Say hello to Black Forest’s younger, cooler sister – soft, fudgy chocolate cake layers filled with light and creamy whipped cream, a delicious strawberry coulis, and fresh strawberries, topped with chocolate ganache and shavings. It’s the perfect combination of indulgent and fruity.
Here’s a fun fact about me: for the longest time, I thought that Black Forest cake was filled with strawberries and not cherries, because the neighborhood bakery we bought cakes from throughout our childhood made Black Forest with strawberries.
And although I love the OG Black Forest flavor, there is a special place in my heart for the strawberry version. It may be nostalgia, but it’s also because chocolate and strawberry are a killer flavor combination. I mean, it’s a classic for a reason.
This cake is my ode to that delicious cake from my childhood, and let me tell you, it’s absolutely delicious.
The chocolate cakes are super moist and fudgy, and paired with the light and creamy whipped cream, tart and fruity strawberry coulis, and fresh strawberries, they create a flavor combination like no other.
And although it may look like you’ve put hours of work into it, it’s quite simple to make. And it’s perfect for Christmas and other festive seasons too!
Let’s get into the details of the recipe.
Chocolate Cake
As always, I’ve used my signature chocolate cake recipe for this cake because it makes the perfect cake layers. They’re soft and fudgy and super chocolatey, AND super easy to make. Really, you don’t even need a mixer, just. a hand whisk.
I have made this cake with three 6″ cake layers, but you can use two 8″ cake layers or one large 10″ cake layer.
Here are the steps for making the chocolate cake.
- Preheat the oven to 170 degrees Celsius and grease the cake pans with butter to avoid sticking.
- In a bowl, add the flour, baking powder, baking soda, salt, brown sugar, and white sugar, and whisk to combine.
- Add the buttermilk, oil, vanilla essence, and eggs, and whisk until fully combined.
- In a small bowl, mix hot water with cocoa powder and instant coffee powder. This allows the flavors to bloom and be more pronounced.
- Add the chocolate mixture to the batter and whisk until fully combined and smooth.
- Pour the cake evenly into each pan and bake for 20 minutes or until a toothpick comes out clean from the center.
- Let the cakes cool completely, then remove from the pans and level the top using a sharp knife.
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How to prep and store the cake layers
These cake layers can easily be made a few days before assembly and stored in the fridge or freezer to maintain the texture and freshness. Here are the steps for proper storage of the cakes.
- While the cake is still warm (not warm), place each cake layer on a sheet of cling film and tightly wrap from all sides, making sure there are no openings.
- Fridge storage: The cake can be stored in the fridge for up to 2 days before assembly.
- Freezer storage: The cake can be stored in the freezer for up to a week before assembly. Place the packed cakes in the freezer as soon as they’re ready and thaw them completely before assembly.
Strawberry Coulis
The strawberry coulis adds the perfect fruity and tangy touch to the cake, and it’s made with only three ingredients – strawberries, sugar, and lemon juice. You can use fresh or frozen strawberries – both work perfectly. Think of it like a fresher, fruitier version of jam that’s not too thick or thin.
Here are the steps for making the strawberry coulis.
- In a saucepan, add the strawberries (without the leaves), sugar, and lemon juice, and cook on medium heat, mixing often.
- Continue cooking for 8-10 minutes, until the strawberries have softened and broken down, and the mixture has thickened. Don’t cook for too long, or the mixture will become thick like jam. Let it cool completely before using.
Chocolate Ganache
The chocolate ganache is definitely an optional element for this cake, but I love the rich, indulgent touch it adds to the overall flavor. I like to top the cake with it, along with chocolate shavings. It’s the perfect way to finish it off.
Here are the steps for making the chocolate ganache.
- Heat the cream in a double boiler or microwave until it starts to simmer, and meanwhile, place the chopped chocolate in a heat-proof bowl.
- Pour the hot cream on top of the chocolate and let it sit for 2 minutes until the chocolate melts, then whisk until the chocolate is fully melted and combined with the cream. Let it chill at room temperature until ready to use.
- If the ganache becomes too thick, microwave it for 10 seconds before using.
Whipped Cream
The whipped cream is the perfect frosting for this cake because it’s light and creamy without being extra heavy. I like to only add it in between the layers, but you can also cover the entire cake with it. Since it’s not heavy, it will not overpower the cake.
Here are the steps for making the whipped cream.
- In a bowl, add the liquid whipping cream, icing sugar, and vanilla essence.
- Whip the cream using a hand mixer with a whisk attachment until it reaches medium peaks. Do not overwhip, as we want it to be soft and fluffy.
Assembly
- Place a small dollop of cream at the bottom of your assembly plate and place the first cake layer on it. This makes sure that the cake will not move during assembly.
- Add 2-3 tablespoons of whipped cream to the cake and smooth it out evenly using an offset spatula or spoon, making a little well in the center.
- Add 2-3 teaspoons of the strawberry coulis in the center and spread it evenly, without spilling it over, then top it with fresh, sliced strawberries.
- Repeat the process for the next cake layer and top it with the final cake layer.
- Top the final layer with more whipped cream and smooth it out, leaving a well in the center. Fill the center with the chocolate ganache and top with chocolate shavings. Top with a swirl of whipped cream and a fresh strawberry to finish.
- Let the cake set in the fridge for at least an hour before slicing.
This cake will have everyone going for seconds because it’s super delicious, without being overwhelmingly rich or sweet. It’s the perfect combination of sweet, chocolatey, fruity, and indulgent.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Chocolate & Strawberry Layer Cake
Equipment
- 3 6" cake pans or 2 8" cake pans
- Hand whisk
- Saucepan
- Silicone spatula
- Offset spatula
Ingredients
Chocolate Cake
- 250 ml buttermilk substitute with 250 ml milk mixed with 1 tsp vinegar
- 240 grams all-purpose flour
- 200 grams white granulated sugar
- 200 grams brown sugar
- 2 tsp baking powder
- 1.5 tsp tsp baking soda
- 1 tsp salt
- 120 ml oil
- 2 egg
- 2 tsp vanilla essence
- 250 ml boiling water
- 80 grams cocoa powder
- 1 tsp coffee
Strawberry Coulis
- 200 grams whole strawberries frozen or fresh with leaves removed
- 50 grams granulated white sugar
- 2 tsp lemon juice
Chocolate Ganache (optional)
- 100 grams milk chocolate chopped
- 100 ml liquid whipping cream
Whipped Cream
- 250 ml liquid whipping cream
- 50 grams icing sugar
- 1 tsp vanilla essence
Assembly
- 100 grams milk chocolate for chocolate shavings
- 100 grams fresh strawberries
Instructions
Chocolate Cake
- Preheat your oven to 170°C (340°F) and generously grease the cake tins with butter to prevent the cake from sticking.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, brown sugar, and white sugar. Whisk them together until evenly mixed.
- Add the buttermilk, oil, vanilla extract, and eggs, then whisk until the batter is smooth and well blended.
- In a separate bowl, mix hot water, cocoa powder, and instant coffee until dissolved. This helps intensify the chocolate flavor. Pour the cocoa mixture into the batter and whisk until completely combined and lump-free.
- Divide the batter evenly between the pans and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool in their pans before carefully removing them. Level the tops with a sharp knife if needed.
Strawberry Coulis
- In a saucepan, combine hulled strawberries, sugar, and lemon juice, and cook over medium heat, stirring frequently.
- Simmer for 8-10 minutes, until the strawberries have softened and the mixture thickens slightly. Be careful not to overcook; it should stay pourable and not turn jammy. Allow the coulis to cool completely before using.
Chocolate Ganache
- Warm the heavy cream in a microwave or double boiler until it begins to simmer. Place chopped chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate and let it sit for a couple of minutes before whisking until smooth and glossy. If it becomes too firm before using, gently heat it in the microwave for 10 seconds.
Whipped Cream
- In a chilled bowl, add cold whipping cream, icing sugar, and vanilla extract.
- Using a hand mixer fitted with a whisk attachment, beat the mixture until it forms medium peaks—soft and airy, but not stiff. Avoid overwhipping.
Assembly
- Add a small spoonful of whipped cream to your serving base to keep the first cake layer in place.
- Place the first cake layer, then spread 2-3 tablespoons of whipped cream evenly over it, creating a slight dip in the center.
- Add 2-3 teaspoons of strawberry coulis in the center, spread gently, and top with fresh strawberry slices.
- Repeat the same steps with the next layer, finishing with the final cake layer on top.
- Spread a final layer of whipped cream on top, leaving a small well in the middle. Fill it with chocolate ganache, then garnish with chocolate shavings, a swirl of whipped cream, and a fresh strawberry.
- Refrigerate the cake for at least 1 hour before cutting into it for clean slices and perfect texture.
Notes
- Fridge: Store wrapped cake layers in the refrigerator for up to 2 days before assembling.
- Freezer: For longer storage, freeze the wrapped cakes for up to 1 week. Thaw them completely at room temperature before using.
- Use room-temperature ingredients: Make sure your eggs, buttermilk, and oil aren’t cold — this helps the batter mix smoothly and ensures an even rise.
- Bloom the cocoa powder: Mixing the cocoa with hot water and coffee brings out a richer, more intense chocolate flavor.
- Don’t overbake the cake: Start checking at the 18-minute mark. Overbaking can make the cake dry instead of soft and moist.
- Cool completely before assembling: Assembling a warm cake can cause the whipped cream to melt and slide off.
- Use chilled whipping cream: Cold cream whips faster and holds its shape better. You can even chill the bowl and whisk for 10 minutes before whipping.
- Adjust ganache consistency: If your ganache feels too runny, chill it for 10–15 minutes. If too thick, warm it briefly in the microwave.
- Fresh strawberries are key: Use ripe, sweet strawberries for the coulis and decoration — underripe berries can make the sauce taste sour.
- Even layering tip: Use a piping bag to add the whipped cream and coulis — it gives you better control and cleaner layers.
- Make ahead: The cake layers, coulis, and ganache can all be made a day in advance. Assemble the cake the next day for best results.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
