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Perfect Chocolate Covered Strawberry Layer Cake Recipe with Easy Ganache Drip for Homemade Dessert

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A rich, moist chocolate layer cake with fresh strawberry filling and a silky ganache drip, perfect for celebrations and easy enough for home bakers.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups (400 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) hot coffee, freshly brewed
  • 2 cups (about 300 g) fresh strawberries, hulled and sliced
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 cup (225 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup (170 g) semi-sweet chocolate chips
  • ½ cup (120 ml) heavy cream (for ganache)
  • 1 tablespoon light corn syrup (optional)

Instructions

  1. Prepare the Strawberry Filling: In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat until juices release and mixture bubbles (8-10 minutes). Stir in cornstarch dissolved in 1 tablespoon water, cook 1-2 minutes until thickened. Remove from heat, cool completely, then chill.
  2. Make the Chocolate Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans. Sift together flour, cocoa powder, baking powder, baking soda, and salt. Cream butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, mixing well. Stir in vanilla extract.
  3. Alternate adding dry ingredients and buttermilk to butter mixture, starting and ending with dry ingredients. Mix until just combined. Fold in hot coffee gently.
  4. Bake Cake Layers: Divide batter evenly between pans. Bake 30-35 minutes or until toothpick comes out clean. Cool in pans 10 minutes, then transfer to racks to cool completely.
  5. Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar on low speed. Add heavy cream, vanilla, and salt. Beat on high for 3 minutes until fluffy. Adjust consistency if needed.
  6. Assemble Cake: Level cake layers if domed. Place one layer on cake board or plate. Spread half strawberry filling evenly, then frost with about 1 cup buttercream. Add second layer, repeat filling and frosting. Smooth sides and top with offset spatula. Chill 20 minutes to set frosting.
  7. Prepare Ganache Drip: Heat heavy cream and corn syrup until simmering. Pour over chocolate chips in heatproof bowl. Let sit 2 minutes, stir until smooth and glossy. Cool 5 minutes until thick but pourable.
  8. Apply Ganache Drip: Using spoon or squeeze bottle, drip ganache around chilled cake edges. Pour remaining ganache on top and smooth with offset spatula. Refrigerate at least 30 minutes before serving.

Notes

Use room-temperature ingredients for smoother batter and frosting. Avoid overmixing after adding flour to keep cake tender. Hot coffee enhances chocolate flavor without tasting like coffee. Chill ganache until thick but pourable for perfect drip. Level cake layers for even stacking and professional look. For dairy-free, use vegan butter and coconut cream; for gluten-free, substitute almond flour.

Nutrition

Keywords: chocolate cake, strawberry cake, ganache drip, layer cake, homemade dessert, chocolate covered strawberry, easy cake recipe, celebration cake

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