You are about to discover the ultimate dark chocolate strawberry cake, a delightful twist on classic strawberry cake recipes. This decadent dessert offers a perfect balance of rich chocolate and fresh, sweet strawberries, making it an ideal treat for any occasion. Prepare to impress everyone with your baking skills!
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder for the best flavor. Dutch-processed works too, but natural enhances the red color of the strawberries.
- Strawberries: Fresh strawberries are essential for this recipe. You can use frozen if thawed and drained well, but fresh is preferred.
- Sour Cream: Adds moisture and tenderness. Plain yogurt (full-fat) can be used as a substitute.
- Chocolate: High-quality dark chocolate (60-70% cocoa solids) will make a big difference in flavor. Chocolate chips or a chopped bar work equally well.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sour cream, at room temperature
- ½ cup milk, at room temperature
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup boiling water
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and diced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Dark Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: Two 8-inch round cake pans, mixing bowls, whisk, spatula, saucepan.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps. This creates the base for your delicious dark chocolate strawberry cake.
3. Mix Wet Ingredients
In a separate bowl, combine the sour cream, milk, vegetable oil, eggs, and vanilla extract. Whisk until everything is well blended and smooth.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Slowly add the boiling water and mix until the batter is smooth and a little thin.
5. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Prepare the Strawberry Filling
While the cakes cool, combine the diced strawberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften. Let it cool completely before using.
7. Make the Dark Chocolate Ganache
Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the finely chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy. Let it cool slightly until it’s thick enough to spread.
8. Assemble Your Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread the strawberry filling evenly over the first layer. Carefully place the second cake layer on top. Pour the ganache over the top of the cake, letting it drip down the sides. You can smooth it with an offset spatula if you like.
9. Chill and Serve
Refrigerate the dark chocolate strawberry cake for at least 30 minutes to allow the ganache to set. This step also helps the flavors meld beautifully. Slice and enjoy your homemade creation!
Variation Ideas:
- White Chocolate Ganache: Swap dark chocolate for white chocolate for a sweeter contrast.
- Raspberry Filling: Use fresh raspberries instead of strawberries for a tarter flavor in your strawberry cake recipes.
- Chocolate Chips: Fold a half cup of mini chocolate chips into the cake batter for extra chocolatey goodness.
- Cream Cheese Frosting: Instead of ganache, frost with a rich cream cheese frosting for a classic strawberry cake experience.
Storage Instructions:
Store leftover dark chocolate strawberry cake in an airtight container in the refrigerator for up to 3-4 days. For best flavor, bring slices to room temperature for about 30 minutes before serving. You can also freeze individual slices, wrapped tightly, for up to a month.
Frequently Asked Questions:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them at room temperature, wrapped in plastic wrap. Prepare the filling and ganache on the day you plan to assemble.
Q: Why is my ganache too thin?
A: Your ganache might be too warm. Let it cool longer at room temperature or briefly chill it in the refrigerator, stirring every 5-10 minutes, until it reaches a spreadable consistency.
Q: Can I use frozen strawberries for the filling?
A: Yes, you can, but make sure to thaw them completely and drain any excess liquid before cooking.
Q: How can I make this cake extra moist?
A: Using sour cream and boiling water in the batter helps significantly with moisture. Also, be careful not to overbake your cake layers.
Q: What kind of cocoa powder is best for this recipe?
A: Unsweetened natural cocoa powder is recommended as it has a higher acidity that reacts well with baking soda, enhancing the rise and flavor.
Q: My cake layers stuck to the pan, what went wrong?
A: Ensure you generously grease and flour your cake pans, and line the bottoms with parchment paper. Allowing the cakes to cool slightly in the pan before inverting also helps.