Chocolate Churro Strawberry Drip Cake
A decadent cake that combines chocolate cake, mocha buttercream, and churros, topped with chocolate ganache and fresh strawberries.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs Use room temperature
- 1 cup buttermilk Use room temperature
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
For the mocha buttercream
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar
- 2 tbsp cocoa powder
- 1 tbsp instant espresso powder
- 1/3 cup heavy cream
- 2 tsp vanilla extract
For the ganache and decoration
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
- 8 mini churros or churro sticks
- Powdered sugar for dusting
- Fresh strawberries
- Chocolate curls or chocolate wafers
- Extra ganache drizzle
Instructions
Preparation
- Preheat the oven to 350°F and grease and line two 8-inch cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until combined.
- Gradually stir in the hot coffee until smooth.
- Divide the batter between the prepared pans and bake for 30-35 minutes.
- Allow the cakes to cool completely.
Mocha Buttercream
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, cocoa powder, and espresso powder.
- Mix in the heavy cream and vanilla until smooth.
- Frost between the cake layers and smooth the outer coat.
- Chill the cake for 20 minutes to set.
Ganache & Decoration
- For the ganache, heat the heavy cream and pour it over the chocolate chips.
- Let it sit for a moment, then stir until glossy.
- Spoon the ganache around the top edge of the cake and spread it on top.
- Pipe mocha buttercream swirls around the edge.
- Place the churros in the center, dust with powdered sugar, and decorate with strawberries and chocolate curls.
- Refrigerate briefly before slicing.
Notes
Serve chilled or at room temperature. Pairs well with coffee or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.