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