Chocolate Layer Cake with Macerated Strawberries

Savory-Simple-Recipe-Chocolate-Strawberry-Cake

5 from 1 vote

Chocolate Layer Cake with Macerated Strawberries

You’re going to love this decadent chocolate cake with macerated strawberries! Talk about a special treat for your next dinner party.

Prep Time2

Cook Time35

Total Time2 35

Course: Dessert

Cuisine: American

Keyword: chocolate cake

Servings:

Calories: 428kcal

Author: Jennifer Farley

Ingredients

For the Cake:

7 ounces all-purpose flour (approximately 1 1/2 cups)
2 ounces unsweetened cocoa powder (approximately 8 tablespoons)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
Optional: 1 tablespoon espresso powder
6 ounces unsalted butter, room temperature
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 cup + 3 tablespoons half-and-half (or 50% whole milk + 50% heavy cream)
1 tablespoon pure vanilla extract

For The Macerated Strawberries:

4 cups strawberries, hulled and sliced
1/4 cup granulated sugar
Optional: 3 tablespoons Grand Marnier (Cointreau or Chambord would be a great choices as well)

For The Buttercream:

3 large egg whites
3/4 cup granulated sugar
3 tablespoons water
8 ounces unsalted butter, cubed and at room temperature
1 tablespoon pure vanilla extract
2 ounces unsweetened chocolate, melted and cooled

US Customary - Metric

Instructions

Prepare the Cake:

Preheat the oven to 350 degrees F and place an oven rack on the center shelf. Lightly grease the bottom of two 8-inch cake pans using baking spray, then line with parchment paper. Do not grease the sides of the pan. Place on a baking sheet and set aside.
In a medium-sized bowl, sift the cocoa powder into the flour. Whisk in the baking powder, salt, and espresso powder, if using.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, 5-7 minutes. Scrape down the sides of the bowl. With the mixer on low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the bowl after the 2nd and 4th egg. Combine the half-and-half and vanilla. With the mixer on medium-low, swiftly alternate between adding the dry and liquid ingredients until just combined. Scrape down the bowl and then turn the mixer on again briefly to make sure there are no more dry patches. Turn the mixer back medium for approximately 15-30 seconds.
Divide the batter evenly between the prepared pans, leveling out the top with a spatula. Bake for 33-35 minutes, or until a toothpick comes out of the center clean. Allow to cool completely.
While the cake is in the oven, prepare the strawberries. In a medium bowl, combine the strawberries, sugar, and Grand Marnier, if using. Cover and refrigerate for at least 30 minutes, stirring periodically.

Prepare the Buttercream:

Place the egg whites in a stand mixer fitted with the whisk attachment. Beat on medium-high speed to form a soft peak.
Meanwhile, place the sugar and water in a small saucepan. Cover, and turn the heat to medium-high. Remove the cover once steam has formed, and cook until the sugar syrup reaches the soft-boil stage, 235-240 degrees F.
Carefully and slowly pour the syrup down the side of the mixing bowl so that it incorporates into the egg whites as they mix. Then turn the mixer up to high speed. Continue mixing until the meringue reaches room temperature, approximately 15 minutes.
Once the meringue has cooled, turn the mixer to medium. Slowly add the butter, one piece at a time, periodically scraping down the the bowl. Next, add the vanilla extract. Drizzle in the melted chocolate.
Briefly drain the macerated strawberries (reserve the liquid). Spread a generous amount of buttercream on top of a cake layer, followed by approximately 1/3 of the berries (this will prevent the cake from becoming saturated with liquid). Top with the second cake layer and cover generously with frosting. Top the cake with the remaining strawberries. Drizzle slices with the macerated strawberry liquid. Serve cake at room temperature.

Notes

I barely grease the sides of the cake pans. I’ve found that too much baking spray can cause the top of cake to pull away quite a bit, creating uneven sides. If this happens, the cake will still taste fine and you level out the sides with frosting.

I like to bake the cakes the night before frosting. I leave them in the pans and let them come to room temperature overnight on the counter.

Italian meringue buttercream creates a light, wonderful chocolate frosting. It’s worth the extra effort, in my opinion. However, any chocolate buttercream with work with this cake. Feel free to substitute your favorite recipe.

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