Chocolate and Strawberry Layer Cake Recipe — Decadent Summer Dessert

Ingredients

Instructions

1. Preheat oven to 350ºF. Butter the bottoms and sides of three 8-inch round cake pans and line the bottoms with parchment rounds.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
4. Add the wet mixture to the dry ingredients and beat on medium speed for one minute (or stir by hand to avoid over-mixing). Whisk in the boiling water; the batter will be thin. Divide the batter among the prepared pans.
5. Bake 17–22 minutes, or until a toothpick inserted in the center comes out clean.
6. After removing from the oven, gently press down on each cake with a dry oven mitt to level the tops — this helps skip a trimming step.
7. Cool the cakes for 15 minutes in the freezer. Meanwhile, make the frosting: combine the melted butter and cocoa powder in a large bowl. Gradually add the milk and powdered sugar, beating on medium speed until spreadable. Add a tablespoon of milk if needed. Stir in vanilla and corn syrup.
8. Remove cakes from pans and transfer to wire racks.
9. Place one cake (bottom side up) on a cake stand and spread half the strawberry jam, keeping the jam away from the edges. Repeat with the second layer and remaining jam, then top with the third layer (bottom side up).
10. Freeze the assembled cake for 10 minutes to firm it slightly, which makes frosting easier.
11. Using an offset spatula, apply a thin crumb coat over the top and sides. Chill in the refrigerator 20–30 minutes, then add a final thick coat of frosting and smooth as desired.

Ingredients

Instructions

1. Place a couple of small plates in the freezer. Wash, hull, and halve the strawberries.
2. In a medium saucepan over medium heat, combine strawberries and sugar and bring to a boil. Simmer 20–25 minutes until thickened. Test the jam by spooning a small amount onto a chilled plate: after 30 seconds, push it with a finger — if it wrinkles, it’s set. Alternatively, jam is done when it reaches 210ºF / 100ºC on a candy thermometer.
3. When the jam is set, remove from heat and stir in the butter. Skim any foam, then transfer the jam to clean, heat-safe jars. Cool to room temperature before using. Store in the refrigerator for up to two weeks.

Notes