Ingredients
- ½ cup unsweetened cocoa powder (40g)
- 1 cup boiling water (240ml)
- 3 cups all-purpose flour (360g)
- 2 ½ cups granulated sugar (500g)
- 2 ½ teaspoons baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil (240ml)
- 1 cup whole buttermilk room temperature (240ml)
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
For the Strawberry Buttercream:
- 1 ½ cups unsalted butter room temperature (340g)
- Salt
- 6 to 8 cups confectioners’ sugar (720g – 960g)
- ½ cup chopped fresh strawberries about 6 berries
For the Ganache:
- 3½ ounces semi-sweet chocolate chopped (198g)
- ½ cup heavy whipping cream (120ml)
For the Garnish:
- fresh strawberries
Instructions
1. Preheat oven to 350°F and prepare three 9-inch cake pans with parchment and grease.
2. Mix cocoa powder with hot water in a bowl; let cool for 10 minutes.
3. In another bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
4. Add buttermilk, eggs, oil, vanilla, and cooled cocoa mixture; mix until combined.
5. Divide batter into pans and bake for 30 minutes. Let cakes cool completely.
6. For the frosting: Beat softened butter until fluffy. Gradually add powdered sugar, alternating with strawberry purée. Whip until light and smooth.
7. Layer and frost cake using ¾ cup frosting per layer, then coat entire cake. Chill for 1 hour.
8. Heat cream and pour over chopped chocolate; stir to create ganache.
9. Pour ganache over cake and let it drip down sides. Decorate with fresh strawberries.
Notes
-
Store the cake in the fridge up to 5 days, covered.
-
Freeze slices in an airtight container for up to 2 months.
-
Let sit 20 minutes at room temp before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 1001
- Sugar: 106g
- Sodium: 572mg
- Fat: 51g
- Saturated Fat: 23g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 135g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 121mg