Go Back

Decadent Homemade Dark Chocolate Cake with Strawberry Buttercream

Rich, moist dark chocolate cake paired with fresh strawberry buttercream and luscious chocolate ganache—perfect for celebrations and special treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 3 cups all-purpose flour base for a tender crumb
  • 3 cups sugar balances the dark cocoa
  • 1.5 cups special dark cocoa powder gives the cake rich chocolate depth
  • 0.5 cup unsweetened cocoa powder adds extra chocolatey punch
  • 1 tbsp baking powder helps the cake rise
  • 1.5 tsp baking soda helps the cake rise
  • 1.5 tsp kosher salt enhances all flavors
  • 4 large eggs adds structure and moisture
  • 0.5 cup sour cream keeps cake moist and tender
  • 1 cup buttermilk adds subtle tang and fluffiness
  • 1 cup warm water + ½ tsp espresso powder espresso intensifies chocolate flavor
  • 0.5 cup Kahlua optional, adds boozy coffee-chocolate note
  • 0.5 cup canola oil keeps cake ultra-moist
  • 1 tbsp vanilla extract adds warmth and roundness
For the Strawberry Buttercream
  • 2 cups unsalted butter softened, creamy base for frosting
  • 6 cups powdered sugar sweetens and thickens buttercream
  • 4 tsp vanilla extract brings out strawberries' natural sweetness
  • 0.5 cup very finely diced strawberries patted dry, adds fresh flavor and speckled look
  • 5-7 tbsp heavy whipping cream adjusts frosting texture
For the Chocolate Ganache
  • 1 cup semi-sweet chocolate chips smooth, melty chocolate glaze
  • 0.5 cup heavy whipping cream creates silky, luscious ganache
For Garnish
  • fresh strawberries adds fresh, colorful finish and juicy bite

Equipment

  • 3 9-inch cake pans
  • Large Mixing Bowl
  • Electric mixer or stand mixer
  • Wire rack
  • Saucepan
  • Whisk
  • Spatula

Method
 

  1. Step 1: Preheat oven to 350°F (175°C) and grease three 9-inch cake pans to help cakes release easily.
  2. Step 2: In a large bowl, whisk together flour, sugar, special dark cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Step 3: Add eggs, sour cream, buttermilk, warm water mixed with espresso powder, canola oil, vanilla extract, and Kahlua. Mix just until combined to avoid dense cake.
  4. Step 4: Divide batter evenly among prepared pans using a scale or measuring cup for even layers.
  5. Step 5: Bake for 25–35 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Begin checking at 25 minutes.
  6. Step 6: Let cakes cool in pans for 20 minutes to set, then remove and cool completely on wire racks.
  7. Step 7: Beat softened butter until fluffy (3-5 minutes). Gradually add powdered sugar and vanilla extract, then fold in finely diced, patted dry strawberries. Add heavy cream one tablespoon at a time, beating until thick and airy.
  8. Step 8: Once cakes are cooled, assemble by placing one layer on serving plate, spreading generous buttercream layer, and repeating with remaining layers.
  9. Step 9: Frost outside of cake smoothly with remaining buttercream. Rustic finish is acceptable.
  10. Step 10: Prepare ganache by heating heavy cream until steaming, pouring over chocolate chips, letting sit 1 minute, then whisking until smooth and glossy.
  11. Step 11: Allow ganache to cool slightly until thick but pourable. Pour over cake, letting it drip down edges for elegant finish.
  12. Step 12: Pipe additional frosting swirls on top and garnish with fresh strawberries. Serve immediately.

Notes

Store cake covered in refrigerator for up to 3 days due to fresh strawberries in buttercream. For freezing, wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in refrigerator before serving. Substitute Kahlua with strong brewed coffee or omit. Use coconut cream for dairy-free option. Add chocolate chips, nuts, or raspberry jam for texture and flavor variations.