Decadent Three-Layer Chocolate & Strawberry Cake
🛒 Ingredients
- For the Chocolate Sponge:
- 200g (1 ½ cups) all-purpose flour
- 60g (¾ cup) unsweetened cocoa powder
- 300g (1 ½ cups) granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 2 large eggs
- 250ml (1 cup) buttermilk (or milk mixed with 1 tbsp lemon juice)
- 125ml (½ cup) vegetable oil
- 2 tsp vanilla extract
- 250ml (1 cup) boiling water (the secret for a moist crumb)
- For the Filling:
- 500g (1 lb) fresh strawberries (sliced)
- 4 tbsp high-quality strawberry preserve/jam
- For the Glossy Ganache:
- 200g (7 oz) dark chocolate (at least 60% cocoa)
- 200ml (¾ cup) heavy cream
- 20g (1.5 tbsp) unsalted butter (for that mirror shine)
👨🍳 Instructions
1. Bake the Cakes
Preheat your oven to 180°C (350°F). Grease and flour three 8-inch (20cm) round cake pans.
In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa, baking powder, and soda).
Add the eggs, buttermilk, oil, and vanilla. Beat at medium speed for about 2 minutes.
Stir in the boiling water by hand. Note: The batter will be very thin; this is exactly what you want.
Divide the batter equally between the pans and bake for 30–35 minutes. Let them cool completely before assembling.
2. Make the Ganache
Place finely chopped chocolate in a heat-proof bowl.
Heat the heavy cream until it just starts to boil, then pour it over the chocolate.
Let it sit for 1 minute, then stir gently from the center outward until smooth.
Stir in the butter. Let the ganache cool at room temperature until it reaches a thick but pourable "lava" consistency.
3. Assembly
Place the first cake layer on a serving plate.
Spread a thin layer of strawberry jam, then arrange a generous layer of sliced strawberries.
Top with the second cake layer and repeat the jam and strawberry process.
Place the final cake layer on top.
Pour the ganache slowly onto the center of the cake, using a spatula to nudge it toward the edges so it drips down beautifully.
Garnish the top with whole fresh strawberries.
Pro Tip: For the cleanest slices, chill the cake for at least 2 hours before serving. This helps the ganache set and keeps the strawberry layers stable when cutting.
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