Chocolate Layered Cake with Strawberry Frosting
Learn how to make a layered chocolate cake with strawberry buttercream frosting. Topped with chocolate ganache and chocolate covered strawberries, this cake is decadent and perfection for your special occasion.
Equipment
- 4 8-inch round cake pans
- electric mixer
Ingredients
Chocolate Cake
- 2 ⅓ cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ⅔ cup vegetable oil
- 1 ½ cup granulated sugar
- 4 large eggs
- 1 ½ cups milk
Strawberry Buttercream
- 1 cup freeze dried strawberries
- 2 cups unsalted butter softened
- 2 teaspoon vanilla extract
- 4 cups powdered sugar
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Chocolate-Covered Strawberries
- 6 strawberries fresh
- ⅔ cup semi-sweet chocolate chips
Instructions
Chocolate Cake
- Preheat the oven to 350° F. Prepare 4, 8-inch round cake pans with parchment paper circles and cooking spray.
- In a medium mixing bowl, combine the flour, cocoa powder, baking powder, and salt with a whisk. Set aside.
- In a separate large mixing bowl, beat the butter, oil and sugar until smooth and light. Add the eggs. Mix until combined.
- Add the dry mixture, alternating with the milk until completely combined.
- Divide the batter into the 4 cake pans. Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
- Allow the cakes to cool completely while making the buttercream.
Strawberry Buttercream
- Add the freeze dried strawberries to a food processor, blend until the strawberries become a fine powder. Set aside.
- In a large mixing bowl with a hand mixer, beat the softened butter and vanilla until smooth and creamy. Gradually add the powdered sugar until completely combined.
- Add the strawberry powder and mix until combined.
Chocolate Ganache
- Add the chocolate chips to a microwave safe bowl.
- In a separate bowl, microwave the heavy cream just until it begins to boil. (about 30 seconds)
- Pour the hot cream over the chocolate chips and let sit for a couple minutes to melt the chocolate. Whisk until smooth and combined.
- Allow the ganache to cool to room temperature before using it on the cake.
Chocolate-Covered Strawberries
- Line a baking sheet with parchment paper.
- Add the chocolate chips to a microwave safe bowl and heat, stirring every 30 seconds until completely melted. Dip each strawberry into the melted chocolate and tap off any excess.
- Place onto the parchment paper and allow the chocolate to set in the refrigerator.
Assemble
- Use a Large serrated knife to level the cakes and create a flat surface. Stack the cakes with a layer of strawberry buttercream between each cake layer.
- Use an icing spatula to spread a thin even layer of buttercream on top of and around the cake to create a crumb coat. Place in the freezer for at least 15 minutes to allow the buttercream to harden. Frost the entire cake with the remaining buttercream.
- Pour the ganache over the top of the cake and use an icing spatula to spread into an even layer, let some ganache drip down the sides. You can use a piping bag to get a cleaner drip down the sides.
- You can use a piping bag with the extra buttercream to create a border on top. Top with the chocolate strawberries.
Notes
Assembling a layered cake can be both fun and challenging. Here are some tips to help you create a beautiful and stable layered cake:
- Ensure Even Layers: Use a serrated knife to level each cake layer. This creates flat surfaces that stack well.
- Chill Your Layers: Refrigerate or freeze cake layers before assembling. Cold cakes are less crumbly and easier to handle.
- Use a Cake Board: Assemble the cake on a sturdy cake board for easy transferring and stability.
- Apply a Crumb Coat: Spread a thin layer of frosting over the assembled cake to catch crumbs. Chill it to set before applying the final coat.
- Even Distribution of Frosting: Use an offset spatula to evenly distribute frosting or filling between layers.
- Avoid Overfilling: Too much filling can cause layers to slide. Keep it to a moderate amount.
- Smooth Sides: Use a bench scraper or icing smoother to create smooth sides. Rotate the cake turntable while holding the scraper steady.
- Decorate at Room Temperature: Decorate with final touches (like piping, flowers, etc.) when the cake and frosting are at room temperature for best results.
- Be Patient: Take your time and don’t rush the process. Patience is key to a beautifully assembled cake.
Nutrition
Serving: 1slice | Calories: 1139kcal | Carbohydrates: 127g | Protein: 8g | Fat: 69g | Saturated Fat: 38g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 119mg | Sodium: 230mg | Potassium: 679mg | Fiber: 10g | Sugar: 92g | Vitamin A: 1396IU | Vitamin C: 245mg | Calcium: 179mg | Iron: 9mg
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