Chocolate cake with strawberry frosting

Oftentimes when I think of chocolate cake, I think of the Matilda scene

where Miss Trunchbull forces Bruce to eat an entire ginormous 3 layered cake as a form of punishment. 

I took the phrase that the cafeteria lady made the cake with her own “sweat and blood” literally, and thought that the cake was an amalgamation of her body fluids. I was appalled, disgusted and my misunderstanding of this allusion made the scene even more morbid.

Retrospectively this scene was probably the root of my chocolate aversion.

While I don’t harbor an extreme dislike towards chocolate now, I do firmly believe there is such a thing as too much chocolate. I’m gradually exploring all the chocolate desserts, and what’s a better place to start than a classic chocolate cake with strawberry buttercream?

Baker’s note: What does blooming the cocoa powder mean?

Blooming the cocoa is dissolving the cocoa powder in a hot liquid. I also use this technique in my Peanut butter swirl brownies. Using this method essentially increases the richness and intensity of the chocolate flavor.

Baker’s note: What does it mean to crumb coat a cake?

A crumb coat is a thin layer of frosting on the entire cake before a thicker layer is applied. This is done to help catch the inevitable crumbs that can ruin the final frosting. After applying the crumb and refrigerating it for a few will help the final layer of frosting to be applied more evenly and pristine for a clean look.

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Chocolate cake with strawberry buttercream

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Author: Alicia Maxey

Prep time: 20 MinCook time: 40 MinInactive time: 1 HourTotal time: 2 Hour

This chocolatey cake with strawberry buttercream is the perfect Valentine’s day dessert.

Ingredients

Chocolate cake

• 2 cups (240g) all-purpose flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp kosher salt
• 1 ½ cups (300g) white granulated sugar
• ¼ cup (57g) unsalted butter, softened
• ¼ cup (57g) neutral oil (vegetable, canola)
• ½ cup (113g/ml) buttermilk
• 2 large eggs
• 2 tsp vanilla extract
• ¾ cups plus 1 Tbsp (90g) cocoa powder
• 1 cup(236g/8 oz) hot water

Strawberry buttercream

• 2 cups (200g) powdered sugar
• ½ cup (60g) freeze-dried strawberries, blended into a powder
• 1 ½ cups (285g) unsalted butter, softened
• 4 Tbsp whole milk or heavy cream
• 2 tsp vanilla extract
• Pinch of kosher salt

Instructions

Bake the chocolate cake

1. Place the oven rack in the middle of the oven. Preheat to 350°F.
2. Prepare 3 “6 inch cake pans by greasing with cooking spray and lightly dusting with all purpose flour. Cocoa powder can work as well. Set aside.
3. Boil 1 cup of water and pour into a heat safe boil. Add cocoa powder and whisk until dissolved and lump free. The mixture will be slightly thick, similar to that of melted chocolate. Set side.
4. In a medium mixing bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
5. In a large mixing bowl cream together butter sugar and oil until fluffy and fully incorporated.
6. Add in the egg, vanilla extract, and mix until well combined.
7. Mix in bloomed cocoa powder mixture.
8. Add in dry ingredients, and mix until fully combined with no extra flour bits.
9. Divide batter equally between the 3 cake pans.
10. Bake for 25-30 minutes, or until a cake tester or toothpick comes out clean.
11. Let the cake cool for 20 minutes before carefully transferring to a wire cooling rack to completely cool.

Make the Strawberry buttercream

1. Using a stand mixer or a stand mixer, prepare the strawberry buttercream by beating the softened butter on a medium-high speed until smooth, or for 5-6 minutes.
2. On a low speed add in powdered sugar, powdered freeze-dried strawberries, salt and mix until fully incorporated.
3. Add in vanilla extract, milk or heavy cream and mix at a medium-high speed for 3-4 minutes or until creamy.
4. Add more milk or heavy cream 1 tsp at a time until desired consistency is met.

Cake assembly

1. Carefully and evenly level each cake layer with a serrated knife, or a cake leveler.
2. Place the first cake layer down on a cake turntable (or a cake stand that can easily rotate).
3. Spread an even layer of buttercream, and carefully place the next cake layer on top.
4. Spread another even layer of buttercream, and place the final cake layer on top.
5. Using a rubber or off-set spatula carefully frost the entire cake in a thin layer of buttercream frosting. Refrigerate for at least 30 minutes or until buttercream has hardened.
6. To finish applying a final top coat of frosting.
7. Garnish cake with fresh strawberries or freeze dried strawberries.
8. Cut cake into desired pieces and serve.

Notes:

This recipe can also be made into two layers with "8 or "9 inch cake pans.

Similar Recipes

Peanut butter swirl brownies

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You can make the cake ahead of time and store it before frosting and assembly. Wrap each cake in plastic wrap and then foil. Can be refrigerated up to one week, or up to three months in the freezer. 

If frozen, let unthaw in the refrigerator overnight before frosting. 

Cake can sit at room temperature up to 3 days, or in the refrigerator for up to one week.