Chocolate & Strawberry Cake Recipe

Chocolate & Strawberry Cake Recipe

Recipe by Nana PastriesCourse: DessertDifficulty: Medium


Prep Time


Bake Time


Total time





Moist chocolate cake with strawberries.


  • Chocolate Syrup
  • ¾ cup cocoa powder

  • 1 ½ cups water

  • 1 cup sugar

  • A pinch of salt

  • Chocolate Cake
  • 1 cup all purpose flour (130g)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 cup granulated sugar (200g)

  • ⅓ cup unsweetened cocoa powder (35g)

  • ½ tsp salt

  • ½ cup warm water (120g)

  • 1 tsp instant coffee

  • An egg, room temperature (56g)

  • ¼ cup vegetable oil (55g)

  • ½ cup buttermilk (120g)

  • 1 tsp vanilla extract

  • Chocolate Buttercream
  • 1 cup unsalted butter room temperature (227 grams)

  • ⅓ cup unsweetened cocoa powder (35g)

  • A pinch of salt

  • 1 tsp vanilla extract

  • 3 to 5 cups powdered sugar sifted (390g -650g)

  • 3 to 5 tablespoons heavy cream or whole milk (45-75ml)

  • Assemble
  • Fresh strawberries, whole or cut into wedges for garnish

  • A little bit of strawberry jam (optional)


  • Chocolate Syrup
  • We have to make the syrup first to let it cool. You can also skip this step if you don’t want to make the syrup, I personally like the moist touch it gives to the cake.
  • Combine the cocoa powder, sugar, salt, and water in a saucepan.
  • Put the saucepan over medium heat and whisk constantly until the mixture thickens and begins to simmer.
  • Let it simmer for about 3 mins, stirring occasionally.
  • Remove the pan from the heat and let the syrup cool before storing it in an airtight jar.
  • You have to store it in the refrigerator, it lasts between 1-3 months.
  • Chocolate Cake
  • Preheat the oven to 350F/175C.
  • Line and grease two, 6-inch cake pans.
  • Whisk together the flour, baking powder, baking soda, sugar, cocoa powder and salt in a large bowl until combined, set aside.
  • In another bowl add and stir the hot water and instant coffee.
  • Add (into the coffee mixture) and whisk together the egg, oil, buttermilk vanilla extract.
  • Pour the wet mixture into the dry ingredients and whisk together until fully incorporated.
  • Pour the batter evenly into the two greased baking pans.
  • Bake for 22-26 min or until a toothpick inserted in the center comes out clean.
  • Remove them from the oven and let them cool in the pans for 10 minutes.
  • Once cooled, use a serrated knife to level the top of the cake layers.
  • Chocolate Buttercream
  • Beat the butter until smooth (you can do it in the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer).
  • Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined.
  • Add powdered sugar and mix on low speed, increasing to medium speed and continue mixing until fully combined (I like using 3 cups of sugar for a smooth and swoopy frosting, but for a stiffer frosting, use up to 5 cups of sugar).
  • Add the whipping cream and mix until fully combined.
  • Leave in the refrigerator until you are going to use it.
  • Assemble
  • Before spreading the chocolate buttercream between the cakes, pour a little bit of the chocolate syrup into them.
  • Spread the buttercream on the outside of the cake and “smooth” with an offset spatula like in the reel.
  • Garnish with fresh strawberries and varnish with jam to give them a little shine.
  • Enjoy!

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