Chocolate Covered Strawberry Cake

👩‍🍳 Instructions

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   1. Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line bottoms with parchment paper and grease sides. Set aside.
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   2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, granulated sugar, sifted cocoa powder, baking soda, baking powder, and salt until well combined.
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   3. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
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   4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined, being careful not to overmix.
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   5. Add Hot Coffee: Carefully pour in the hot coffee. Continue mixing on low speed until the batter is smooth and well combined. The batter will be thin.
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   6. Bake Cake Layers: Divide the batter evenly among the three prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs (not wet batter).
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   7. Cool Cakes: Let the cake layers cool in their pans on a wire rack for 10-15 minutes, then invert them onto the wire rack to cool completely. Ensure cakes are completely cool before frosting.
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   8. Make Strawberry Filling: In a medium saucepan, combine the quartered strawberries, ½ cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 8-10 minutes. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering strawberry mixture and stir constantly until the filling thickens, about 1-2 minutes. Remove from heat and transfer to a heatproof bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool completely in the refrigerator (at least 2 hours or overnight).
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   9. Prepare Strawberry Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium-high speed until light and fluffy, about 3-5 minutes. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated before increasing speed. Scrape down the sides of the bowl as needed. Add the heavy cream (or milk) and vanilla extract, beating until smooth. Finally, add the freeze-dried strawberry powder and beat on medium-high speed for another 3-5 minutes, until the buttercream is light, airy, and fluffy.
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    10. Level Cake Layers: Once the cake layers are completely cool, use a serrated knife or cake leveler to trim the tops flat, if necessary.
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    11. Assemble Cake: Place one cake layer on your serving plate or cake stand. Pipe a dam of strawberry buttercream around the outer edge of the cake layer. Fill the center with half of the cooled strawberry filling, spreading it evenly within the buttercream dam.
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    12. Add Second Layer: Carefully place the second cake layer on top. Repeat the buttercream dam and filling process with the remaining strawberry filling.
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    13. Add Third Layer & Crumb Coat: Place the third cake layer on top. Apply a thin, even layer of strawberry buttercream all over the cake (top and sides) to create a crumb coat. This traps loose crumbs. Refrigerate the cake for 20-30 minutes, or until the crumb coat is firm.
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    14. Final Frosting: Once the crumb coat is firm, apply the remaining strawberry buttercream to the top and sides of the cake, smoothing it with an offset spatula or bench scraper.
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    15. Make Chocolate Ganache: In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Heat the cream in a small saucepan until it just simmers (do not boil), then pour it over the chocolate. Let it sit for 5 minutes to melt the chocolate, then whisk gently until smooth and glossy. Let the ganache cool to a lukewarm temperature, stirring occasionally, until it's thick enough to cling to a spoon but still pourable (about 15-20 minutes).
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    16. Drip the Cake: Using a spoon or a squeeze bottle, carefully pour the ganache around the edges of the cake, allowing it to drip down the sides. Then, pour the remaining ganache over the top of the cake and gently spread it to meet the drips.
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    17. Garnish & Serve: Garnish with fresh strawberries and chocolate shavings, if desired. Refrigerate for at least 30 minutes to allow the ganache to set. For best flavor and texture, let the cake sit at room temperature for 20-30 minutes before slicing and serving.