This Dark Chocolate Strawberry Cake is the perfect balance of rich, bittersweet chocolate and juicy, sweet strawberries. The cake layers are incredibly moist thanks to buttermilk and coffee, and the strawberry filling adds a fresh burst of flavor.
Each bite combines deep cocoa notes with the bright acidity of strawberries, finished with a glossy dark chocolate ganache. It's a stunning centerpiece for birthdays, anniversaries, or any celebration.
I've included plenty of tips to ensure your cake bakes perfectly every time, from room-temperature ingredients to how to tell when it's done. Let's get baking!
Why You'll Love This Recipe
About the Ingredients
1 3/4 cups (220g) all-purpose flour
Use cake flour for an even tender crumb; substitute with all-purpose if needed.
3/4 cup (65g) unsweetened cocoa powder
Dutch-processed cocoa gives a deeper flavor; regular works too.
2 cups (400g) granulated sugar
You can reduce to 1 3/4 cups for a less sweet cake.
1 1/2 tsp baking powder
Make sure it's fresh for proper rise.
1 1/2 tsp baking soda
Helps the cake rise and tenderize.
1 tsp salt
Fine sea salt preferred.
2 large eggs
Bring to room temperature for better emulsion.
1 cup (240ml) buttermilk
No buttermilk? Add 1 tbsp lemon juice to 1 cup milk and let sit 5 minutes.
1/2 cup (120ml) vegetable oil
Use a neutral oil like canola or sunflower.
2 tsp vanilla extract
Pure vanilla extract gives the best flavor.
1 cup (240ml) hot coffee
Enhances chocolate flavor; use decaf if preferred.
1 1/2 cups (360g) fresh strawberries, hulled and sliced
For the filling; use frozen if fresh are out of season.
1/2 cup (120g) strawberry jam
Seedless jam works best for a smooth filling.
1 1/2 cups (270g) dark chocolate chips or chopped dark chocolate
Use at least 60% cocoa for a rich ganache.
1 cup (240ml) heavy cream
Use full-fat for a shiny ganache.
Tips & Tricks
- Use room-temperature ingredients (eggs, buttermilk) to ensure a smooth batter and even rise.
- Don't overmix the batter – mix just until combined after adding the flour mixture to avoid a tough cake.
- Bake the layers on the same oven rack for even baking; rotate pans halfway through.
- For clean slices, use a serrated knife and wipe it between cuts.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep Pans
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add Wet Ingredients
Add eggs, buttermilk, oil, and vanilla. Mix on medium speed for 2 minutes, then reduce speed and carefully pour in hot coffee. Batter will be thin – that's okay.
4. Bake the Layers
Divide batter evenly between pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The cake should spring back when lightly pressed.
5. Cool the Cakes
Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely (about 1 hour).
6. Make the Ganache
Place chopped chocolate in a bowl. Heat cream in a saucepan until simmering (about 180°F/82°C), then pour over chocolate. Let sit 2 minutes, then stir until smooth. Let cool to room temperature until thickened but pourable.
7. Assemble the Cake
Place one cake layer on a serving plate. Spread with strawberry jam, then top with sliced strawberries. Place second layer on top.
8. Frost and Decorate
Pour ganache over the top, letting it drip down the sides. Use an offset spatula to smooth. Garnish with fresh strawberries and chocolate shavings.
Delicious Variations
- Add a layer of whipped cream between the cake and ganache for extra lightness.
- Swap strawberries for raspberries and use raspberry jam for a different berry twist.
- Make it a layer cake with 3 thin layers and double the filling for a taller presentation.
How to Store Dark Chocolate Strawberry Cake
Refrigerator
Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
Freezer
Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Frosted cake can be frozen for up to 1 month.
Reheating
Microwave individual slices for 15-20 seconds to warm, if desired.
Frequently Asked Questions
Q: Can I make this cake without coffee?
Yes, you can substitute hot water for the coffee, but the coffee enhances the chocolate flavor without adding a coffee taste.
Q: Can I use a different frosting?
Absolutely, a cream cheese frosting or chocolate buttercream would work well instead of ganache.
Q: How do I know the cake is done?
Insert a toothpick into the center; it should come out with a few moist crumbs, and the cake should spring back when lightly pressed.
Q: Can I use frozen strawberries?
Yes, thaw and drain them well before using to avoid excess moisture in the filling.
Q: How should I store leftovers?
Keep the cake in the refrigerator, covered, for up to 4 days. Let it come to room temperature before serving for best flavor.
If you loved this Dark Chocolate Strawberry Cake, give it a 5-star rating and share your baking success in the comments below!
Dark Chocolate Strawberry Cake
A moist dark chocolate cake layered with fresh strawberries and silky ganache – the ultimate romantic dessert.
🧂 Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee
- 1 1/2 cups (360g) fresh strawberries, hulled and sliced
- 1/2 cup (120g) strawberry jam
- 1 1/2 cups (270g) dark chocolate chips or chopped dark chocolate
- 1 cup (240ml) heavy cream
📋 Instructions
- 1Preheat and Prep Pans — Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- 2Mix Dry Ingredients — In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- 3Add Wet Ingredients — Add eggs, buttermilk, oil, and vanilla. Mix on medium speed for 2 minutes, then reduce speed and carefully pour in hot coffee. Batter will be thin – that's okay.
- 4Bake the Layers — Divide batter evenly between pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The cake should spring back when lightly pressed.
- 5Cool the Cakes — Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely (about 1 hour).
- 6Make the Ganache — Place chopped chocolate in a bowl. Heat cream in a saucepan until simmering (about 180°F/82°C), then pour over chocolate. Let sit 2 minutes, then stir until smooth. Let cool to room temperature until thickened but pourable.
- 7Assemble the Cake — Place one cake layer on a serving plate. Spread with strawberry jam, then top with sliced strawberries. Place second layer on top.
- 8Frost and Decorate — Pour ganache over the top, letting it drip down the sides. Use an offset spatula to smooth. Garnish with fresh strawberries and chocolate shavings.