With Valentine’s Day right around the corner, the most requested cake is always this one! It’s THE best chocolate strawberry cake, and I know you’re just going to LOVE it!

Looks familiar?

Yes, it’s already on my website as a 3 layer 6″ cake AND is in one of my cookbooks. However, I’ve tried to make sure to share different versions of my cakes so that they can be approachable for everyone (bundt cakes, sheet cakes, cupcakes, etc). Why again? Well, this version is easier!

Stacking a 2-layer 8″ cake like this one is much more approachable, and goes really well with my essential cakes theme I have going for you lately. I also simplified some of the cake element from my last post – getting rid of the filling, and also removing the mini chocolate chips. It’s still just as delicious, and will be easier to make for Valentine’s Day! (or any day 🙂

How to make the best doctored cake mix chocolate cake

Yes, that’s right! We LOVE using doctored cake mix recipes around here. The pre-measured dry ingredients are heaven-sent when it comes to taking the guess work and measuring out of our cakes. Add in some non-traditional cake mix additions (like sour cream, buttermilk, etc), and you have yourself a lovely chocolate cake base for any cake you’d like to make. This time we’re pairing it with strawberry, but let’s dive into the cake layers first.

Ingredients for a chocolate strawberry cake

For the chocolate cake base, here’s what you’ll need:

  • Sour Cream, room temperature
  • Buttermilk, room temperature
  • Eggs, whole, room temperature
  • Vanilla
  • Vegetable Oil
  • Cocoa Powder
  • Mini Chocolate Chips
  • Chocolate Cake Mix (I used 15.25oz Dark Chocolate Fudge Duncan Hines)

Follow the directions below for the quantities and method.

How to make the best strawberry buttercream

I love that there’s so many methods on how to make delicious strawberry buttercream using fresh berries, frozen berries, freeze dried berries, extracts, emulsions, powders, etc. For my method this time, I chose to use freeze-dried strawberries and strawberry emulsion. The combination is tremendous! You get the fresh berry taste from the powder and then the candy-like hint from the emulsion. Here’s what you’ll need:

  • Unsalted butter, left out at room temperature for 10 minutes
  • Salt
  • Vanilla
  • Strawberry Emulsion or Extract
  • Freeze-dried Strawberries
  • Heavy Cream
  • Powdered Sugar

See the recipe below for the ingredient amounts and method.

How to make easy chocolate-dipped strawberries

These aren’t tempered-chocolate, just a heads up! But I love how easy that makes the process for first-time bakers or bakers that don’t have time to sit and temper chocolate, haha.

I use fresh strawberries and Ghirardelli milk-chocolate melts.

  1. Choose quality berries that are fresh and aren’t on their last leg.
  2. Wash and dry the berries, and make sure all the moisture is off of them. Set aside.
  3. Lay out a small sheet of parchment paper on the counter.
  4. In a medium glass bowl, microwave the chocolate melts for 30 seconds, then stir. 30 seconds again, then stir. Repeat until the chocolate has been completely melted and smooth.
  5. Pull the leaves back and dunk the berries perpendicularly into the chocolate. Let the chocolate drip off slightly, then place onto the parchment paper to “dry.”
  6. Place on top of your cake after decorating it.

How to make an chocolate ganache drip

Ganache is super easy to make! It takes two ingredients: chocolate melts and heavy cream. Here’s how I make mine:

  1. Place the melts (quantities with the recipes below) an heavy cream in a microwave-safe bowl. Heat for 30 seconds and stir. Repeat, stir until smooth.
  2. Pour into a drip bottle (I love this one) and let pour over the side of your chilled cake. Freeze to set the ganache, then add on the rest of the decorations/designs.

TIPS: If it’s too thin, add in a a little more chocolate melts. If it’s too thick, add in a touch more of heavy cream and stir. Let cool slightly before adding to your cake so it doesn’t melt the buttercream.

Here’s a video of the process:

I hope you enjoy my chocolate strawberry cake! If you do, I’d love to see it! Make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun. 🙂

As always, happy baking!

xo, Mandy

Get the Recipe: The Best Chocolate Strawberry Cake

Rich Chocolate Cake Layers with the Most Delicious Strawberry Buttercream, Chocolate Ganache, and Chocolate Dipped Strawberries.
Servings: 12 slices
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Ingredients
 

Chocolate Cake Layers

  • 3/4 cup buttermilk, room temperature
  • 2/3 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon Vanilla
  • 1/4 cup cocoa powder
  • 1/2 cup mini chocolate chips
  • 15.25oz Box Dark Chocolate Cake Mix, I used Dark Chocolate Cake Mix from Duncan Hines for the best taste and texture

Strawberry Buttercream

  • 1 1/2 cup unsalted butter, left out at room temperature for 10 minutes
  • 1 pinch salt
  • 1 Tablespoon vanilla
  • 1-2 teaspoons strawberry emulsion
  • 1oz bag Freeze Dried Strawberries , *pulsed to a fine powder
  • 1/2 cup heavy cream
  • 7-8 cups powdered sugar

Chocolate Ganache Drips

  • 2 cups chocolate melts
  • 1 cup heavy cream

Extras

  • 6-12 whole chocolate dipped strawberries

Instructions
 

For the Chocolate Cake

  • Preheat the oven to 325 degrees convection bake and then prep two 8" cake pans with shortening + flour, cake/baking spray, or cake goop and set aside.
  • In a large bowl, hand-whisk together all the cake ingredients except for the cake mix. Sift in the cake mix, then gently stir to combine. Split the batter evenly between the two prepared cake pans. Bake for 20-24 minutes, then let cool completely. Wrap in plastic wrap and freeze for easier stacking.

For the Strawberry Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy, then scrape down the sides of the bowl. Add in the salt, vanilla, strawberry emulsion, strawberry powder, and heavy cream. Whip up to combine.
  • With the mixer speed on low, slowly add in the powdered sugar about 1/2 cup at a time. The buttercream will be thick. Add in a couple more tablespoons of heavy cream if needed. Turn the mixer to the highest speed and whip up in incorporate air for a lighter, more fluffy, buttercream.

For the Chocolate Ganache Drip

  • Heat the chocolate melts and heavy cream in the microwave for 30 seconds, stir. Repeat. Repeat again and stir until smooth. Don't overheat. Place into a drip bottle.

Assembly

  • On a cake turntable, stack and crumb coat the cake. Freeze for 5 minutes. Add buttercream to a piping bag with a Wilton 1M piping tip and set aside. With the remaining buttercream, frost the cake and freeze again for 5 minutes. Make and add on ganache drip, then freeze again for 5 minutes to set. Pipe on a shell border 2 times around the top outside rim of the cake. Place on the chocolate dipped strawberries. Enjoy!
Author: Mandy Merriman – Baking with Blondie