🍓🍫 Chocolate Strawberry Drip Cake Recipe
Decadent chocolate, fresh strawberries, and elegant ganache drip.
Ingredients
For the chocolate cake (3 layers):
• 200g (1 ½ cups) all-purpose flour
• 75g (⅔ cup) unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 250g (1 ¼ cups) granulated sugar
• 2 large eggs
• 240ml (1 cup) buttermilk (or milk + 1 tbsp vinegar)
• 120ml (½ cup) vegetable oil
• 1 tsp vanilla extract
• 240ml (1 cup) hot coffee or hot water
For the strawberry filling:
• 300g (2 cups) fresh strawberries, chopped
• 3 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water (for thickening)
For the strawberry buttercream frosting:
• 250g (1 cup) unsalted butter, room temp
• 400g (3 ⅓ cups) powdered sugar
• 3 tbsp strawberry puree (fresh or thawed frozen strawberries, blended and strained)
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk (adjust consistency)
For the chocolate ganache drip:
• 150g (5 oz) dark chocolate, chopped
• 150ml (⅔ cup) heavy cream
Optional decoration:
• Fresh strawberries
• Chocolate curls or shavings
Instructions
1. Bake the chocolate cake layers:
Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans.�In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.�In a separate bowl, whisk sugar, eggs, buttermilk, oil, and vanilla.�Gradually add dry ingredients to wet ingredients, mixing gently. Add hot coffee last, mixing until smooth.�Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
2. Prepare the strawberry filling:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until berries soften and release juice.�Mix cornstarch with water to make a slurry. Stir into the strawberry mixture and cook until thickened (1–2 minutes). Cool completely.
3. Make the strawberry buttercream:
Beat butter until creamy. Gradually add powdered sugar, then strawberry puree and vanilla.�Add cream/milk as needed to reach spreadable consistency. Beat until light and fluffy.
4. Assemble the cake:
Place one cake layer on a serving plate. Spread a layer of strawberry filling, then a layer of strawberry buttercream. Repeat for second layer.�Top with the third cake layer and frost entire cake with remaining buttercream. Smooth the sides and top.
5. Make the chocolate ganache drip:
Heat cream until just simmering. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth and glossy.�Let cool slightly until thick but still pourable.
6. Apply the drip:
Using a spoon or squeeze bottle, carefully drip ganache around the edges of the chilled cake. Pour remaining ganache on top and spread gently.
7. Decorate:
Top with fresh strawberries and chocolate curls. Chill cake to set ganache before serving.
🍓🍫 Enjoy a stunning and delicious cake that’s sure to wow your guests!