Ingredients
Scale
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 ½ cups special dark chocolate cocoa powder
- 1 tablespoon baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 4 large eggs
- ½ cup sour cream
- 1 cup buttermilk
- 1 cup warm water
- ½ cup Kahlua
- ½ teaspoon espresso powder
- ½ cup canola oil
- 1 tablespoon pure vanilla extract
- 2 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 4 teaspoons vanilla extract
- ½ cup finely diced strawberries
- 5–7 tablespoons heavy whipping cream
- Fresh strawberries for topping
- 1 large piping bag fitted with star tip
- Large ice cream scooper
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 1 large squeeze bottle
Instructions
- Preheat oven to 350°F (175°C) and prepare three 9-inch cake pans.
- Whisk espresso powder, Kahlua, and warm water. Blend dry ingredients in a mixer, then add wet ingredients and mix until smooth.
- Divide batter between pans and bake for 25-35 minutes. Cool in pans for 20 minutes.
- Cream butter, vanilla, powdered sugar, diced strawberries, and heavy whipping cream for frosting.
- Layer cake with frosting in between and cover the top and sides.
- Heat heavy cream and pour over chocolate chips to make ganache, then pour into a squeeze bottle.
- Decorate the cake with ganache and additional frosting, then garnish with fresh strawberries.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for even mixing.
Adjust powdered sugar in frosting to control sweetness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg