Chocolate Cake with Strawberry Buttercream (Print Version)

Three-layer chocolate cake with bloomed cocoa powder, frosted with strawberry buttercream made from freeze-dried strawberries.

# Ingredients:

→ For the Chocolate Cake

01 - 2 cups all-purpose flour (240g)
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon kosher salt
05 - 1 1/2 cups white granulated sugar (300g)
06 - 1/4 cup unsalted butter, softened (57g)
07 - 1/4 cup neutral oil like vegetable or canola (57g)
08 - 1/2 cup buttermilk (113g/ml)
09 - 2 large eggs
10 - 2 teaspoons vanilla extract
11 - 3/4 cup plus 1 tablespoon cocoa powder (90g)
12 - 1 cup hot water (236g/8 oz)

→ For the Strawberry Buttercream

13 - 2 cups powdered sugar (200g)
14 - 1/2 cup freeze-dried strawberries, blended into powder (60g)
15 - 1 1/2 cups unsalted butter, softened (285g)
16 - 4 tablespoons whole milk or heavy cream
17 - 2 teaspoons vanilla extract
18 - Pinch of kosher salt

→ For Garnish

19 - Fresh strawberries or freeze-dried strawberries for decoration

# Instructions:

01 - Place the oven rack in the middle of the oven and preheat to 350 degrees. Prepare three 6-inch cake pans by greasing them with cooking spray and lightly dusting with all-purpose flour or cocoa powder. Set aside.
02 - Boil 1 cup of water and pour it into a heat-safe bowl. Add the cocoa powder and whisk until completely dissolved and lump-free. The mixture should be smooth and slightly thick, similar to melted chocolate. Set aside to cool slightly.
03 - In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
04 - In a large mixing bowl, cream together the softened butter, sugar, and neutral oil until fluffy and fully incorporated.
05 - Add the eggs and vanilla extract to the butter mixture and mix until well combined.
06 - Mix in the cooled cocoa powder mixture until fully incorporated.
07 - Add the dry ingredient mixture and mix until fully combined with no flour bits remaining.
08 - Divide the batter equally between the three prepared cake pans.
09 - Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
10 - Let the cakes cool in the pans for 20 minutes, then carefully transfer them to wire cooling racks to cool completely.
11 - Using an electric mixer, beat the softened butter on medium-high speed for 5 to 6 minutes until smooth and creamy.
12 - On low speed, add the powdered sugar, powdered freeze-dried strawberries, and a pinch of salt. Mix until fully incorporated.
13 - Add the vanilla extract and milk or heavy cream. Beat on medium-high speed for 3 to 4 minutes until creamy and fluffy. Add more milk or cream 1 teaspoon at a time until you reach your desired consistency.
14 - Carefully and evenly level each cooled cake layer using a serrated knife or cake leveler to ensure they stack evenly.
15 - Place the first cake layer on a cake turntable or cake stand. Spread an even layer of strawberry buttercream on top. Place the second cake layer on top and repeat. Place the final cake layer on top.
16 - Using a rubber or offset spatula, carefully frost the entire cake with a thin layer of buttercream frosting. This is called a crumb coat. Refrigerate for at least 30 minutes or until the buttercream has hardened.
17 - Once the crumb coat has set, apply the final, thicker top coat of strawberry buttercream frosting, creating a smooth or textured finish as desired.
18 - Garnish the cake with fresh strawberries or freeze-dried strawberries. Cut into desired pieces and serve. This romantic chocolate and strawberry cake is perfect for any special occasion!

# Notes:

01 - Blooming the cocoa powder in hot water enhances the chocolate flavor and creates a smoother batter.
02 - Using freeze-dried strawberries in the buttercream gives a more intense strawberry flavor than fresh strawberries would.
03 - The combination of butter and oil in the cake creates a moist, tender crumb.
04 - Leveling the cake layers ensures even stacking and a professional-looking final product.
05 - The crumb coat seals in loose crumbs, making the final frosting coat look smooth and professional.
06 - Store the finished cake in the refrigerator, covered, for up to 3 days. Bring to room temperature before serving for best flavor.

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