Description
This decadent Chocolate Covered Strawberry Layer Cake features rich, moist layers of chocolate cake, filled with a luscious strawberry buttercream, and topped with a silky chocolate ganache. Fresh chocolate-covered strawberries crown this elegant dessert, making it perfect for special occasions like Valentine’s Day, birthdays, or anniversaries.
Ingredients
Units
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup hot water (or hot coffee for richer flavor)
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup freeze-dried strawberries, finely ground
- 2 tbsp heavy cream (adjust for desired consistency)
- 1 tsp pure vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Chocolate-Covered Strawberries:
- 8–10 fresh strawberries, washed and dried
- 1/2 cup semi-sweet or dark chocolate, melted
Instructions
- Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract. Beat until well combined.
- Gradually add the hot water, mixing until smooth. The batter will be thin.
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Strawberry Buttercream:
- In a large bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar and ground freeze-dried strawberries, beating until fluffy.
- Add the heavy cream, vanilla extract, and salt. Beat for another 2–3 minutes until light and spreadable. Adjust consistency with more cream if needed.
- Prepare the Chocolate Ganache:
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream until just simmering, then pour it over the chocolate.
- Let sit for 2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
- Make the Chocolate-Covered Strawberries:
- Dip each strawberry into the melted chocolate, letting excess drip off.
- Place on a parchment-lined baking sheet to set. Refrigerate until firm.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of strawberry buttercream on top.
- Add the second cake layer and repeat with more buttercream. Top with the third layer.
- Frost the entire cake with a thin crumb coat, then apply the final layer of buttercream.
- Drizzle the cooled ganache over the top of the cake, allowing it to drip down the sides.
- Arrange the chocolate-covered strawberries on top for decoration.
Notes
- For an extra strawberry punch, add a layer of fresh sliced strawberries between the cake layers.
- Use hot coffee instead of hot water in the cake batter for a deeper chocolate flavor.
- Freeze-dried strawberries give the buttercream a strong strawberry flavor without extra moisture.