the pulp and the strawberry seeds. Add vanilla extract and mix. You will have half a cup of strawberry reduction. Let the mixture cool completely before using it in the buttercream.1 teaspoon Vanilla extract
How To Assemble
- Place a dollop of frosting on the base turntable, and put the first layer of the cake on it. This will secure the cake layer from moving. Brush the cake with simple syrup (see note in the recipe card) to moisten the crumb.
- Cover the cake with a layer of icing, then use a piping bag to pipe a dam around the edge of the cake. Pour a couple of tablespoons of the strawberry sauce into the center. The dam that we piped before will prevent the liquid from leaking out.
- Place the second cake layer, brush it with the syrup, and repeat the steps. Look at the cake from the side to ensure it is straight; if not, push it slightly until it is quite straight. Now it is time to do it because once the cake is chilled, it is difficult to fix this issue.
- Use the spatula and put dollops of icing all over the sides of the cake, then use a bench scraper to rub the buttercream all around the cake and remove the excess frosting until a thin layer of frosting is left on the cake. This is called Crumb-Coating.
- Chill the cake for 15 minutes or until the frosting is hard enough. Crumb-Coating traps the crumbs inside and keeps the final layer clean and crumb-free. After chilling the cake for 15 minutes, cover the cake with the final icing coating and smooth it out with the bench scraper. I have decorated the top with some berries and daisies.
Notes
Simple syrup; mix an equal amount of sugar and water in a saucepan, boil, and let it simmer for about 10 minutes until the syrup thickens. Let the syrup cool down and keep it in the fridge.
Nutrition
Calories: 778kcalCarbohydrates: 133gProtein: 8gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 112mgSodium: 924mgPotassium: 313mgFiber: 5gSugar: 55gVitamin A: 880IUVitamin C: 12mgCalcium: 119mgIron: 3mg
Tried this recipe?Let us know how it was!
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