Strawberry Chocolate Cake

Quick Info

• Pan: 2 x 6-inch / 15cm round pans (you will torte each into 2, for 4 layers total) or 2 x 8-inch for a wider cake
• Yield: 1 tall cake, 10-12 slices
• Time: 1 hr prep + 30 min bake + 1 hr chill

Ingredients

1. Strawberry Compote Filling

• 450g fresh strawberries, diced small
• 60g granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp cold water
• 100g fresh strawberries, diced extra for assembly

2. Moist Chocolate Cake

• 240g all-purpose flour (2 cups)
• 75g Dutch-process cocoa powder (3/4 cup)
• 400g granulated sugar (2 cups)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs, room temp
• 240ml buttermilk, room temp (1 cup)
• 120ml vegetable oil (1/2 cup)
• 2 tsp vanilla extract
• 240ml hot coffee or hot water (1 cup)

3. Strawberry Buttercream

• 340g unsalted butter, soft and room temp (1.5 cups)
• 600g powdered sugar, sifted (5 cups)
• 80g strawberry compote, cooled completely (from above, blended smooth) OR 20g freeze-dried strawberry powder
• 2-3 tbsp heavy cream
• 1 tsp vanilla, pinch of salt

To Decorate: 12-15 whole fresh strawberries with tops

Instructions

Step 1: Make the strawberry compote

1. Add diced 450g strawberries, sugar, and lemon juice to a saucepan. Cook over medium heat 6-8 minutes, stirring with a pink spatula until bubbling and jammy.
2. Stir in cornstarch slurry, cook 1 more minute until thickened. Remove, transfer to a bowl, cool completely. It will thicken more as it cools.

Step 2: Make the chocolate cake

1. Preheat to 175°C / 350°F. Grease and line two 6-inch pans.
2. In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, salt.
3. In another bowl, whisk eggs, buttermilk, oil, vanilla. Pour wet into dry and whisk until combined.
4. Add hot coffee / water last, whisk until smooth. Batter will be thin, that’s correct.
5. Weigh batter evenly into pans – about 400-420g each as in the video. Bake 28-32 minutes until a toothpick comes out with moist crumbs.
6. Cool 10 minutes, then turn onto a wire rack. Cool completely. Peel parchment.

Step 3: Make the strawberry buttercream

1. Beat butter 2 minutes until creamy.
2. Add powdered sugar in 2 batches, beat on low then medium.
3. Add 80g cooled strawberry compote (or powder), vanilla, salt, and 2 tbsp cream. Beat 2-3 minutes until light, fluffy, and pale pink. Add more cream if needed. If too thin from compote, add more powdered sugar.

Step 4: Torte and Assemble – Exactly like the video

1. Using a long serrated knife, slice each cake horizontally in half so you have 4 even layers.
2. Place first layer on your serving plate on a turntable. Pipe a thick ring of pink buttercream around the edge to create a dam.
3. Spoon 2-3 tbsp strawberry compote inside the dam, spread with small offset spatula. Sprinkle some fresh diced strawberries over it.
4. Repeat with layer 2 and 3. Place the 4th layer on top, bottom-side up for a flat top.
5. Apply a thin crumb coat of frosting all over, chill 15 minutes.
6. Apply final thick coat of frosting, keep it textured and swoopy with your spatula like in the video, rotating the turntable.
7. Press whole strawberries around the sides and pile 5-6 on top.

Step 5: Serve
Chill 30 minutes for clean slices. Slice with a hot knife. The interior should show dark chocolate, pink cream, and red jammy pockets like your video.

Storage: Fridge 3-4 days in airtight container. Bring to room temp 30 minutes before eating. Freezes well (without fresh berries) for 2 months.