This chocolate-strawberry layer cake is a dream for anyone with a sweet tooth: tender chocolate sponge layers, airy chocolate ganache, and fresh strawberries between every tier. Fresh, simple and utterly indulgent — a cake you’ll want to bake again and again.
>> For full step-by-step guidance see my guide on making layer cakes for tips and detailed advice.
The chocolate-strawberry layer cake pairs the deep, comforting flavor of chocolate with the bright freshness of strawberries. It’s visually impressive and surprisingly accessible to bake, even if you’re not a professional cake decorator.
The cake is built from an ultra-moist chocolate sponge, a light whipped chocolate ganache, and fresh strawberries cut into pieces layered between the cakes.
Perfect for birthdays, Mother’s Day, brunches or as a summer dessert, this layered chocolate-and-strawberry cake is a crowd-pleaser and a joy to prepare for yourself or guests.
Why We Love This Recipe
- Easy to make: no advanced techniques required — assembly is straightforward and stress-free.
- Irresistible chocolate-strawberry flavor: rich chocolate meets bright, juicy strawberries for a classic pairing.
- Great for celebrations: visually impressive, generous and perfect for marking a special occasion.
Want more strawberry desserts? Try recipes like strawberry tart, fraisier with crème diplomate, strawberry mascarpone cupcakes, or a Chantilly strawberry layer cake for different takes on the same delicious pairing.
Ingredient Notes
Here are the essentials you’ll need for this chocolate-strawberry layer cake:
- Chocolate sponge: eggs, granulated sugar, vegetable oil, vanilla, T45 flour, unsweetened cocoa powder, salt, baking powder, baking soda, buttermilk and black coffee (or water).
- Whipped chocolate ganache: dark baking chocolate and heavy cream.
- Strawberries: fresh strawberries or other fresh berries as preferred.
>> Want to know what tools I use? Check my equipment list for baking and cake decorating essentials.
How to Make the Chocolate-Strawberry Cake
Quick visual overview. Full ingredient amounts and the complete recipe are in the recipe card below.
In a bowl, beat the eggs with sugar, vanilla and oil until the mixture is pale and homogenous.
In another bowl, whisk together flour, cocoa, baking powder, baking soda and salt. Alternate folding the dry mixture into the wet ingredients with the buttermilk mixed with coffee, until you have a smooth batter without lumps.
Pour the batter into lined pans and bake at 165°C for 35–40 minutes. Let the cakes cool briefly in the pans, then invert them onto a wire rack to cool completely.
To make the ganache, melt chopped chocolate over a bain-marie or in short bursts in the microwave. Heat half the cream until just simmering, pour it over the chocolate and stir to emulsify. Add the remaining cold cream, mix, cover the surface with plastic wrap and refrigerate overnight.
The next day, whip the chilled ganache at medium speed for 3–4 minutes until firm and airy.
Level the cake layers so they stack evenly. Place the first layer on a cake board set on a turntable.
Pipe a layer of whipped ganache, make a ganache “dam” around the edge, fill the center with half the diced strawberries, then top with more ganache and smooth. Repeat with the remaining layers.
Apply a thin crumb coat of ganache to lock in crumbs and chill 20 minutes, then finish with a final smooth layer of whipped ganache using a scraper.
Use a star or fluted piping tip to pipe decorative swirls around the top edge and place the remaining strawberries on each swirl for an elegant finish.
Tips for Success
- Make the ganache the day before: it must be very cold to whip properly.
- Use firm, ripe strawberries: drain them well so they don’t wet the ganache.
- Level the sponges: a flat surface makes assembly stable and neat.
- Build a ganache dam: pipe a ring of ganache around the edge of each layer to keep the fruit in place.
- Chill between coats: let the cake rest in the fridge between crumb coat and final coating for better results.
- Don’t over-whip the ganache: stop when it’s firm but still silky to avoid graininess.
- Add the strawberries just before serving: they’ll stay bright and fresh that way.
Variations & Substitutions
- White chocolate & strawberries: use a white chocolate ganache for a milder, creamier profile.
- Add praline crunch: spread a thin layer of crunchy praliné between sponges for texture.
- Mixed berries: combine strawberries, raspberries and blueberries for more fruit variety.
- Switch to raspberries: replace strawberries with raspberries for a tart contrast.
- Black Forest style: add whipped cream, more cherries and a splash of kirsch for an inspired twist.
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I hope you enjoyed this chocolate-and-strawberries cake recipe! If you try it, please rate it and leave a comment to let me know how it turned out. Happy baking!
Gâteau au chocolat fraises
3.5 average rating
3.5 from 8 reviews
- Author: Fadela
- Total Time: 1 hour 25 minutes
- Yield: 10 parts
Description
Decadent chocolate-strawberry cake with chocolate sponge, whipped chocolate ganache and fresh strawberries. Serves 8–10 for a 15 cm cake.
Ingredients
Chocolate sponge
- 225 g flour (T45)
- 80 g unsweetened cocoa powder
- 1 tsp baking soda (≈6 g)
- ½ tsp baking powder (≈3 g)
- ½ tsp salt (≈3 g)
- 3 eggs, room temperature
- 340 g granulated sugar
- 2 tsp vanilla extract
- 160 ml vegetable oil (sunflower or grape seed)
- 150 ml buttermilk
- 125 ml black coffee or warm water
Whipped chocolate ganache
- 400 g dark baking chocolate (≈54%)
- 400 ml heavy cream (hot)
- 400 ml heavy cream (cold)
- 200 g fresh strawberries
Instructions
Chocolate sponge
- Preheat oven to 165°C and line three 15 cm cake pans with parchment paper.
- Sift and combine dry ingredients: flour, cocoa, baking powder, baking soda and salt. Set aside.
- Beat eggs with sugar, vanilla and oil for about 2 minutes until pale and homogenous.
- Add buttermilk mixed with coffee and mix again.
- Gently fold in the dry ingredients in batches until smooth and lump-free.
- Divide batter evenly between the prepared pans.
- Bake all three pans together for 35–40 minutes. If using one pan, bake in multiple batches.
- Check doneness with a toothpick; it should come out clean or with a few crumbs.
- Cool briefly in pans, then invert and cool completely on a wire rack. Cover with plastic wrap and chill at least 2 hours.
Whipped ganache
- Chop the chocolate finely and place in a bowl.
- Melt the chocolate using a bain-marie or short intervals in the microwave.
- Heat 400 ml of cream until just simmering.
- Pour the hot cream over the chocolate in several additions, stirring between each to emulsify until smooth.
- Add the remaining 400 ml of room-temperature cream and mix to incorporate.
- Blend with an immersion blender if needed to remove lumps.
- Cover the ganache directly on the surface with plastic wrap and refrigerate overnight (at least 6 hours).
Assembly and decoration
- Trim the domes off each sponge so the layers are flat.
- Whip the chilled ganache at medium speed about 3 minutes until smooth and firm.
- Fill a piping bag with whipped ganache.
- Place the first sponge on a cake board on a turntable.
- Pipe a layer of ganache, make a ganache dam around the edge, fill the center with strawberry pieces and spread a little more ganache.
- Repeat with the remaining sponge layers.
- Apply a thin crumb coat of ganache and chill ~20 minutes.
- Apply the final layer of ganache and smooth with a scraper.
- Pipe decorative swirls on the top edge and top each swirl with a strawberry.
- Refrigerate the finished cake at least 2 hours before serving.
Equipment
Essential tools include cake pans, a turntable, spatulas, piping bags, a mixer and a bench scraper. Use what you have; simple tools work well for this recipe.
Notes
Storage: Keep refrigerated for 2–4 days under plastic wrap or in an airtight container.
You can substitute buttermilk with milk + 2 tbsp white vinegar or lemon juice, plain yogurt, or crème fraîche.
- Prep Time: 50 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake, Layer cake
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 583
- Sugar: 36 g
- Sodium: 2449 mg
- Fat: 41 g
- Saturated Fat: 26 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg