Happy Tuesday! After a fun weekend, I’m back in the kitchen with some special Valentine’s recipes. If you’re looking for other treats, my red velvet Oreo brownie bars are a crowd-pleaser.
Tips for the best chocolate cake
- Use room-temperature ingredients for even mixing and better texture.
- Keep dry ingredients separate from wet ingredients until mixing time.
- Sift dry ingredients to avoid lumps and ensure a smooth batter.
- Weigh the batter for each pan so layers bake evenly.
- Choose quality cake pans that conduct heat evenly for consistent results.
- Use a high-quality cocoa powder for rich chocolate flavor.
Best strawberry buttercream
I’ve perfected a strawberry buttercream that tastes like ripe berries. The trick is powdered freeze-dried strawberries blended into the frosting for real fruit flavor and color. I also use a small amount of strawberry emulsion to boost aroma and deepen the pink hue naturally. Here are tips for a silky, stable buttercream:
- Beat cold butter briefly to loosen it without overheating.
- Sift the powdered sugar to prevent grit or lumps.
- Pulverize freeze-dried strawberries into a fine powder for even distribution.
- After mixing, fold in a little heavy cream with a spatula to remove excess air bubbles and improve texture.
What is an emulsion?
In cooking, an emulsion blends two ingredients that normally separate, like oil and water. Emulsions help carry and lock in flavors, so a small amount of strawberry emulsion will intensify the strawberry notes in your frosting without added coloring.
How to make chocolate-dipped strawberries
Dipping strawberries is simple, but a few details make them turn out perfect. Use a quality couverture or chocolate wafer—Ghirardelli dark chocolate wafers work well—but any chocolate you like is fine. I prefer melting chocolate in a double boiler rather than the microwave for even heat. Stir in about a teaspoon of melted coconut oil to help the chocolate set with a slight snap. Always dip fresh, dry strawberries and let the chocolate harden on parchment before decorating the cake.
Happy baking!
Recipe
Chocolate Dipped Strawberry Cake
Molly Murphy
Pin Recipe
Ingredients
For the chocolate cake
- 3 eggs
- 1 cup buttermilk room temp
- 1 cup hot water
- ½ cup vegetable oil
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup special dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
For the strawberry frosting
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar measured and sifted
- ¼ cup heavy whipping cream
- ½ cup pulverized freeze-dried strawberries
- 1 teaspoon strawberry emulsion
- Pinch salt
- Fresh strawberries optional, for layering or garnish
Instructions
For the chocolate cake
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Preheat oven to 325°F. Prepare three 8-inch pans or four 6-inch pans: spray bottoms, line with parchment, then spray again. Set aside.
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In a stand mixer with the paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix on low until even.
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Whisk eggs, buttermilk, hot water, vanilla and vegetable oil in a small bowl until combined.
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With the mixer on low, pour liquids into the dry ingredients and mix just until combined; no flour streaks should remain. Scrape the bowl with a rubber spatula to ensure even mixing.
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Divide batter evenly between pans (about 15 ounces per 8-inch pan) and bake 30–33 minutes. Cool in pans 15 minutes, then transfer to a rack to finish cooling.
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When cooled to room temperature, level the tops if needed, wrap layers in plastic and freeze briefly to make frosting easier.
For the strawberry frosting
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In a stand mixer with the paddle attachment, beat butter about 2 minutes on medium-high until smooth.
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On low speed, add sifted powdered sugar, then add pulverized freeze-dried strawberries, strawberry emulsion, heavy cream and a pinch of salt. Mix on medium-low until combined.
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Increase speed to medium-high and beat 3–4 minutes until light and fluffy. Scrape the bowl and beat 1 more minute.
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Stir the frosting by hand with a spatula to push out any remaining air bubbles before using.
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For chocolate-dipped strawberries: combine melted chocolate and a teaspoon of coconut oil, dip berries, and place on parchment to harden before garnishing the cake.
Assembly
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Spread a small amount of frosting on the cake board to secure the cake.
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Place the first layer, bottom-side down, on the board. Spread ½ to ⅔ cup frosting evenly. If using fresh strawberries, add about ½ cup sliced strawberries and gently press into the frosting.
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Add the second layer and repeat. Place the final layer and apply a thin crumb coat of buttercream around the cake to trap crumbs.
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Freeze the cake 10 minutes to set the crumb coat.
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Finish frosting the cake, smooth as desired, and garnish with the chocolate-dipped strawberries.