Chocolate & Strawberry Layer Cake
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.
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
Storage:
The assembled cake can be stored in the fridge for up to 3 days in an airtight container.
Make Ahead:
You can easily make the cake layers a few days in advance to save time and keep them moist and fresh.
Once the cakes have cooled (but are still slightly warm), wrap each layer tightly in cling film, ensuring there are no gaps for air to enter.
- 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.