I love desserts, especially the mix of chocolate and strawberries. The taste of these two together is amazing. It’s sweet and deep. So, when I found this moist chocolate cake with strawberry filling, I had to share it.
This cake is a true treat. It has three layers of chocolate cake, a creamy strawberry filling, and a smooth chocolate buttercream. It’s perfect for any celebration or just a special treat for yourself.
Table of Contents
Introduction to This Decadent Chocolate-Strawberry Dessert
Get ready to enjoy a mix of flavors with this chocolate-covered strawberry cake. It blends the richness of chocolate cake with the freshness of strawberries. This dessert is truly amazing and will delight your taste buds.
Origins of Chocolate and Strawberry Combination
The mix of chocolate and strawberries is a favorite, dating back to when Europeans added sugar and milk to chocolate. This made chocolate sweeter. Strawberries, known since Roman times, have been a favorite in desserts since the 16th century. Together, they make a classic combo.
Why This Recipe Stands Out
This cake is special because it uses real, fresh strawberries for a true taste. The cake is moist and soft, with a homemade strawberry filling and a smooth chocolate Swiss meringue buttercream. It’s a rich, fruity dessert that will wow anyone.
“The mix of chocolate and strawberries is magical. This cake captures that magic with its moist chocolate, fresh strawberry flavor, and creamy chocolate Swiss meringue buttercream. It’s a treat for your senses.”
Essential Ingredients for Perfect Results
To make a moist and tasty chocolate cake with strawberry filling, you need the right ingredients. You’ll need cake flour, Dutch-processed cocoa powder, and sour cream. The sour cream makes the cake moist and helps the baking soda work.
A little brewed coffee adds to the chocolate taste. And fresh or frozen strawberries are the base for the sweet filling.
For the strawberry filling, frozen berries are great and available all year. But ripe, juicy fresh strawberries will make it even better. Just cook the strawberries down to remove extra liquid before adding them to the cake and filling.
For the best look, use high-quality dark chocolate for the chocolate drizzle or ganache. Don’t use all-purpose flour; cake flour makes the cake softer. With these ingredients, you’re ready to make a decadent and moist chocolate cake with a delightful strawberry filling.
“The secret to a perfect chocolate cake is in the quality of the ingredients. Invest in the best cocoa powder, sour cream, and fresh strawberries for maximum flavor and texture.”
Kitchen Equipment and Tools Needed
For a moist chocolate cake with strawberry filling, the right baking tools and kitchen equipment are key. Each tool, from cake pans to decorating supplies, is vital for a stunning dessert.
Baking Pans and Measurements
The recipe is for a 6-inch round cake. You can make a 3-layer cake or four thinner layers. Use 8-inch round cake pans and parchment paper for easy cake release.
Accurate measurements are crucial. Use a kitchen scale for flour and sugar. Bake-even strips help with level cake layers. A candy thermometer is needed for the Swiss meringue buttercream.
Mixing and Decorating Tools
You’ll need a stand mixer or hand mixer for the cake batter. A food processor is great for the strawberry filling. An offset spatula and turntable are essential for a smooth finish.
For decorating, have piping bags and tips ready. Use grease-free tools for the Swiss meringue buttercream. With the right baking tools and kitchen equipment, you’ll make an impressive chocolate-strawberry cake.
Creating the Perfect Chocolate Cake Base
Baking the chocolate cake recipe with moist cake layers is key. To get the best results, follow these steps:
- Sift the dry ingredients well to avoid clumps in the moist cake layers.
- Make sure all ingredients are at room temperature, except for the hot coffee. It adds to the chocolate flavor.
- Split the batter evenly between the pans, aiming for 1 2/3 cups per pan.
- Bake at 350°F for 28-32 minutes. A toothpick should come out clean when inserted in the center.
- Let the cakes cool completely before you start building the dessert.
The baked cake layers can be stored at room temperature for up to 2 days. Or, you can freeze them for a month. But, don’t refrigerate them to keep them moist.
“The secret to a moist and flavorful chocolate cake lies in the precision of your baking techniques.”
By following these steps, you’ll have a great chocolate cake recipe base for your dessert.
How to Make Strawberry Filling From Scratch
Make your cakes and desserts special with a homemade strawberry filling. It’s full of fresh, fruity taste. Making this fruity cake filling is simple. Just follow these easy steps to make a delicious strawberry sauce.
Selecting the Best Strawberries
Choosing the right strawberries is crucial for homemade strawberry filling. Look for plump, deep red berries with bright green caps. Smaller strawberries taste sweeter, perfect for this recipe. Stay away from bruised or overripe strawberries to avoid bad flavors.
Cooking and Thickening Methods
Start by blending your strawberries until smooth. Use a food processor or blender. Then, put the puree in a saucepan and heat it over medium-low, stirring often. Add sugar and lemon juice, and thicken with cornstarch or flour. Simmer until it’s the right consistency, about 10 minutes. Don’t overcook, as it can get too thick and clumpy.
After cooling, your strawberry filling is ready to use. Store it in an airtight container in the fridge for up to 1 week or freeze for 3 months. Use it as a cake layer, cupcake filling, or a topping for pancakes and waffles.
| Ingredient | Quantity |
|---|---|
| Fresh strawberries | 3 cups |
| Granulated sugar | 1/2 cup |
| Lemon juice | 1 tablespoon |
| Cornstarch | 1 tablespoon |
| Water | 1-2 tablespoons |
Chocolate Cake with Strawberry Filling: Assembly Guide
Making a layered chocolate cake with strawberry filling needs care and detail. Start by leveling your cake layers with a serrated knife or cake leveler. This makes sure they’re even and ready for assembly.
Then, pipe a buttercream “dam” around each cake layer’s edge. This keeps the strawberry filling inside and prevents a mess. Spoon the filling carefully onto the center of each layer, avoiding too much.
Now, it’s time for a crumb coat. Spread a thin layer of frosting over the whole cake to catch any crumbs. Chill the cake in the fridge for 30 minutes to an hour before you frost it again.
- Level cake layers with a serrated knife or cake leveler.
- Pipe a buttercream “dam” around the edge of each layer before adding filling.
- Apply a crumb coat of frosting to the entire cake, then chill before final frosting.
- Use a piping bag and offset spatula for a smooth, professional-looking finish.
- Create an indent effect by running an angled spatula around the chilled cake while spinning on a turntable.
For the final frosting, use a piping bag and offset spatula for a smooth layer. To make it look interesting, run an angled spatula around the cake while it spins. This creates a cool indent effect that adds depth.
Follow these tips to make a stunning chocolate cake with strawberry filling. Your friends and family will love it, and you’ll enjoy every delicious bite.
Making the Chocolate Swiss Meringue Buttercream
Creating the perfect chocolate Swiss meringue buttercream is a game-changer for frosting your chocolate cake. This frosting is silky-smooth and creamy. It complements the cake’s rich chocolate flavor and makes the dessert even more decadent.
Temperature Control Tips
Getting the best results means watching the temperature of your ingredients closely. First, make sure all your tools and equipment are grease-free. Any fat can spoil the meringue. Then, cook the egg whites to 160°F to kill bacteria.
For the butter, keep it cool, between 65-68°F. This temperature is best for mixing it into the buttercream.
Troubleshooting Common Issues
- If your buttercream looks curdled, just keep beating it until it’s smooth and creamy again.
- For a lighter frosting, whip it longer to add more air.
- If it’s too runny, chill it briefly and then re-whip it to firm it up.
- For the best taste and texture, use real chocolate bars instead of chips in the buttercream.
With these tips and techniques, you’ll make a Swiss meringue buttercream that will impress your guests. It will perfectly complement the chocolate frosting and cake frosting techniques in your dessert.
Decorating Techniques and Presentation
Make your chocolate cake with strawberry filling stand out by learning new decorating tricks. Begin by frosting the cake with swirls and florets using a large open star tip (like Ateco 846). Use the chocolate Swiss meringue buttercream for this. Then, top it with fresh, juicy chocolate-covered strawberries.
For a fancy touch, sprinkle dark chocolate shavings or drizzle with white chocolate ganache. This adds elegance to your cake.
If you’re looking for something easier, try a classic chocolate frosting. It’s simpler to make but still looks and tastes great. You can also try vanilla bean or raspberry frosting to match your taste.
Whether you’re fancy or simple, the goal is to show off the cake’s moist chocolate and sweet strawberry filling. This way, you’ll make a dessert that wows your guests and satisfies their sweet tooth.
| Cake Decorating Technique | Recommended Tools |
|---|---|
| Frosting Swirls and Florets | Ateco 846 Open Star Tip |
| Chocolate Shavings | Vegetable Peeler |
| Ganache Drizzle | Piping Bag or Spoon |
| Fresh Strawberry Garnish | Whole Strawberries |
“The beauty of a cake lies not only in its taste but also in its presentation. With a little creativity and attention to detail, you can transform a simple chocolate cake into a work of art.”
Storage Tips and Make-Ahead Instructions
To keep your Moist Chocolate Cake with Strawberry Filling perfect, follow these storage tips. Store the frosted cake in an airtight container at room temperature for up to 2 days. Don’t refrigerate it unless it’s very hot or humid, as cold can dry out the cake.
Freezing Guidelines
Freeze the cake layers for up to a month if you’re planning ahead. Wrap them tightly in plastic wrap, making sure they’re double-wrapped to avoid freezer burn. The strawberry filling can also be refrigerated for 2 days or frozen for a month. Just thaw the components at room temperature before you assemble the cake.
Room Temperature vs. Refrigeration
For the best taste and texture, keep the chocolate buttercream at room temperature. You can make it 1-2 weeks in advance and refrigerate it until you’re ready. When you assemble the cake, make sure the buttercream is at room temperature. A quick re-whip will make it light and fluffy again. Avoid refrigerating the frosted cake unless you must, as it can dry out the cake and change the buttercream’s texture.