Chocolate Strawberry Drip Cake

Chocolate Strawberry Drip Cake is a decadent 3-layer cake with homemade strawberry buttercream and rich chocolate ganache. Perfect for any celebration.

Course Dessert

Cuisine American

Keyword chocolate drip cake, chocolate strawberry cake, drip cake recipe, easy homemade cake

Prep Time 45

Cook Time 25

Total Time 1 10

Servings

Calories 695kcal

Author Julie Clark

Ingredients

For the cake:

1 1/2 cups all-purpose flour 195 grams
3/4 teaspoon salt 4 grams
3/4 teaspoon baking soda 4 grams
3/4 cup unsweetened cocoa powder (regular or Dutch process) 59 grams
3 ounces dark chocolate 60% or more cocoa content
1/3 cup canola oil 72 grams or vegetable oil
1 1/2 cups granulated sugar 300 grams
3 large eggs at room temperature
3 large egg yolks at room temperature
3 teaspoons vanilla extract 15 grams
1/2 cup sour cream or Greek-style yogurt 114 grams
3/4 cup hot water 6 ounces
1 1/2 teaspoons instant espresso powder

For the strawberry buttercream frosting:

1 1/2 cups unsalted butter room temperature
1 1/2 teaspoons vanilla extract 7 grams
1 1/2 cups freeze dried strawberries
4 cups powdered sugar 520 grams
4 tablespoons 2% milk 2 ounces

For the dark chocolate ganache:

1/2 cup heavy cream 4 ounces
1/2 cup dark chocolate chips

For decorating:

Fresh strawberries

Instructions

Make the cake:

For the cake, preheat the oven to 350º Fahrenheit.
Line 3, 8-inch round cake pans with parchment and spray with cooking spray.
In a medium bowl, sift the flour, salt, baking soda, and cocoa.
Melt the chopped chocolate in the microwave and set it aside to cool until it’s warm to touch (not hot).
In a large bowl, whisk the sugar and oil until combined.
Add the melted and slightly cooled chocolate.
Add the eggs and yolks one at a time, and whisk until just combined.
Add the vanilla and sour cream (or Greek-style yogurt) and mix until combined.
Add the dry ingredients. Mix until just combined.
Mix the warm water and the espresso powder. Add the coffee mixture to the batter. Mix until just combined.
Fill the prepared cake pans evenly with the batter.
27-30 minutes until a toothpick inserted in the center of the cake comes out clean.
Allow the cakes to cool in the cake pan on a cooling rack for about 15 minutes.
After 15 minutes, turn the cakes out of the pans, and allow them to cool completely on a cooling rack.

Make the buttercream frosting:

Add the freeze dried strawberries to the bowl of a food processor and blitz into a powder.
Add the butter and vanilla extract to the bowl of a stand mixer. With the paddle attachment, beat until smooth and creamy. You can also use a high powered hand mixer. Scrape the sides of the bowl with a rubber spatula.
Sift in half of the powdered sugar and strawberry powder along with adding 2 tablespoons of milk. Beat with mixer until combined. Repeat and beat again. The buttercream should be smooth and spreadable but still holding its shape. If it’s a little too stiff, add a splash more milk. If it’s too runny, add some more powdered sugar.

Make the ganache:

Add the chocolate chips to a heatproof mixing bowl.
Heat the cream in a saucepan on a medium setting until bubbling. (Or you can heat it in the microwave.)
Immediately pour the hot cream over the chocolate chips. Cover the bowl with a plate and leave to sit for 4 minutes.
Then remove the plate and whisk the chocolate and cream until you have a smooth, shiny ganache.

Assemble the cake:

Use a large serrated knife to slice away the domed tops of each cake layer if they have them.
Place one cake layer on your serving plate or cake turntable.
Spread ¾ cup of the strawberry buttercream on top in an even layer.
Place the next layer on top and repeat with another ¾ cup buttercream.
Place on the final layer and spread the rest of the buttercream on top and all around the sides of the cake to completely cover it.
Pour the cooled ganache on top, spreading it right up to the edges. Use a small spoon to carefully push a small amount of the ganache over the sides of the cake at approx. 1 1/2“ intervals to create the drip effect.
Top with some fresh strawberries if desired.
Store in an airtight container at room temperature for up to 24 hours. Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition