Description

This cake is a showstopper for any celebration! Layers of moist chocolate cake meet sweet strawberry filling, all covered in a glossy chocolate ganache drip and topped with chocolate-dipped strawberries. Perfect for birthdays, anniversaries, Valentine’s Day, or any day that deserves a special treat.

Ingredients

Scale

Chocolate Cake

1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
2 large eggs, room temperature
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
½ cup vegetable oil
1 tsp vanilla extract
1 cup hot coffee or hot water

Strawberry Filling

¾ cup strawberry preserves or jam
Optional: 1 cup fresh sliced strawberries

Chocolate Ganache & Decoration

½ cup heavy cream
1 cup semi-sweet chocolate chips (½ for ganache, ½ for dipping strawberries)
8–10 fresh strawberries, washed and dried

Instructions

1️⃣ Bake the Chocolate Cake

Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line bottoms with parchment.
Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
Slowly add hot coffee/water and mix until combined. Batter will be thin—this keeps it moist!
Divide batter among pans and bake 30–35 min. Toothpick should come out with a few crumbs.
Cool in pans 10 min, then invert onto a wire rack to cool completely.

2️⃣ Make the Ganache

Heat ½ cup cream until it simmers, then pour over ½ cup chocolate chips.
Let sit 1 min, then whisk until smooth and glossy.
Cool 15–30 min until slightly thickened for dripping.

3️⃣ Dip the Strawberries

Melt remaining ½ cup chocolate chips.
Dip strawberries, coating 2/3 of each. Set on parchment to firm.

4️⃣ Assemble the Cake

Place first cake layer on stand, spread strawberry preserves and fresh slices.
Add second layer, repeat. Top with final layer.
Optional: Crumb coat with thin ganache layer; chill 15 min.
Pour thickened ganache on top, let drip down sides.
Arrange chocolate-dipped strawberries on top.

Notes

Cake layers: Completely cool before assembling to avoid sliding layers.
Cutting slices: Dip knife in hot water and wipe clean between cuts.
Make ahead: Cake layers and ganache can be prepared 1–2 days ahead. Assemble the day of serving.
Substitutions: Use white chocolate or raspberry jam for variations; gluten-free flour works too.

Nutrition

Calories: 560 Cal Per Serving
Fat: 30g
Carbohydrates: 65g
Protein: 6g