Description
A decadent and moist chocolate cake layered with fresh strawberry compote and rich chocolate frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar (for compote)
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- 1/2 cup cocoa powder (for frosting)
- 3–4 tablespoons heavy cream (for frosting)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water until batter is smooth (it will be thin).
- Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- While cakes cool, make the compote: In a small saucepan, combine diced strawberries and 1/4 cup sugar. Cook over medium heat for 10-15 minutes, stirring occasionally, until strawberries break down and sauce thickens. Let cool.
- For the frosting, beat softened butter until smooth. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until desired consistency is reached.
- To assemble, place one cake layer on a plate. Spread a layer of strawberry compote, then a layer of chocolate frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining chocolate frosting.
Notes
You can customize the seasonings to taste.