Description
Chocolate Strawberry Layer Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 cup hot water or coffee
For the Filling:
2 cups fresh strawberries, sliced
1/2 cup strawberry jam
For the Ganache:
200g dark chocolate, chopped
1 cup heavy cream
For Garnish:
Fresh strawberries
Instructions:
1. Bake the Cake Layers:
Preheat oven to 180°C (350°F).
Mix all dry ingredients in a bowl. In another bowl, whisk eggs, buttermilk, oil, and hot water. Combine the wet and dry mixtures.
Divide batter between two greased and floured cake pans. Bake for 30-35 minutes. Cool completely.
2. Prepare the Ganache:
Heat heavy cream until just boiling, then pour over chopped chocolate. Stir until smooth and glossy. Let cool slightly.
3. Assemble the Cake:
Spread strawberry jam over one cake layer, top with sliced strawberries, and place the second layer on top.
Pour ganache over the cake, letting it drip down the sides.
4. Garnish and Serve:
Decorate with fresh strawberries on top. Chill for 30 minutes before serving for the best flavor and texture.
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Step-by-Step Guide
Begin by preheating your oven to 180°C (350°F) and preparing two 8-inch round cake pans by greasing, flouring, and lining with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, buttermilk, and oil until combined. Gradually add the wet ingredients to the dry, mixing on low speed until just incorporated. Carefully stir in the hot water or coffee; the batter will be thin. Divide evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
This cake is a showstopper on its own, but you can elevate it further. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a dinner party, garnish individual plates with a chocolate drizzle and a mint leaf. Pair it with a glass of cold milk, a rich stout, or a cup of black coffee to complement the deep chocolate flavors.
How-to Summary
To make this Chocolate Strawberry Layer Cake: 1) Mix dry ingredients, then combine with wet ingredients including hot liquid. 2) Bake two chocolate cake layers and let them cool fully. 3) Make a simple ganache by pouring hot cream over chopped chocolate. 4) Assemble by spreading jam and fresh strawberries on one layer, topping with the second layer. 5) Cover with the glossy ganache and garnish with fresh strawberries. Chill briefly before slicing.
Frequently Asked Questions
Can I use frozen strawberries for the filling? It’s not recommended for the fresh slices, as they release too much water and can make the cake soggy. Thawed frozen berries are better pureed and cooked down into a thicker jam.
What can I use instead of buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
Why add hot water or coffee to the batter? The hot liquid helps bloom the cocoa powder, intensifying the chocolate flavor, and creates a moist, tender crumb. Coffee enhances chocolate flavor without making the cake taste like coffee.
My ganache is too runny. How can I fix it? Let it cool at room temperature, stirring occasionally, until it thickens to a pourable consistency. For a faster fix, refrigerate it for 10-minute intervals, stirring well each time.
How far in advance can I make this cake? You can bake the layers 1-2 days ahead; wrap them tightly in plastic wrap once cool and store at room temperature. Assemble the cake the day you plan to serve it for the best texture.
Common Mistakes to Avoid
- Using warm cake layers: Assembling with warm layers will melt the ganache and make the structure unstable. Ensure layers are completely cool.
- Overmixing the batter: Once you add the wet ingredients, mix only until combined. Overmixing develops gluten, leading to a tough, dense cake.
- Pouring ganache that is too hot: If the ganache is very hot, it will run completely off the cake. Let it cool and thicken slightly so it clings to the sides.
- Skipping the chilling step: The brief 30-minute chill sets the ganache, making slicing cleaner and allowing the flavors to settle.
Conclusion
This Chocolate Strawberry Layer Cake masterfully combines rich, moist chocolate with the bright, fresh taste of strawberries. By following the detailed steps and tips provided, you can confidently create a stunning and delicious dessert perfect for any celebration. Remember the key points: ensure your cake layers are cool, let your ganache thicken slightly, and don’t skip the final chill. The result is a professional-looking, decadent cake that is sure to impress.