Name: Chocolate Cake with Strawberry Buttercream and Ganache
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Fusion
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 cups granulated sugar; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/4 cup strawberry puree; 1 teaspoon vanilla extract (for buttercream); 1/2 cup heavy cream; 4 oz dark chocolate, chopped; Fresh strawberries, sliced

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A rich, moist chocolate cake layered with creamy strawberry buttercream, finished with a glossy dark chocolate ganache and fresh strawberry slices. This stunning dessert brings together the irresistible pairing of chocolate and fruit, making it perfect for celebrations or any special occasion.

Why You’ll Love This Recipe

This chocolate cake with strawberry buttercream and ganache combines deep, decadent chocolate flavor with the bright, fresh sweetness of strawberries. The layers of moist cake, fruity frosting, and smooth ganache create an indulgent dessert that looks as impressive as it tastes. It is a beautiful centerpiece for birthdays, holidays, or festive gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water

For the strawberry buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup strawberry puree
1 teaspoon vanilla extract

For the ganache and topping:
1/2 cup heavy cream
4 oz dark chocolate, chopped
Fresh strawberries, sliced

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla extract. Gradually add the dry ingredients, mixing until combined. Stir in the hot water until the batter is smooth and slightly thin.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks.
For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, strawberry puree, and vanilla extract. Beat until smooth and fluffy.
For the ganache, heat the cream until just simmering. Pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth.
Frost the cooled cake layers with the strawberry buttercream. Pour the ganache over the top of the assembled cake, allowing it to drip down the sides. Garnish with fresh strawberry slices.

Servings and timing

This recipe yields 12 servings.
Prep time: 30 minutes
Cooking time: 35 minutes
Total time: 1 hour 5 minutes
Calories: approximately 560 kcal per serving

Variations

Add a layer of sliced fresh strawberries between the cake layers for extra fruitiness.
Substitute raspberry puree for the strawberry puree in the buttercream.
Use white chocolate ganache for a lighter contrast.
Decorate with chocolate shavings or sprinkles in addition to fresh strawberries.

Storage/reheating

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. This cake is not suited for reheating but can be frozen (without fresh strawberries on top) for up to 1 month; thaw in the refrigerator overnight.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked, cooled, and wrapped tightly in plastic wrap. Store at room temperature for 1 day or refrigerate for up to 3 days.

Can I use frozen strawberries for the buttercream?

Yes, thaw and puree the strawberries before using. Drain any excess liquid to prevent the buttercream from becoming too soft.

How do I get smooth ganache drips?

Let the ganache cool slightly so it thickens before pouring, and use a spoon or squeeze bottle for controlled drips.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend designed for baking.

What type of dark chocolate is best for the ganache?

Use good-quality dark chocolate (around 60-70% cacao) for the best flavor and texture.

How do I keep the cake moist?

Do not overbake, and store the cake properly covered to prevent it from drying out.

Can I use this recipe for cupcakes?

Yes, the batter works well for cupcakes; adjust the baking time to about 18-22 minutes.

How can I enhance the chocolate flavor?

Add a teaspoon of instant coffee granules to the hot water before mixing it into the batter.

Is the buttercream very sweet?

It is moderately sweet, balanced by the tartness of the strawberries and the richness of the ganache.

Can I assemble the cake without ganache?

Yes, the cake is delicious with just the strawberry buttercream if you prefer a lighter finish.

Conclusion

Chocolate cake with strawberry buttercream and ganache is an indulgent dessert that brings together rich chocolate, fruity buttercream, and a glossy ganache topping. Its beautiful presentation and layered flavors make it a perfect choice for any celebration or special occasion. Enjoy each decadent slice with fresh strawberries for a truly memorable treat.

Chocolate Cake with Strawberry Buttercream and Ganache

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Author: Mia
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A rich, moist chocolate layer cake filled and frosted with creamy strawberry buttercream, topped with silky dark chocolate ganache and fresh sliced strawberries — a stunning dessert perfect for celebrations.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat sugar, eggs, buttermilk, oil, and vanilla until combined. Gradually add dry ingredients, then stir in hot water until smooth.
Divide batter evenly between prepared pans. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
For the buttercream, beat butter until creamy. Gradually add powdered sugar, strawberry puree, and vanilla. Beat until smooth and fluffy.
For the ganache, heat cream until just simmering. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
Frost cooled cake layers with strawberry buttercream. Pour ganache over the top, letting it drip down the sides. Garnish with fresh strawberry slices.