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Strawberry Chocolate Cake with Strawberry Filling and Chocolate Drip Recipe

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4 from 3 reviews

This decadent Strawberry Chocolate Cake combines rich black cocoa layers with a luscious strawberry filling and creamy strawberry-infused buttercream. Finished with a smooth chocolate ganache drip and fresh strawberry garnish, this showstopper dessert is perfect for celebrations and will delight both chocolate and fruit lovers alike.

  • Total Time: 1 hour 56 minutes
  • Yield: 10 servings

Ingredients

Strawberry Filling

  • 1 and 1/2 lbs fresh or frozen strawberries, chopped (684 grams or 4 and 3/4 cups)
  • 1/2 cup granulated sugar (105 grams)
  • 1 tbsp corn starch
  • 1 tbsp water
  • 1 tsp vanilla bean paste

Cake

  • 1 and 1/2 cups hot water (355 grams)
  • 1 cup black cocoa powder (or dutch process cocoa powder – 111 grams)
  • 1 tbsp espresso powder
  • 3 cups all-purpose flour, spooned & leveled (381 grams)
  • 1 and 1/2 cups granulated sugar (315 grams)
  • 1 and 1/2 cups light brown sugar, packed (330 grams)
  • 3 tsp baking soda (16 grams)
  • 1 and 1/2 tsp baking powder (5 grams)
  • 3/4 tsp salt
  • 1 and 1/2 cups buttermilk, at room temperature (364 grams)
  • 3/4 cup vegetable oil (164 grams)
  • 3 large eggs, at room temperature
  • 1 tbsp vanilla bean paste

Frosting

  • 3 cups salted butter, softened at room temperature
  • 7 to 8 cups powdered sugar
  • 2-3 tbsp heavy cream
  • 1/2 cup strawberry filling (140 grams)
  • two 1.2 ounce bags freeze dried strawberries (use 2-3 bags as desired)
  • 1 tbsp vanilla bean paste
  • pinch of salt

Chocolate Drip

  • 4 ounces semi-sweet chocolate, finely chopped
  • 4 ounces heavy cream
  • 1-3 tsp vegetable oil

Garnish

  • Extra strawberries, for garnish

Instructions

  1. Make the Strawberry Filling: Add chopped strawberries and granulated sugar to a medium saucepan over medium-high heat. Cook, stirring occasionally, for 23-28 minutes until strawberries release their liquid and the mixture thickens to a jam-like consistency. Stir together corn starch and water until dissolved, then add to the pot and cook for another 30-60 seconds until bubbly and thickened. Stir in vanilla bean paste, adjust sweetness with more sugar if needed, and chill in the fridge until cold. Can be made up to 2 days ahead.
  2. Prep for the Cake Layers: Preheat oven to 350°F. Grease three 9-inch cake pans thoroughly with shortening, line each with parchment paper rounds, grease and flour the pans well by tapping out excess flour.
  3. Make the Cake Batter: In a large glass measuring cup, whisk hot water with cocoa and espresso powders until dissolved, let cool to lukewarm. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. Add oil, buttermilk, and vanilla bean paste to the lukewarm cocoa mixture. Lightly beat eggs, then add eggs and wet mixture to dry ingredients. Gently whisk until combined and no dry flour remains.
  4. Bake: Divide batter evenly among prepared pans (about 735 grams per pan). Bake at 350°F for 24-28 minutes or until a toothpick comes out with moist crumbs. Let cool in pans for 10 minutes, loosen edges with a knife, then invert onto wire racks and cool completely.
  5. Make the Frosting: Pulse freeze-dried strawberries in a food processor into a fine powder. Beat softened butter until creamy, gradually add powdered sugar, and mix in heavy cream as needed. Fold in powdered strawberries, strawberry filling, vanilla bean paste, and a pinch of salt. Adjust sweetness with more powdered sugar if desired.
  6. Assemble the Cake: Spread a small amount of frosting on your cake plate to secure the first layer. Place the first cake layer on the plate and spread 1 1/4 cups (312 grams) frosting over it, extending just beyond the edges. Pipe a border, then spread 1/2 cup (115 grams) strawberry filling inside the border. Repeat with second cake layer, sealing with frosting overhangs. Chill 5-10 minutes. Top with the final layer upside down for a flat top, then apply a thin crumb coat of frosting. Refrigerate 20-30 minutes until set. Finish frosting the top and sides smoothly, then chill again.
  7. Make Chocolate Drip: Place chopped chocolate in a small bowl. Heat heavy cream until simmering, pour over chocolate, let sit 4 minutes, then stir smooth. Add 1-3 tsp vegetable oil to thin until pourable. Place cake on turntable, pour chocolate over center, spin slowly to let ganache drip down sides. Chill 20-30 minutes until set. Pipe remaining frosting borders if desired and decorate with fresh strawberries.
  8. Serve & Store: Chill assembled cake another 20 minutes to set any piping. Store leftovers in an airtight container in the fridge, covering cut portions with plastic wrap. Keeps well for 5-6 days.

Notes

  • Strawberry filling can be made up to two days ahead and refrigerated.
  • Use buttermilk at room temperature for best texture in cake.
  • Greasing and flouring cake pans properly is key to easy cake release.
  • Chocolate drip requires the chocolate to be fully smooth and pourable; adjust oil quantity accordingly.
  • Freeze-dried strawberries add natural color and flavor to frosting without extra moisture.
  • Use a cake turntable for easier frosting and ganache application.
  • Store cake properly to avoid drying out, especially cut portions.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/strawberry-chocolate-cake-with-strawberry-filling-and-chocolate-drip-recipe/