Chocolate Strawberry Cake
This chocolate strawberry cake is made of three moist chocolate cake layers, homemade strawberry filling, and fudgy chocolate frosting.
Servings: 12
Ingredients
For the Chocolate Cake
- 1 ¾ cup (210g) all-purpose flour
- 1 ⅔ cup (330g) granulated sugar
- ⅔ cup (66g) Dutch-processed unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (120ml) vegetable or avocado oil
- 2 large eggs
- ½ cup (120ml) milk
- ⅓ cup (80ml) sour cream
- 2 teaspoon vanilla extract
- 1 cup (240ml) hot coffee or water
For the Strawberry Cake Filling
- 4 cups (1 lb) sliced strawberries fresh or frozen
- ½ cup (100g) granulated sugar
- 4 teaspoon cornstarch
- pinch salt
- 2 tablespoon lemon juice
- 1 to 2 tbsp water
For the Fudge Frosting
- 1 ½ cups (340g) unsalted butter, softened
- 3 to 4 cups (390 to 520g) powdered sugar
- ½ cup (50g) cocoa powder
- 2 to 3 tablespoon warm water or milk
- 1 teaspoon vanilla extract
Instructions
To Make the Cake
- Preheat the oven to 350°F. Grease and flour three, 8-inch cake pans and set aside.In a mixing bowl whisk together the flour, cocoa powder, sugar baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, whisk together oil and eggs until smooth. Add the milk, sour cream, and vanilla. Stir together until smooth.
- Add the dry ingredients to the wet ingredients and stir together until combined. Carefully mix in the coffee or hot water. The batter will be thin.
- Pour the batter into the cake pans. Bake in a preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.
To Make the Filling
- Place the strawberries in a medium saucepan and set over medium-high heat. If frozen, begin cooking until they start to thaw and juices come out.
- Add the sugar, cornstarch, and salt and stir to combine. Add the lemon juice and water.
- Continue to cook the sauce until the juices are bubbling. Reduce the heat and simmer until the fruit partially breaks down and the sauce thickens, about 5 minutes.
- Remove the strawberry cake filling from the stove and transfer it into a separate container to cool. A shallow dish will help it cool and thicken faster.Store in the refrigerator until ready to use.
To Make the Frosting
- Using a hand or stand mixer, cream the butter until soft and smooth. Stop the mixer and add in 3 cups of powdered sugar and cocoa powder. Turn the mixer back on low speed and mix until the dry ingredients are incorporated.
- Add the vanilla and warm water. Continue to mix until smooth and combined. Add more powdered sugar if the frosting is too soft to spread.
To Assemble
- Place one layer of cake on a cake board or serving dish. Fill a piping bag fitted with a round tip with the frosting. Pipe a ring of frosting around the top edge of the cake.
- Scoop about ¾ cup of strawberry filling into the center of the frosting ring. Spread to smooth with an offset spatula.
- Place the next layer of cake on top and repeat. Spread a thin layer of frosting on the side and top of the cake to create a crumb coat then refrigerate for 15 mintues. Smoothly frost the cake with fudge frosting.
- Decorate with slices of fresh strawberries before serving.
Notes
Serve cake at room temperature. Leftover may be stored covered at room temperature overnight or up to 4 days in the refrigerator.
If making in advance, store the strawberry cake filling in a lidded container in the refrigerator for up to 2 weeks.
Allow the filling to completely cool and thicken before using it in a cake.