Chocolate Strawberry Drip Cake
A moist chocolate layer cake with fresh strawberry filling and a glossy chocolate ganache drip, perfect for celebrations or a sweet weekend treat.
Ingredients
Cake Ingredients
- 200 g all-purpose flour
- 75 g unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 0.5 tsp salt
- 250 g granulated sugar
- 2 large eggs room temperature
- 240 ml buttermilk (or milk + 1 tbsp vinegar)
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 240 ml hot coffee or hot water to be added last
Strawberry Filling
- 300 g fresh strawberries, chopped
- 3 tbsp sugar for strawberry filling
- 1 tbsp lemon juice
- 1 tbsp cornstarch plus 1 tbsp water for thickening
Buttercream Frosting
- 250 g unsalted butter, room temp
- 400 g powdered sugar
- 3 tbsp strawberry puree fresh or thawed frozen strawberries, blended and strained
- 2-3 tbsp heavy cream or milk to adjust consistency
Ganache
- 150 g dark chocolate, chopped
- 150 ml heavy cream to heat before mixing
Decoration
- Fresh strawberries (optional, for decoration)
- Chocolate curls or shavings (optional)
Instructions
Preparation
- Preheat oven to 175°C (350°F). Grease and line three 8-inch round cake pans.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk sugar, eggs, buttermilk, oil, and vanilla. Gradually add dry ingredients to wet ingredients, mixing gently.
- Add hot coffee last, mixing until smooth.
Baking
- Divide batter evenly between pans.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool completely.
Strawberry Filling
- In a saucepan, combine chopped strawberries, 3 tbsp sugar, and lemon juice.
- Cook over medium heat until berries soften and release juice.
- Mix cornstarch with water to make a slurry. Stir into the strawberry mixture and cook until thickened (1–2 minutes).
- Cool completely.
Buttercream Frosting
- Beat 250g butter until creamy.
- Gradually add powdered sugar, then 3 tbsp strawberry puree and vanilla.
- Add 2–3 tbsp cream or milk as needed to reach spreadable consistency. Beat until light and fluffy.
Assembly
- Place one cake layer on a serving plate. Spread a layer of strawberry filling, then a layer of strawberry buttercream.
- Repeat with the second layer.
- Top with the third cake layer and frost entire cake with remaining buttercream. Smooth the sides and top.
Ganache Drip
- Heat 150ml heavy cream until just simmering.
- Pour over 150g chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Let cool slightly until thick but still pourable.
- Using a spoon or squeeze bottle, carefully drip ganache around the edges of the chilled cake.
- Pour remaining ganache on top and spread gently.
Decoration
- Top with fresh strawberries and chocolate curls.
- Chill cake to set ganache before serving.
Notes
Let the cake sit at room temperature 15–20 minutes before serving to soften the buttercream and improve flavor. Use room-temperature eggs and butter for a smooth batter and frosting. Make the strawberry filling ahead and chill.