Chocolate Strawberry Layer Cake

This decadent chocolate strawberry cake takes a chic twist on a traditional dessert. Rich chocolate ganache, strawberry-infused whipped cream and sliced strawberries are sandwiched in between each layer for a delicious pop of color and flavor in every bite. The unfrosted element to this chocolate cake also allows guests a sneak peek at the mouth-watering contents inside. This naked chocolate strawberry cake is the ultimate treat for Valentine’s Day dessert or a chocolate cake lover’s birthday.

Amount8 servings

Ingredients & Tools
Instructions

Ingredients

Whipped Cream
2 teaspoons unflavored gelatin
2 tablespoons cold water
1/3 cup heavy whipping cream
3 tablespoons confectioners' sugar (powdered sugar)
1 1/2 cups strawberries, pureed and strained

Cake
1 3/4 cups all-purpose flour
1/2 cup cocoa powder, sifted
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 cup buttermilk

Chocolate Ganache
4 ounces milk chocolate, chopped

Decoration
1 1/2 cups strawberries, sliced + additional for garnish

Tools
Large bowl
Electric mixer
5 6-inch round cake pans
Cooling grid

Instructions

Click to mark complete

Make the whipped cream.
Sprinkle unflavored gelatin over cold water. Let stand until softened, about 2-3 minutes.
Heat in the microwave for 10-15 seconds, then stir until dissolved and liquid. Repeat if needed.
In a large bowl, whip the cream and confectioners' sugar to soft peaks. Add dissolved gelatin and strawberry puree and whip until well combined.
Refrigerate for 2-3 hours, or until gelatin has set and cream is spreadable.
Make the cake.
Preheat the oven to 325°F. Prepare pans with vegetable pan spray.
In a large bowl, stir together flour, cocoa powder, baking powder, baking soda and salt.
In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each. Add vanilla and mix well.
Add the flour mixture alternately with buttermilk, beating until just combined. Divide evenly into the prepared pans.
Bake for 18-21 minutes, rotating the pans halfway between baking. Cakes are done when a toothpick inserted into the center comes out clean. Cool 5 minutes on a cooling rack then remove from pans and cool completely.
Make the ganache.
For ganache, heat cream until steaming. Add the chocolate and let sit until softened then stir until combined. Cool to room temperature.
Assemble the cake.
To assemble, cut the crowns off of each cake layer. Place the first layer on a cake board or serving plate.
Spread a thin layer of ganache to the edges of the cake. Cover with a thicker layer of strawberry whipped cream.
Add a single layer of sliced strawberries, pressing gently into the whipped cream. Repeat with the remaining cake layers.
Garnish top with additional whole strawberries.

Notes

How To

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