Ingredients
— The Chocolate Cake —
2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (Dutch-processed is best)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
— The Strawberry Buttercream —
1 ½ cups fresh strawberries, hulled and chopped
1 ½ cups (3 sticks) unsalted butter, softened
4–5 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
— The Ganache & Garnish —
½ cup semi-sweet chocolate chips
â…“ cup heavy cream
Fresh strawberries (whole or halved) for topping
Instructions
1. **Preheat & Prep:** Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans). Line the bottoms with parchment paper.
2. **Make the Cake Batter:** In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water by hand. The batter will be very thin.
4. **Bake:** Divide batter evenly among the pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
5. **Make Strawberry Reduction:** While cakes bake, puree the 1.5 cups of strawberries in a blender. Pour into a small saucepan over medium heat. Simmer, stirring occasionally, until reduced to about ⅓ cup of thick jammy paste (about 10–15 minutes). **Let cool completely.**
6. **Make Buttercream:** Beat the softened butter until creamy. Gradually add 2 cups of powdered sugar. Add the cooled strawberry reduction, vanilla, and salt. Beat well.
7. Gradually add the remaining powdered sugar until the frosting is fluffy and holds its shape.
8. **Assemble:** Place one cake layer on a stand. Spread a thick layer of strawberry frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake. Chill for 20 minutes.
9. **Make Ganache:** Place chocolate chips in a heat-proof bowl. Microwave heavy cream until almost boiling, then pour over the chocolate. Let sit for 3 minutes, then whisk until smooth.
10. **Decorate:** Pour the ganache over the chilled cake, letting it drip down the sides. Top with fresh strawberries.
Notes
Strawberry Reduction: Do not skip reducing the strawberry puree! If you add raw puree to the frosting, the excess water will cause the buttercream to separate and curdle.
Room Temperature Butter: Ensure the butter for the frosting is soft but not melting. If it’s too warm, the frosting will be soupy.
Cake Moisture: The boiling water is the secret to this chocolate cake recipe. It blooms the cocoa powder and creates an incredibly moist crumb.
Storage: Store the cake in the refrigerator (due to the fresh fruit in the frosting). Let it sit at room temperature for 30 minutes before serving for the best texture.
- Prep Time: 45
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian