Description
Strawberry Chocolate Layer Cake
A heavenly dessert bursting with fresh strawberries, luscious cream, and rich chocolate.
Ingredients
For the Chocolate Cake:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
For the Strawberry Cream Filling:
1 1/2 cups fresh strawberries, chopped
1 cup heavy whipping cream
1/4 cup powdered sugar
For the Topping:
1 cup whipped cream or frosting
Fresh strawberries, halved
1/2 cup dark chocolate chunks
Melted chocolate for drizzling
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Instructions
1. Bake the Cake:
Preheat the oven to 350°F (175°C) and line two cake pans with parchment paper.
In a bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add vegetable oil, vanilla, and buttermilk. Mix until smooth.
Divide the batter into the pans and bake for 25-30 minutes. Let them cool completely.
2. Prepare the Strawberry Cream Filling:
Beat the heavy whipping cream and powdered sugar until soft peaks form.
Gently fold in the chopped strawberries.
3. Assemble the Cake:
Place one cake layer on a plate. Spread a generous layer of strawberry cream filling.
Top with the second cake layer and frost the top with whipped cream or frosting.
4. Garnish and Serve:
Drizzle melted chocolate over the cake. Garnish with chocolate chunks and fresh strawberry halves.
Slice and enjoy this irresistible dessert!
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. When preparing the cake pans, grease them lightly before adding the parchment paper for easy release. While mixing the batter, avoid over-beating after adding the wet ingredients; mix just until combined to keep the cake tender. For the filling, chill your mixing bowl and beaters before whipping the cream to ensure it thickens quickly. When assembling, you can optionally slice each cake layer in half horizontally to create a four-layer cake for even more strawberry cream in every bite.
Serving Suggestions
This cake is a showstopper on its own but can be elevated with simple accompaniments. Serve each slice with a small scoop of vanilla bean ice cream or a dollop of lightly sweetened mascarpone cheese. For a fresh contrast, add a small side of mixed berries with a mint garnish. It pairs beautifully with a cup of dark roast coffee or a glass of dessert wine like a late-harvest Riesling.
How-to Summary
To summarize: Prepare two chocolate cake layers and let them cool fully. Whip cream with powdered sugar, then fold in chopped strawberries for the filling. Stack the cakes with the strawberry cream in between. Frost the top with more whipped cream, then garnish with a drizzle of melted chocolate, chocolate chunks, and fresh strawberry halves.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap once cooled and store at room temperature. Assemble the cake the day you plan to serve it, as the strawberry filling can make the cake soggy if left too long.
Can I use frozen strawberries? It’s not recommended for the filling, as thawed frozen berries release too much liquid. For the garnish, always use fresh. If necessary, thaw and thoroughly drain frozen berries, then pat them dry before folding into the cream.
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 until slightly curdled before using.
How do I store leftovers? Store the cake in an airtight container in the refrigerator for up to 3 days. The whipped cream may soften but will still taste delicious.
My whipped cream is runny. What happened? This usually occurs if the cream, bowl, or beaters were not cold enough, or if you over-beat it into butter. Start with very cold cream and stop beating as soon as firm peaks form.
Common Mistakes to Avoid
- Assembling with warm cake layers: This will melt the cream filling. Ensure cakes are completely cool.
- Over-mixing the cake batter: This develops gluten, leading to a tough, dense crumb.
- Not whipping the cream to stiff enough peaks: A soft filling can cause the top layer to slide.
- Cutting strawberries too far in advance: They can bleed color into the cream. Chop them just before folding in.
- Skipping the parchment paper: This can lead to broken cake layers when trying to remove them from the pan.
Conclusion
This Strawberry Chocolate Layer Cake is a celebration of classic flavor combinations, perfect for special occasions or a decadent weekend treat. By following the detailed steps and avoiding common pitfalls, you can create a stunning, professional-looking dessert that is sure to impress. The contrast of rich chocolate, sweet fruit, and light cream makes every bite irresistible. Enjoy the process and the delicious results!