Chocolate Strawberry Cake
This chocolate strawberry cake features strawberry buttercream between two rich chocolate cakes with a generous outside frosting layer of chocolate strawberry buttercream.
Servings: 8
Calories: 1459kcal
Equipment
Ingredients
Chocolate Cake
- 2 cups gluten free 1:1 flour
- 1 cup 22/24 Dutched cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ¾ teaspoon baking powder
- ⅓ cup avocado oil
- ¼ cup brown sugar
- 1 ½ cups sugar
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon Singing Dog vanilla extract
- ½ teaspoon Singing Dog vanilla extract
- 3 eggs large, room temperature
- ¾ cup boiling water
Strawberry Buttercream
- 1 cup butter
- ¼ cup freeze-dried strawberry powder
- 3 ½ cups powdered sugar
- 2 teaspoon Singing Dog vanilla extract
- 1 pinch salt
- ¼ cup Heavy cream
- 3 tablespoon heavy cream as needed
Chocolate Strawberry Buttercream
- 1 cup butter
- 3 ½ cups powdered sugar
- ½ cup 22/24 Dutched cocoa powder
- 1 tablespoon dark cocoa powder
- 1 teaspoon strawberry emulsion
- 2 teaspoon Singing Dog vanilla extract
- ⅛ teaspoon salt
- 5 tbsp heavy cream
Chocolate-Covered Strawberries
- 1 cup Nestle's allergen-friendly, dairy-free chocolate chips
- ½ tablespoon coconut oil
- 1 pint fresh strawberries
Instructions
Chocolate Cake
- Preheat the oven to 350 degrees and lightly grease the bottoms of two 8-inch round cake pans. Then, line them with parchment paper round.
- Combine the almond milk and vinegar and set aside.
- Whisk the dry ingredients in a large mixin bowl.
- In a stand mixer, mix the eggs, vanilla, milk mixture, and avocado oil on medium speed until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing on medium until combined.
- Add teh boiling water to the batter and mix until combined. The batter will be slightly runny.
- Divide the batter evenly between the prepared cake pans and bake for 27 to 30 minutes until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and cool them on a wire rack.
Strawberry Buttercream
- Beat the butter in a stand mixer on high for 2 minutes until creamy.
- Add the strawberry powder, vanilla, salt, half the powdered sugar, and half the heavy cream, and mix for a minute until fully combined.
- Add the remaining powdered sugar and heavy cream and mix on high for 1 to 3 minutes until the frosting reaches your desired consistency.
Chocolate Strawberry Buttercream
- In a stand mixer with the paddle attachment, beat the butter on high for 90 seconds until creamy.
- Add the vanilla extract and salt and mix on low speed until just combined.
- Gradually add the powdered sugar, mixing on low until combined.
- Add 2 tablespoons of heavy cream and mix until combined.
- Add both cocoa powders and the strawberry emulsion and mix on low. Then, increase the speed to medium and continue mixing until combined.
- Add 2 more tablespoons of heavy cream and mix for 2 minutes or until our desired frosting consistency is achieved.
- Adjust the frosting with more cream to thin it out, if necessary.
Chocolate-Covered Strawberries
- See the recipe card on my chocolate strawberry cupcakes for instructions.
Construct the Cake
- Place one of the cooled cakes on a cake stand or plate and frost the top with either strawberry buttercream or chocolate strawberry buttercream.
- Place the second cake on top of the first. Then, frost the outside of the cake with the chocolate strawberry buttercream.
- Decorate the cake with chocolate-covered strawberries.
Video
Notes
Storage
- Store your cake at room temperature for up to 4 days in a covered container in a cool area.
- While you can refrigerate the cake for up to a week, avoid it if possible. Refrigerating cake dries it out.
- Wrap a whole cake in a double layer of plastic wrap and a layer of foil and freeze for up to 2 months.
- Alternatively, wrap cake slices in plastic wrap and freeze in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost the cake overnight in the refrigerator rather than bringing it to room temperature on the counter.
- To avoid a tough, dense cake, mix your batter until the ingredients are just combined and no further.
- A cake stand is highly recommended for frosting the cake. It makes it so much easier.
- If your cakes rise too much in the center to be stable, just shave a little off.
Nutrition
Calories: 1459kcal | Carbohydrates: 201g | Protein: 10g | Fat: 76g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 860mg | Potassium: 485mg | Fiber: 11g | Sugar: 165g | Vitamin A: 1844IU | Vitamin C: 35mg | Calcium: 201mg | Iron: 4mg
