Strawberry Dark Chocolate Truffle Cake
Strawberry Dark Chocolate Truffle Cake – Rich dark chocolate cake layers with fresh strawberries, strawberry buttercream and chocolate ganache.
Strawberry Dark Chocolate Truffle Cake
Another favorite cake around here for the Valentine’s Day is my Strawberry Dark Chocolate Truffle Cake. This decadent dessert is made with my moist and rich dark chocolate cake layers, silky smooth strawberry buttercream, dark chocolate ganache, and fresh strawberries. One bite and you’ll instantly be thinking you’re diving into a See’s Candy truffle.
The Perfect Chocolate Cake
This chocolate cake is truly perfect, in my opinion. It’s rich, moist, and full of chocolate flavor.
Ingredients for the Perfect Chocolate Cake
- Buttermilk
- Oil
- Water or coffee
- Eggs
- Vanilla extract
- All purpose flour
- Granulated sugar
- Dark cocoa powder
- Baking soda
- Baking powder
- Salt
How to Make the Perfect Chocolate Cake
- Start by combining the wet ingredients (all of which should be at room temperature) in one bowl, whisking to combine.
- In the bowl of an electric mixer, you’ll then combine the dry ingredients and mix until incorporated.
- With the mixer on low, slowly add the wet ingredients to the dry ingredients.
- Note: the batter is thin, but don’t let that scare you. With buttermilk, oil, and water (or coffee), there’s a lot of liquid – which means, this cake is ultra moist!
Strawberry Buttercream
This strawberry buttercream is something special! The smooth texture and incredible flavor comes from using LorAnn Oils Strawberry Emulsion. Because we’re using an emulsion instead of strawberry puree, the buttercream holds together so well.
In addition to powdered sugar, butter and heavy whipping cream, make sure you get the emulsion. It’s essential for the flavoring. You’ll find it on Amazon, as well as Michael’s and Orson Gygi.
Other Valentine’s Cakes You’ll Love
- Raspberry Chocolate Truffle Cake
- Rich and Decadent Chocolate Blackberry Cake
- Red Velvet Cookie Cake
- Red Velvet Cake with Marshmallow Filling
- Pink Pavlova
Strawberry Dark Chocolate Truffle Cake
Rich dark chocolate cake layers with strawberry buttercream and chocolate ganache.
Ingredients
For the Cake
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (88.5 g) good quality cocoa powder
- 2 teaspoons (8 g) baking soda
- 3/4 teaspoon (3 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (240 g) buttermilk, room temperature
- 1/2 cup (109 g) vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon (4.2 g) vanilla extract
- 1 cup (236 g) hot water or coffee
For the Buttercream
- 2 cups (452 g) unsalted butter, slightly chilled
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1 teaspoon (4.2 g) strawberry emulsion
- 2 tablespoons (28.87 g) heavy whipping cream
- Pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.
For the Ganache
- 8 oz dark chocolate chips
- 1/2 cup (120 g) heavy whipping cream, (If you want a thinner consistency to your chocolate ganache to be able to do the drip technique, use 1 cup cream with 1 cup chocolate chips)
Garnish and Filling
- Strawberries
Instructions
For the Cake
- Preheat the oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line with parchment paper, then spray the parchment paper as well. Set aside.
- Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, water and vanilla. Mix lightly until combined.
- With the mixer on low speed, slowly add the wet ingredients to the dry. Scraping the bottom of the bowl with a rubber spatula, and mixing for 30 more seconds on medium-low speed.
- Pour the batter into the prepared pans (about 15 to 16 ounces in each 8-inch pan or 10 ounces in each 6-inch pan) and bake for 25 to 30, until a toothpick comes out with a few moist crumbs on it.
- Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
- Wrap in plastic wrap and chill until ready to use. You’re still going to want to level your cake layers to ensure a completely even surface for frosting and stacking.
For the Buttercream
- In a stand mixer fitted with the paddle attachment, beat the butter for about one minute on medium speed.
- With the mixer on low speed, gradually add the sifted powdered sugar and mix until combined.
- Add the strawberry emulsion and salt. Mix on medium-low speed until combined.
- With the mixer still on medium-low speed, add the whipping cream. Turn the mixer to medium speed and beat the frosting for about 3 to 4 minutes, until light and fluffy.
- Remove the bowl from the stand mixer and use a wooden spoon to stir the frosting by hand to push out any air bubbles.
For the Ganache
- Combine the chocolate chips and heavy cream in a microwave safe bowl and place in the microwave. Heat for 30 seconds, stir the mixture and heat for another 30 seconds. Using a whisk, mix the melted chocolate and cream until it comes together to create a smooth, silky ganache. Let the ganache cool to room temperature before using on the cake.
Assembly
- Level each of the cake layers. Spread a small amount of frosting on a cake board to help hold the cake in place.
- Place the first cake layer, bottom-side down, in the center of the cake board. Using an offset palette knife, spread about ½ to 2/3 cup frosting evenly across the cake layer. If using fresh strawberries, sprinkle ½ cup strawberries on the frosting and gently push them into the frosting.
- Place the second cake layer on top of the strawberry frosting layer and repeat step 2.
- Place the final cake layer, bottom-side up, on top of the second strawberry frosting layer and give the cake an even crumb coat, making sure to fill in uneven areas of the cake to create an even foundation for your main frosting.
- Freeze the cake for 10 minutes to set the crumb coat.
- Continue to frost the cake and then spread or drip ganache.
Would this work in a 9×13 pan?
Yep
Excellent!
Would make this again.
It was a huge hit and it look beautiful
Just for clarification, the recipe says that all ingredients should be room temperature, but it also calls for hot water or coffee. Should the water be hot hot? 🤔
Doesn’t need to be boiling, but warm to hot is great.
LOVE this recipe!! ❤️ How many cupcakes would this recipe make though??
About 2 dozen
The ingredient list includes 1 cup of coffee, but in the directions there is no mention of it.
So sorry for the confusion. You add the water or coffee with the vegetable oil and eggs. I’ll get that fixed. Thanks.
I was wondering if I can make this cake ahead of time and if I should keep it refrigerated until ready to serve.
Keep in freezer wrapped. Fridge will dry it out.