Homemade Dark Chocolate Cake topped with Strawberry Buttercream

Here’s a Homemade Dark Chocolate Cake topped with Strawberry Buttercream, written in full detail with clear directions and reliable results.

---

Homemade Dark Chocolate Cake with Strawberry Buttercream

This cake is rich and moist with deep chocolate flavor, balanced by a naturally fruity, lightly sweet strawberry buttercream. Perfect for celebrations or a special dessert.

---

Dark Chocolate Cake

Ingredients

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder (preferably Dutch-processed)

• 1¾ cups granulated sugar

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 large eggs, room temperature

• 1 cup buttermilk, room temperature

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup hot coffee or hot water

---

Directions

1. Preheat and prepare pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

2. Mix dry ingredients
   In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. Add wet ingredients
   Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until smooth.

4. Add hot liquid
   Slowly pour in hot coffee or water while mixing. The batter will be thin; this is normal.

5. Bake
   Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool
   Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

---

Strawberry Buttercream

Ingredients

• 1 cup unsalted butter, softened

• 3½–4 cups powdered sugar, sifted

• ¼ cup strawberry puree or strawberry reduction (see note below)

• 1 teaspoon vanilla extract

• Pinch of salt

Strawberry Reduction (recommended):
Simmer 1 cup finely chopped strawberries over medium heat until thick and reduced to about ¼ cup. Cool completely before using.

---

Directions

1. Beat the butter
   In a large bowl, beat butter until creamy and pale, about 2–3 minutes.

2. Add sugar gradually
   Add powdered sugar one cup at a time, beating well after each addition.

3. Add strawberry and flavoring
   Mix in strawberry puree, vanilla, and salt. Beat until smooth and fluffy. Adjust consistency with more sugar or a teaspoon of milk if needed.

---

Assemble the Cake

1. Level the cakes
   Trim domed tops if needed for even layers.

2. Fill and frost
   Place one cake layer on a serving plate. Spread an even layer of strawberry buttercream on top. Add the second layer and frost the top and sides.

3. Decorate
   Garnish with fresh strawberries, chocolate shavings, or a light dusting of cocoa powder if desired.

4. Set before serving
   Refrigerate for 20–30 minutes to help the frosting set, then bring to room temperature before serving.

---

Tips for Best Results

• Use hot coffee for deeper chocolate flavor (it won’t taste like coffee).

• Always cool cakes completely before frosting to avoid melting the buttercream.

• For extra richness, brush cake layers lightly with simple syrup.