Chocolate Strawberry Layer Cake (Print Version)
# Ingredients:
→ For the cake
01 -
2 cups sugar
02 -
1 ¾ cups all-purpose flour
03 -
¾ cup unsweetened cocoa powder
04 -
2 tablespoons Dutch process cocoa (optional)
05 -
2 teaspoons baking soda
06 -
1 teaspoon baking powder
07 -
1 teaspoon kosher salt
08 -
2 eggs
09 -
1 cup buttermilk
10 -
1 cup strong black coffee
11 -
½ cup vegetable oil
12 -
2 teaspoons pure vanilla extract
→ For assembling
13 -
1 batch strawberry frosting
14 -
8-10 fresh strawberries sliced
15 -
1 batch chocolate ganache
# Instructions:
01 -
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Set aside.
02 -
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder, and salt. Mix on low until dry ingredients are thoroughly combined.
03 -
Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
04 -
Pour batter evenly into prepared pans. Bake in preheated oven for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
05 -
Cool for 10 minutes; remove from pans to wire racks. Cool completely.
06 -
Place one of the cake layers on a cake plate or cardboard round. Top with about ⅓ of the strawberry frosting. Top with the sliced strawberries.
07 -
Add the second cake layer. Frost with the remaining strawberry frosting. Top with the ganache. Decorate as desired with additional strawberries – try dipping whole strawberries into some of the ganache for an extra-special decoration.
08 -
Store in the refrigerator until ready to serve. Let come to room temperature before cutting.