It is no secret that the perfect strawberry frosting pairs unbelievably well with rich chocolate layers. And this Chocolate Cake with Strawberry Frosting is made to impress!
The moist layers are complemented by the creamy and fruity freshness of the homemade icing. The pretty chocolate drip decoration is the final amazing touch.
If you love berries with chocolate, you may also like the Chocolate Raspberry Cake and the Vanilla Cake with Chocolate Frosting and Berries.
About the recipe
I've made a lot of Chocolate Cakes but this one is something special. It is not exactly a Strawberry Cake but it has the most amazing icing!
This cake has the creamiest and fluffiest strawberry frosting ever, made with butter and mascarpone. And it goes well on other types of desserts such as vanilla cupcakes or even on a Spinach Cake.
Recipe ingredients
For the layers you need:
- all purpose flour
- granulated white or brown sugar
- milk + some vinegar - to make the layers moist and fluffy
- cocoa powder - for perfect chocolate taste
- hot water - helps dissolve the cocoa powder
- baking powder + baking soda + salt
- vanilla extract
Ingredients for the frosting:
- fresh strawberries
- granulated sugar
- butter
- mascarpone - the combination of butter and mascarpone creates literally the best strawberry frosting
- powdered sugar
- vanilla extract
In addition for the chocolate drip recipe you would need dark chocolate, milk and butter. This is the easiest way to make those delicious drips around the cake that are the perfect taste and visual addition to the pink strawberry icing.
👉The complete ingredient list with the detailed preparation steps is below the post, in the recipe card
How to make the layers
- You don't even need a mixer to prepare the layers!
- First dissolve the cocoa powder into the hot water. Add the rest of the wet ingredients to the cocoa mixture and whisk until smooth.
- Separately combine the dry ingredients. Slowly add the wet ingredients to the dry ones and whisk until smooth.
- Pour the batter in two 7 inch/ 18 cm pans. Bake them for about 40 minutes at 350° F/ 180° C.
- Let them cool before assembling the cake.
How to make strawberry frosting
- First you need to make a quick strawberry jam or strawberry puree by cooking the fresh fruits with sugar on the stove for 10-15 minutes.
- When the mixture thickens, let it cool and then puree it in a blender.
- Beat the soft butter with the icing sugar with a mixer. Gradually add the strawberry puree and keep beating. Then add the mascarpone and whip for another minute.
- That's it: a fluffy, creamy and delicious frosting with irresistible strawberry flavor!
How to assemble
- Cut each cake base into two layers. It is ok to skip this step if you don't like slicing layers.
- Assemble the cake by stacking the layers and spreading frosting on top of each layer.
- Spread the remaining frosting around the cake.
How to make the chocolate drip
This is an optional decoration but it looks really well on this cake.
Melt the ingredients for the chocolate drip together. Let the mixture cool down. I like to use a piping bag to make the drips around the cake: simply fill it and cut the bottom before using it for decoration.
Important tips
- The strawberry jam should be at room temperature when preparing the frosting!
- To ensure even layers, use a large serrated knife to trim any uneven parts of the cakes before slicing them horizontally into two layers each.
- When frosting the cake, reserve approximately one-third of the frosting for the top and sides, ensuring an even distribution.
- For a professional touch, place the frosted cake in the refrigerator for 30-60 minutes to allow the frosting to firm up before decorating.
Storing
This Strawberry Chocolate Cake can be stored in the refrigerator, covered, for 2-3 days. Alternatively, you can freeze it in individual portions for up to 2 months, ensuring you always have a delectable treat on hand.
Whether you're celebrating a special occasion or simply craving something sweet, this recipe is a must-try. Get ready to delight your taste buds and wow your guests with this irresistible dessert. Enjoy!
More desserts with strawberries
📝 Recipe
Chocolate Cake with Strawberry Frosting
Equipment
- 1 Electric mixer
- 1 Food Processor
- 2 x 7 inch/ 18 cm cake pans see notes
Ingredients
For the cake:
- 2 ¼ cups/ 270 g all purpose flour
- 1 ¼ cups/ 250 g granulated sugar or brown sugar
- 2 large eggs
- ⅓ cup/ 80 ml olive oil
- ½ cup/ 120 ml milk
- 1 tablespoon vinegar
- ½ cup/ 120 ml hot water
- ¼ cup/ 25 g cocoa powder
- 1 teaspoon baking powder
- ⅔ teaspoon tsp baking soda
- ½ teaspoon salt
- 2 teaspoon vanilla extract
For the frosting:
- 8,8 oz/ 250 g fresh strawberries, finely chopped
- 2 tablespoon granulated sugar
- 1 cup/ 250 g mascarpone
- ½ cup/ 125 g butter, soft
- 1 cup/ 120 g powdered sugar
- 2 teaspoon vanilla extract
For decoration:
- 2,8 oz/ 80 g dark chocolate
- 1,5 tbsp/ 25 g butter
- 2 tablespoon milk
Instructions
Cake:
- Line two 7 inch/ 18 cm baking pans with circles of parchment paper. Grease the pans very well inside.
- Preheat the oven to 350° F/ 180° C.
- Combine the milk with the vinegar and stir.
- Place the cocoa powder in a mixing bowl. Gradually add the hot water, whisking until no lumps remain. Let cool for a few minutes, until room temperature.
- One by one add the rest of the wet ingredients to the cocoa mixture: the eggs, the oil, the vanilla and the milk with the vinegar. Whisk gently after each addition.
- In a separate bowl whisk together the flour, the sugar, baking powder, baking soda and salt.
- Gradually add the wet ingredients. Whisk gently, until fully incorporated. Make sure you are adding little portions of the wet mixture to avoid lumps.
- Pour the batter into the prepared pans.
- Bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.
- Let the bases cool until room temperature before assembling the cake.
Frosting:
- Combine the strawberries with the sugar in a small saucepan. Place the pan on the stove over high heat. Stir occasionally until the mixture starts bubbling. Lower the heat and let cook for 10-15 minutes, stirring from time to time. The mixture should thicken almost like a jam.
- Remove the mixture from the stove and let cool. Transfer it to a blender and puree until smooth. Let it cool completely before preparing the frosting.
- In a large mixing bowl beat the butter, vanilla and the powdered sugar with an electric mixer until fluffy.
- Gradually add from the strawberry puree, beating well after each addition until smooth.
- Add the mascarpone and beat for another 30 seconds or so, until the frosting becomes fluffy.
To assemble:
- Using a large serrated knife trim the uneven parts of the cakes. Slice horizontally the two cake bases into 2 layers each.
- Place one layer on a serving plate and spread some icing on top.
- Continue the process with the rest of the layers. Make sure you have about ⅓ of the frosting remaining for the top and the sides of the cake.
- Frost the cake all around with an offset spatula and place it in the fridge for 30-60 minutes. The frosting needs to stiffen before decorating it.
Decoration:
- Melt the chocolate on a double boiler together with the butter and the milk. The consistency should be liquid but not too runny. If it is too thick, add 1-2 more tablespoon milk.
- Place the chocolate mixture in a piping bag. Make sure it is not too hot because it will melt the frosting.
- Cut the bottom of the bak and make drips on the sides of the cake.
- Decorate the top with sliced strawberries.
Notes
- You can make a two layer cake if you prefer not to slice the two bases.
- Alternatively you can also bake the whole batter in one pan and slice the cake into 2 or 3 layers.
- Use the calculator below the notes to calculate the ingredients for a larger cake pan.
- Store the cake for 2-3 days in the fridge, covered. You can also freeze it portioned for up to 2 months.
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