Strawberry Chocolate Cake

Instructions

• Chocolate Cake
• Preheat the oven to 350°F (175°C). Grease two 6-inch round cake pans with butter or baking spray, and line the bottoms with parchment paper.
• In a medium saucepan over medium heat, combine the butter and coffee. Cook, stirring occasionally, until the butter is melted and the mixture comes to a simmer, about 10-15 minutes. Remove from heat, add the cocoa powder, and whisk until smooth. Let cool for 30 minutes, whisking occasionally. Set aside.
• In a medium bowl, sift together the flour, baking powder, and baking soda. Add the salt and whisk to combine.
• In a large bowl, whisk together the brown sugar, sour cream, olive oil, and vanilla extract until smooth. Whisk in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
• In 3 additions, whisk in one-third of the flour with half the cocoa mixture (give it a good whisk before adding to the flour mixture), then another one-third of the flour with the remaining cocoa mixture; lastly, add the remaining flour. Whisk until the batter is smooth.
• Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
• Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes before running a large butter knife around the edges to release them. Invert onto a wire rack to cool completely before assembling the cake.
• Strawberry Jam
• In a small saucepan, combine the strawberries, granulated sugar, and water. Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and let cool completely. Refrigerate until ready to use.
• Chocolate Ganache
• Place the chopped dark chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream over medium heat until it just begins to boil.
• Pour the hot cream over the chopped chocolate and let it sit for 5 minutes without stirring.
• After 5 minutes, stir the mixture gently with a spatula until smooth and well combined. Let the ganache cool slightly until it thickens a little bit.
• Strawberry Buttercream
• In a food processor, purée the chopped strawberries until smooth.
• Transfer the strawberry purée to a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the purée reduces by half and thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and let cool completely to room temperature.
• In a large mixing bowl, beat the room temperature butter with a hand mixer or stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 5 minutes.
• Gradually add the powdered sugar, about a cup at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
• Add the cooled strawberry purée and a pinch of salt to the butter-sugar mixture. Mix on low speed until the purée is fully incorporated and the frosting is smooth and fluffy, about 1-2 minutes. Scrape down the bowl as needed to ensure even mixing.
• Assembly
• If needed, use a serrated knife to level the tops of the cake layers. Cut each cake horizontally in half to create four layers in total.
• Place one cake layer on a cake turntable or serving plate. Pipe a ring of strawberry buttercream around the edge of the cake layer.
• Spoon half of the cooled strawberry jam inside the buttercream ring and spread it evenly with an offset spatula.
• Gently place the second cake layer on top and press down slightly to secure it. Repeat the process: pipe a ring of strawberry buttercream, spread the chocolate ganache evenly inside the ring.
• Place the third cake layer on top, followed by the remaining strawberry jam and buttercream. Finish with the fourth cake layer, pressing down gently.
• Apply a thin layer of strawberry buttercream over the top and sides of the cake to seal in any crumbs. Use a cake scraper to smooth the surface. Chill the cake in the refrigerator for about 20 minutes to firm up the frosting.
• Once chilled, apply a final coat of strawberry buttercream to the cake, smoothing it with the cake scraper for an even finish. Decorate the top and sides of the cake with halved fresh strawberries.
• Serve and enjoy your DELICIOUS Strawberry Chocolate Cake!