There's something magical about the pairing of dark chocolate and strawberries. The deep, bittersweet notes of the chocolate perfectly complement the bright, juicy sweetness of the berries. This cake has become my go-to for birthdays and dinner parties, and I'm so excited to share it with you.
Advertisements1
I remember the first time I made this cake – I was nervous about the strawberry puree making the batter too wet. But after a few experiments (and a few sunken cakes!), I found the perfect balance. The result is a moist, tender crumb with pockets of fresh strawberries in every slice.
This recipe uses a simple method that doesn't require any fancy equipment. Just a bowl, a whisk, and a springform pan. The dark chocolate ganache on top is the crowning glory – silky, glossy, and utterly irresistible.
Why You'll Love This Recipe
About the Ingredients
1 3/4 cups (220g) all-purpose flour
Regular all-purpose flour works best. For a gluten-free version, use a 1:1 gluten-free baking blend.
3/4 cup (65g) unsweetened cocoa powder
Use high-quality Dutch-processed cocoa for a smoother, less acidic flavor. You can substitute regular cocoa powder.
1 1/2 teaspoons baking powder
Make sure it's fresh for the best rise. You can check by adding a bit to hot water – it should bubble.
1 1/2 teaspoons baking soda
Neutralizes the acidity in buttermilk and cocoa, helping the cake rise.
1/2 teaspoon salt
Enhances the chocolate flavor. Use fine sea salt or table salt.
2 large eggs, room temperature
Room-temperature eggs incorporate more air, making the cake lighter. If in a hurry, place them in warm water for 5 minutes.
1 cup (200g) granulated sugar
You can reduce to 3/4 cup if you prefer a less sweet cake, but the texture may slightly change.
1/2 cup (120ml) vegetable oil
Use a neutral oil like canola or sunflower. Melted coconut oil also works.
1 cup (240ml) buttermilk, room temperature
If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. You can use vanilla bean paste if you have it.
1 1/2 cups (250g) fresh strawberries, hulled and chopped
Toss them in a little flour to prevent sinking. Frozen berries can be used but thaw and drain them first.
1/2 cup (120ml) heavy cream
For the ganache. Use full-fat for a rich, shiny finish.
4 oz (115g) dark chocolate, chopped
Use a good quality bar (60-70% cacao). Chocolate chips also work but may not melt as smoothly.
Tips & Tricks
Room temperature ingredients
Make sure eggs, buttermilk, and strawberries are at room temperature to ensure a smooth batter and even baking.
Don't overmix
Mix just until the flour disappears. Overmixing develops gluten, resulting in a tough cake.
Flour the strawberries
Toss chopped strawberries in a tablespoon of flour before folding into the batter to keep them from sinking to the bottom.
Check for doneness
Insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. Mix dry ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Whisk wet ingredients
In a large bowl, whisk eggs and sugar until light and fluffy, about 2 minutes. Add oil, buttermilk, and vanilla; whisk to combine.
4. Combine wet and dry
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
5. Fold in strawberries
Gently fold in the chopped strawberries with a spatula, being careful not to crush them too much.
6. Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges will pull away from the pan and the top will spring back when lightly pressed.
7. Cool completely
Let the cake cool in the pan for 15 minutes, then remove the springform ring and transfer to a wire rack to cool completely.
8. Make ganache
Heat heavy cream in a small saucepan until just simmering (around 180°F/82°C). Pour over chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
9. Glaze and serve
Pour the ganache over the cooled cake, letting it drip down the sides. Let set for 10 minutes before slicing. Garnish with fresh strawberries if desired.
Delicious Variations
Add a layer
Slice the cake horizontally and fill with whipped cream and sliced strawberries for a layered version.
Make it boozy
Add 2 tablespoons of Grand Marnier or orange liqueur to the ganache for a citrus twist.
Go white chocolate
Swap dark chocolate for white chocolate in the ganache for a sweeter, creamier finish.
How to Store Dark Chocolate Strawberry Cake
Refrigerator
Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
Freezer
Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before glazing.
Reheating
The cake is best at room temperature. If you prefer it warm, microwave individual slices for 10-15 seconds.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but thaw them completely and drain off excess liquid before chopping and folding into the batter to avoid a soggy cake.
Q: How do I prevent the strawberries from sinking to the bottom of the cake?
Toss the chopped strawberries in a tablespoon of flour before adding them to the batter. This helps them stay suspended in the cake.
Q: Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly different but still delicious.
Q: How long will this cake stay fresh?
This cake stays fresh for up to 4 days when stored in an airtight container in the refrigerator. Let it come to room temperature before serving for the best flavor.
Q: Can I use milk chocolate instead of dark?
Yes, you can use milk chocolate for a sweeter, milder flavor. Keep in mind that the cake will be less intensely chocolatey.
Whether you're baking for a special occasion or just because, this dark chocolate strawberry cake is sure to impress. Try it this weekend and let me know how it turns out in the comments below!
Dark Chocolate Strawberry Cake
Indulge in this decadent dark chocolate strawberry cake – moist, rich, and bursting with fresh berries. Perfect for any celebration!
🧂 Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (250g) fresh strawberries, hulled and chopped
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) dark chocolate, chopped
📋 Instructions
- 1Preheat and prep — Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
- 2Mix dry ingredients — In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3Whisk wet ingredients — In a large bowl, whisk eggs and sugar until light and fluffy, about 2 minutes. Add oil, buttermilk, and vanilla; whisk to combine.
- 4Combine wet and dry — Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
- 5Fold in strawberries — Gently fold in the chopped strawberries with a spatula, being careful not to crush them too much.
- 6Bake the cake — Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges will pull away from the pan and the top will spring back when lightly pressed.
- 7Cool completely — Let the cake cool in the pan for 15 minutes, then remove the springform ring and transfer to a wire rack to cool completely.
- 8Make ganache — Heat heavy cream in a small saucepan until just simmering (around 180°F/82°C). Pour over chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- 9Glaze and serve — Pour the ganache over the cooled cake, letting it drip down the sides. Let set for 10 minutes before slicing. Garnish with fresh strawberries if desired.
