When it comes to creating a dessert that screams indulgence, few things come close to the rich and luscious flavors of dark chocolate paired with the sweet, tangy taste of strawberries. The Dark Chocolate Strawberry Layer Cake is a masterpiece of dessert cuisine, combining the deep, intense flavor of dark chocolate with the light, refreshing sweetness of strawberries, all wrapped up in a visually stunning presentation. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. Let’s dive into the recipe.
Ingredients
For the Dark Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder, preferably Dutch-processed
- 2 teaspoons (8g) baking soda
- 1 teaspoon (5g) baking powder
- 1 teaspoon (5g) salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) strong black coffee, hot
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons (10ml) vanilla extract
For the Marshmallow Cream:
- 1 jar (about 200g) marshmallow creme or fluff
- 1/2 cup (115g) unsalted butter, softened
- 1 teaspoon (5ml) vanilla extract
- 2 cups (240g) powdered sugar, sifted
For the Filling and Topping:
- 2 cups fresh strawberries, hulled and sliced
- Whole strawberries for decoration
For the Chocolate Glaze:
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) dark chocolate, chopped
- 2 tablespoons (30g) unsalted butter
Directions
Baking the Cake:
- Preparation: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
- Mixing Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Adding Wet Ingredients: Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed for 2 minutes until smooth; the batter will be thin.
- Baking: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Marshmallow Cream:
- In a mixing bowl, beat the marshmallow creme and butter until smooth.
- Mix in vanilla extract, then gradually beat in powdered sugar until fully incorporated and the mixture is fluffy.
Preparing the Chocolate Glaze:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Remove from heat and pour over the chopped dark chocolate. Let sit for 5 minutes, then add butter and stir until smooth and glossy. Allow to cool slightly before using.
Assembling the Cake:
- Place one cake layer on your serving plate and spread a layer of marshmallow cream over it.
- Add a layer of sliced strawberries.
- Repeat with the second cake layer, more marshmallow cream, and another layer of strawberries.
- Top with the final cake layer and pour the chocolate glaze over the cake, allowing it to drip down the sides.
- Decorate the top with whole strawberries.
Final Touches
Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 20 minutes plus cooling
Kcal: Varies by serving size | Servings: 12 servings
This Dark Chocolate Strawberry Layer Cake is not just a treat for the taste buds but also a feast for the eyes. Its layers of moist, dark chocolate cake interspersed with the creamy sweetness of marshmallow and the fresh zing of strawberries are bound to make any occasion special. Whether it’s a birthday, anniversary, or just a day where you feel like indulging, this cake will not disappoint. Enjoy the process of creating this masterpiece, and even more so, enjoy every decadent bite!
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Dark Chocolate Strawberry Layer Cake
- Total Time: 1 hour 20 minutes plus cooling
- Yield: 12 1x
Description
There’s something undeniably romantic about the combination of dark chocolate and strawberries, especially when they come together in a layer cake that promises to be as visually stunning as it is delicious. The deep, rich tones of the chocolate layers offer a bold contrast to the bright red of the fresh strawberries, making each slice a work of art. This cake isn’t just a dessert; it’s a declaration of love for the finer things in life, a celebration of flavors and textures that dance together in perfect harmony.
Ingredients
Dark Chocolate Cake:
2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (75g) unsweetened cocoa powder, preferably Dutch-processed
2 teaspoons (8g) baking soda
1 teaspoon (5g) baking powder
1 teaspoon (5g) salt
2 large eggs, at room temperature
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) strong black coffee, hot
1/2 cup (120ml) vegetable oil
2 teaspoons (10ml) vanilla extract
Marshmallow Cream:
1 jar (about 200g) marshmallow creme or fluff
1/2 cup (115g) unsalted butter, softened
1 teaspoon (5ml) vanilla extract
2 cups (240g) powdered sugar, sifted
Filling and Topping:
2 cups fresh strawberries, hulled and sliced
Whole strawberries for decoration
Chocolate Glaze:
1/2 cup (120ml) heavy cream
4 ounces (113g) dark chocolate, chopped
2 tablespoons (30g) unsalted butter
Instructions
Baking the Cake:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed for 2 minutes until smooth; the batter will be thin.
Divide the batter evenly among the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Marshmallow Cream:
In a mixing bowl, beat the marshmallow creme and butter until smooth.
Mix in vanilla extract, then gradually beat in powdered sugar until it’s fully incorporated and the mixture is fluffy.
Preparing the Chocolate Glaze:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and pour over the chopped dark chocolate. Let sit for 5 minutes.
Add butter and stir until smooth and glossy. Allow to cool slightly before using.
Assembling the Cake:
Place one cake layer on your serving plate and spread a layer of marshmallow cream over it.
Add a layer of sliced strawberries on top of the marshmallow cream.
Repeat with the second cake layer, more marshmallow cream, and another layer of strawberries.
Top with the final cake layer. Pour the chocolate glaze over the cake, allowing it to drip down the sides.
Decorate the top with whole strawberries.
- Prep Time: 45 minutes
- Cook Time: 35 minutes