Strawberry Dark Chocolate Truffle Cake

4.94 from 32 votes

Rich dark chocolate cake layers with strawberry buttercream and chocolate ganache.

Course: Dessert

Cuisine: Cake

Keyword: chocolate, Chocolate Cake, Chocolate Strawberry Cake, Strawberry, Strawberry Buttercream, Strawberry Dark Chocolate Truffle Cake

Servings: 3-layer, 8-inch cake

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 1/2 batch.

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)

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.

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.

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.

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 1/2 to 2/3 cup frosting evenly across the cake layer. If using fresh strawberries, sprinkle 1/2 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.