Follow these steps to make a rich and moist chocolate cake with strawberry buttercream:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans and line with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Combine Wet Ingredients: In another bowl, beat eggs with sugar until light and fluffy. Mix in sour cream, buttermilk, and vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding until fully incorporated. Avoid overmixing to maintain a tender crumb.
- Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Frost: Once the cake layers are completely cool, spread a layer of strawberry buttercream between the layers and cover the top and sides of the cake with the remaining frosting.
- Decorate: Optionally, garnish with fresh strawberries or chocolate shavings for a beautiful presentation.
Serving and Storage
Serve this cake at room temperature for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving if chilled.
This cake can also be frozen. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before frosting or serving.
Tips
- Room Temperature Ingredients: Using eggs and sour cream at room temperature ensures a smoother batter and even baking.
- Espresso Powder: Enhances the depth of chocolate flavor without making the cake taste like coffee.
- Strawberry Buttercream: Use fresh or frozen strawberries pureed for a naturally sweet and flavorful frosting.
- Layering: Level the cake layers with a serrated knife for a more professional look and even frosting.
- Decorating: Fresh berries, chocolate shavings, or edible flowers add a stunning finish.
Conclusion
This homemade dark chocolate cake with strawberry buttercream is a dessert that impresses both in flavor and presentation. The moist chocolate cake paired with fruity, creamy frosting is perfect for any celebration or special treat. Easy enough for home bakers, yet luxurious enough to serve at parties, it’s a recipe you’ll return to again and again.
FAQ
Can I use regular cocoa powder instead of dark chocolate cocoa powder?
Yes, but dark cocoa powder gives a richer, deeper chocolate flavor. Adjust sugar slightly if using a lighter cocoa.
Can I make this cake dairy-free?
Yes. Substitute buttermilk and sour cream with plant-based alternatives, and use a dairy-free butter for the frosting.
How should I store leftover cake?
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Can I add more strawberry flavor to the buttercream?
Yes! Use strawberry puree, strawberry extract, or freeze-dried strawberry powder for a stronger flavor.
Can I make cupcakes instead?
Absolutely. Use this batter for cupcakes and bake for 18-22 minutes at the same temperature.