Velvet Berry Bliss Decadent Double Chocolate Cake with Fresh Strawberry Cream

Strawberry Chocolate Layer Cake

0.0 / 5 (0 Review)

Preparation time:45 Mins

Cooking time:35 Mins

Servings:10-12 generous slices

Ingredients:

• 2 cups (240g) All-Purpose Flour
• 2 cups (400g) Granulated Sugar
• ¾ cup (65g) Unsweetened Cocoa Powder (Dutch processed)
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 cup (240ml) Buttermilk
• ½ cup (120ml) Vegetable Oil
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 1 cup (240ml) Hot Coffee
• 1 lb (450g) Fresh Strawberries (for reduction)
• ¼ cup (50g) Granulated Sugar (for reduction)
• 1 tablespoon Lemon Juice (for reduction)
• 2 cups (480ml) Heavy Whipping Cream (very cold)
• ½ cup (60g) Powdered Sugar
• 1 teaspoon Vanilla Extract (for frosting)
• Optional: 1 teaspoon unflavored Gelatin dissolved in 2 tablespoons cold water
• ¼ cup cooled Strawberry Reduction (for frosting)
• 1 pint Fresh Strawberries (for decoration)

Instructions:

• Preheat oven to 350°F (175°C). Grease, flour, and line two 8 inch round cake pans with parchment circles.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Add buttermilk, oil, eggs, and vanilla to the dry mixture. Beat on medium speed until just combined.
• Slowly stream in the hot coffee (or hot water mixture) while mixing on low speed until the batter is smooth. The batter will be thin.
• Divide batter evenly between pans. Bake for 30 35 minutes, or until a skewer inserted centrally comes out with moist crumbs attached. Cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
• Make Strawberry Reduction: Combine the 1 lb of strawberries, 1/4 cup sugar, and lemon juice in a saucepan. Simmer until berries break down and liquid thickens (about 15 minutes). Cool completely. Strain off ¼ cup of the liquid reduction for the frosting; reserve the remaining solids for layering.
• Prepare Frosting: Whip the cold heavy cream, powdered sugar, and vanilla on high speed until medium stiff peaks form. If using gelatin, gently fold in the dissolved, cooled gelatin at the medium peak stage.
• Gently fold in the reserved ¼ cup of cool strawberry reduction into the whipped cream until lightly streaked. Do not overmix.
• Assemble: Level the cake layers if necessary. Place the first layer on a serving plate, spread the reserved strawberry solids evenly over the cake, and top with the second layer.
• Crumb coat the entire cake with a thin layer of frosting and chill for 15 minutes. Apply the final, generous layer of frosting. Arrange halved fresh strawberries decoratively on top.

Nutrition Facts

Calories	797 kcal
Protein	17.5 g
Fat	17.9 g
Carbs	77.3 g
Fiber	5.0 g
Sodium	3049 mg

Recipe Info

Category	Dessert
Cuisine	American

Unveiling the Sophisticated Strawberry Chocolate Cake Masterpiece

There are certain desserts that whisper of elegance while still delivering that comforting, nostalgic hug we crave from homemade baking. Our Strawberry Chocolate Cake falls squarely into that category.

This is not merely a chocolate cake with strawberries thrown on top; it is a meticulously balanced confection where the deep, resonant bitterness of dark cocoa meets the bright, exhilarating tang of fresh summer berries.

If you’ve been searching for a show stopping centrepiece for a celebration, or perhaps just a truly exceptional weekend bake, then prepare yourself for the "Velvet & Berry Bliss" experience. We are crafting a Chocolate Strawberry Layer Cake that truly champions both primary flavours.

Why This Layered Creation Rivals the Classics

What sets this particular Strawberry Chocolate Cake Recipe apart is the textural contrast and the careful sourcing of flavour profiles. We move beyond simple sweetness by incorporating buttermilk and hot coffee into the sponge, which ensures a profoundly dark, moist crumb that stands up beautifully to the creamy filling.

This approach guarantees that every slice remains structurally sound yet melts beautifully in your mouth, distinguishing it from overly dry or overly sweet alternatives.

The Perfect Marriage of Dark Cocoa and Summer Fruit Zing

The core philosophy behind this dessert is achieving harmony. When pairing chocolate and strawberries, the key is ensuring neither ingredient overpowers the other. We utilize a high quality, Dutch processed cocoa powder to provide that necessary deep, slightly earthy baseline.

Against this rich backdrop, the fresh strawberry filling, made from a vibrant, slightly tart reduction, cuts through the richness. This interplay is what transforms a good cake into a memorable Rich Strawberry Chocolate Cake .

Setting Expectations: A Truly Decadent Experience

Be prepared for something truly special when you undertake this bake. This is a Tasty Baking Strawberry Chocolate Cake project that demands a little patience, particularly during the cooling and chilling phases necessary for success.

Our goal is a Chocolate Cake With Strawberries where the filling is airy, luscious, and firm enough to support the weight of subsequent layers without sliding a feat requiring precision, not impossible skill.

Our Secret Weapon for Unforgettable Moisture

The secret to the intensely moist texture lies in the combination of oil, buttermilk, and, crucially, hot coffee added right at the end of the mixing process. This technique, often used in classic American devil’s food recipes, 'blooms' the cocoa powder, maximizing its colour and deep flavour while guaranteeing a supremely tender crumb that stays fresh longer.

This depth of flavour is what makes this Easy Strawberry Chocolate Cake Recipe so satisfying.

Essential Components for the Ultimate Strawberry Chocolate Cake

To achieve the layered masterpiece described our "Velvet & Berry Bliss" we break the process down into three distinct, essential phases: the dark chocolate sponge, the concentrated strawberry element, and the stabilizing frosting.

These components must be prepared thoughtfully to ensure they integrate perfectly during assembly.

Curating Your Pantry: Specialty Sourcing Notes

Selecting high quality ingredients isn't snobbery; it's foundational to achieving superior results, particularly when working with just a few dominant flavours like cocoa and berry. For this Chocolate Strawberry Cake , pay special attention to your dairy and cocoa choices.

What You Need for the Deeply Chocolate Sponge Layers

For the two 8 inch cake rounds, you will rely on pantry staples like 2 cups of all-purpose flour, 2 cups of granulated sugar, baking soda, baking powder, and salt. The star flavour agents are ¾ cup of high quality, unsweetened cocoa powder, preferably Dutch processed for its deep, dark hue.

For moisture, we incorporate 1 cup of buttermilk, ½ cup of neutral vegetable oil, 2 room temperature eggs, and 1 teaspoon of vanilla extract. The final, non-negotiable ingredient is 1 cup of piping hot, freshly brewed coffee; this intensifies the chocolate flavour dramatically.

Crafting the Stabilized Strawberry Whipped Filling

This filling is what truly defines our Strawberry Chocolate Cake Design . It requires 1 lb of fresh strawberries, hulled and quartered, simmered with a small amount of sugar and lemon juice to create a concentrated reduction.

Once cooled, we extract about ¼ cup of this liquid to flavour our frosting base. The frosting itself starts with 2 cups of very cold heavy whipping cream, whipped with powdered sugar and vanilla until medium stiff peaks form.

To prevent weeping a common pitfall with whipped cream cakes we gently fold in an optional stabilizer, such as a pre-dissolved, slightly cooled gelatin mixture, before introducing the strawberry reduction.

Essential Equipment for Perfect Assembly

While specialized tools aren't mandatory, they certainly help streamline the process. You will need two 8 inch round cake pans, lined meticulously with parchment paper circles to ensure easy release. An electric mixer, either stand or handheld, is essential for whipping the cream to the correct stability.

Finally, having an offset spatula on hand makes smoothing the final layer of frosting the hallmark of any impressive Chocolate Cake Strawberry Topping presentation significantly easier.

Related Recipes Worth Trying

• Moist Oatmeal Carrot Cake Recipe with Cream Cheese Swirl — Upgrade your classic bake with this hearty Oatmeal Carrot Cake Recipe The oats add incredible texture Perfect for a wholesome breakfast cake Get the full recipe
• The Best Buttermilk Coffee Cake Recipe with Crumb Topping — Forget dry cakes This easy coffee cake recipe delivers a super moist base a ribbon of cinnamon swirl and the crunchiest topping Your new favourite simple...
• UltraMoist Coffee Cake Using Box Mix Sour Cream — Transform a humble cake mix into a stunning Cinnamon Swirl Coffee Cake This easy recipe adds sour cream for incredible moisture Perfect for brunch

Step-by-Step Guide to Baking and Assembling

The construction phase requires calm and attention to temperature control. Rushing the cooling process will sabotage your beautiful whipped cream, so patience here is your best baking virtue.

Achieving Professional Grade Cake Finishes

Transforming simple layers into a magnificent Chocolate Strawberry Layer Cake requires methodical layering and precise finishing touches. Let’s walk through the crucial moments of assembly.

Baking the Cocoa Rich Cake Bases

Begin by preheating your oven to 350° F ( 175° C). Whisk together all the dry ingredients flour, sugar, cocoa, leavening agents, and salt in a large bowl. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.

Pour the wet into the dry and mix on medium speed until just incorporated. Finally, slowly stream in the hot coffee; the batter will be thin, which is precisely what we want for a tender cake. Divide this thin batter evenly between your prepared pans and bake for 30 to 35 minutes.

Once a skewer comes out with moist crumbs, cool them in the pans for 15 minutes before turning them out onto racks to cool completely.

Preparing and Infusing the Fresh Strawberry Cream

While the cakes cool, focus on the fruit elements. Simmer the quartered strawberries, sugar, and lemon juice until they reduce and thicken about 15 minutes. Cool this mixture thoroughly.

When ready to frost, whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks are almost achieved. Gently fold in your chosen stabilizer (if using), then delicately incorporate the ¼ cup of the cooled strawberry reduction until just marbled.

We want streaks of flavour, not a uniform pink colour, which can weaken the structure.

The Art of Layering and Crumb Coating

Once the cake layers are entirely cool, use a serrated knife to level any domes if necessary. Place the first layer down. Spread the majority of the remaining strawberry solids the chunky bits you simmered evenly over this base. Place the second layer on top.

Now, apply a very thin, almost translucent layer of the strawberry whipped cream all over the cake; this is the essential crumb coat designed to trap any loose chocolate crumbs. Chill the entire cake in the refrigerator for a minimum of 15 minutes to set this layer firmly.

Final Frosting Techniques for Flawless Presentation

After chilling, bring the cake out for its final coat. Apply the remaining whipped cream generously. Use an offset spatula, holding it perpendicular to the cake side, to smooth the frosting into even sides and a flat top.

This technique helps achieve that polished look often associated with professional bakery finishes.

Elevating and Storing Your Finished Berry Chocolate Delight

The final presentation is almost as enjoyable as the first bite. Garnish the top edge artfully with the halved fresh strawberries, ensuring the cut sides face outwards to showcase their bright red interior against the white cream.

A light dusting of cocoa powder or a few shavings of dark chocolate can add extra dimension to your Strawberry Chocolate Cake Design .

Troubleshooting and Ingredient Swaps for Success

Even expert bakers encounter hiccups. Knowing how to pivot ensures your dessert remains salvaged and delicious.

Optimal Chilling Times for Firm Slices

To ensure clean, attractive slices that show off the beautiful layers of your Rich Strawberry Chocolate Cake , chilling is non-negotiable. After the final frosting is applied, the cake must chill uncovered in the refrigerator for at least 1 hour.

This allows the stabilized whipped cream to firm up completely, preventing smearing when cutting.

Flavor Variations: Adding A Hint of Liqueur

For an adult twist on this Chocolate Cake Strawberry Topping , consider a light syrup brush. Instead of using plain hot coffee in the batter, use hot water mixed with 1 tablespoon of instant coffee, and then stir in 1 2 tablespoons of high quality dark rum or a fine strawberry liqueur (like Crème de Fraise) after the mixture has cooled slightly.

This subtly deepens the complexity of the chocolate layers.

Nutritional Snapshot and Serving Suggestions

As a rich, layered dessert, this cake offers a significant indulgence. Typically, a generous slice will clock in around 450 calories, reflecting the sugar and fat content inherent in a premium layered cake.

This richness pairs wonderfully with something sharp and clean, like a strong, chilled espresso or a glass of dry sparkling wine, cutting through the sweetness perfectly.

Tips for Storing Leftover Strawberry Chocolate Cake

Because the frosting is cream based, this Strawberry Chocolate Cake must be stored in an airtight container in the refrigerator. It will keep beautifully for up to three days.

If you plan to store it longer, freezing individual slices wrapped tightly in plastic wrap and then foil is the best method; thaw overnight in the refrigerator before enjoying.