Description

A rich, cocoa-infused chocolate cake layered with fresh strawberry buttercream and topped with a glossy dark chocolate ganache. This elegant dessert balances deep, dark flavors with the bright sweetness of summer berries for a truly timeless treat.

Ingredients

1 cup unsweetened cocoa powder
1 cup boiling water or hot coffee
All-purpose flour
Granulated sugar
Baking soda
Baking powder
Salt
Vegetable oil
Buttermilk, room temperature
Eggs
Vanilla extract
Butter, softened
Confectioners’ sugar
6 large fresh strawberries, finely chopped
Semi-sweet chocolate bar, chopped
Heavy cream

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Instructions

Preheat oven to 350F (175C) and grease three 9-inch round cake pans, lining the bottoms with parchment paper.
Sift cocoa powder into a bowl and whisk with 1 cup boiling water or hot coffee; let cool for 10 minutes.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Combine the cooled cocoa mixture with oil, buttermilk, eggs, and vanilla, then whisk into the dry ingredients until smooth.
Divide the batter between pans and bake for 30 minutes or until the tops spring back; cool completely before removing from pans.
Beat softened butter and salt until fluffy, then gradually add confectioners’ sugar and chopped strawberries to create the buttercream.
Assemble the cake by spreading buttercream between layers and over the exterior; chill for one hour.
Heat heavy cream until simmering, pour over chopped chocolate, let sit for 5 minutes, and whisk into a smooth ganache.
Drip the ganache over the chilled cake and garnish with fresh strawberries before serving.

Notes

To ensure the best texture, always sift your cocoa powder to avoid bitter clumps. If your strawberry buttercream feels too soft due to the fruit’s natural juices, adding a bit more confectioners’ sugar or chilling the frosting briefly will help it reach the perfect spreading consistency.

Prep Time: 45 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American