Chocolate Strawberry Cake Recipe UK with Buttercream & Ganache
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
10
Prep Time
30 minutes
Cook Time
35 minutes
Calories
650
A simple but tasty Chocolate Strawberry Cake recipe for the Whitaker’s Chocolates blog.
This cake mixes the strong, smooth taste of our high-quality dark chocolate with the fresh, sweet flavor of strawberries.
You get two soft chocolate cake layers, made with Whitaker’s dark chocolate, stacked with a strawberry buttercream that’s easy to whip up from fresh berries.
On top, we add a shiny dark chocolate ganache that flows over the sides, making the cake look great and taste even better. I
It’s a straightforward recipe that’s good for birthdays, gatherings, or just a fun day of baking.
Ingredients
-
6 oz (170 g) high-quality dark chocolate, finely chopped
-
½ cup (120 ml) hot brewed coffee or boiling water
-
1 cup (225 g) unsalted butter, softened
-
1¾ cups (350 g) granulated sugar
-
3 large eggs
-
2 teaspoons vanilla extract
-
2 cups (250 g) all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon baking powder
-
½ teaspoon salt
-
¾ cup (180 ml) buttermilk
-
1 cup (225 g) unsalted butter, softened
-
3½ cups (420 g) powdered sugar, sifted
-
⅓ cup (80 g) strawberry puree (blended fresh strawberries)
-
1 teaspoon vanilla extract
-
Pinch of salt
-
1 cup fresh strawberries, hulled and sliced (for layering)
-
8 oz (225 g) dark chocolate, finely chopped
-
½ cup (120 ml) heavy cream
-
1 tablespoon unsalted butter
-
Whole fresh strawberries
For the Dark Chocolate Cake (Two 8-inch layers)
For the Strawberry Buttercream Filling
For the Dark Chocolate Ganache
For Garnish
Directions
Make the Dark Chocolate Cake
Preheat oven to 350°F (175°C).
Grease and line two 8-inch cake pans with parchment paper.
Melt the dark chocolate by pouring the hot coffee (or boiling water) over the chopped chocolate.
Stir until smooth. Let cool slightly.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients and buttermilk alternately into the butter mixture, beginning and ending with flour.
Mix in the melted chocolate until smooth.
Divide batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Strawberry Buttercream
Beat butter on medium speed until creamy (about 2 minutes).
Gradually add powdered sugar, beating until smooth.
Pour in strawberry puree, vanilla extract, and a pinch of salt, then beat until light and fluffy.
If the buttercream is too soft, chill for 15 minutes before assembling the cake.
Make the Dark Chocolate Ganache
Heat heavy cream in a small saucepan until just simmering (don’t boil).
Pour over the chopped dark chocolate and let sit for 2 minutes.
Stir in butter until smooth and glossy.
Let cool slightly until thickened but pourable.
Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous layer of strawberry buttercream, then top with fresh strawberry slices.
Place the second cake layer on top and repeat with buttercream and strawberries.
Cover the entire cake with a thin crumb coat of buttercream and chill for 20 minutes to set.
Finish with Ganache & Decoration
Pour the dark chocolate ganache over the chilled cake, letting it gently drip down the sides.
Using a knife, smooth out the ganache covering the whole cake.
Arrange whole fresh strawberries on top for a stunning finish.
Let the ganache set for at least 30 minutes before slicing.
Recipe Notes
If you have any questions how to make this Chocolate Strawberry Cake using our recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 10 slices of cake
Calories per serving: 650 calories per slice.
Remember: Please tag #whitakerschocolates with photos of your homemade chocolate cake made with fresh strawberries.
How to Store:
Room Temperature: Keep it in an airtight container for up to 1 day if the weather is cool and the cake hasn’t been cut.
Refrigerator:Place it in an airtight container or cover with plastic wrap and store in the fridge for up to 4-5 days.
The buttercream and ganache will firm up, so let it sit at room temperature for 30 minutes before serving.
Freezer:Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container.
Freeze for up to 2 months. Thaw in the fridge overnight before eating.
Chocolate and Strawberry Cake Serving Suggestions
Serve with a dollop of whipped cream on the side for a creamy contrast.
Pair with a hot cup of tea or coffee to balance the sweetness.
Add a scoop of vanilla ice cream for a cool, delicious twist.
Sprinkle extra fresh strawberries around the plate for a pop of color and flavor.
Offer a glass of cold milk to keep it simple and refreshing.
Dust with a little powdered sugar on top for a nice finishing touch.
