Dark Chocolate Strawberry Cake
Hello & Happy Friday!!
Since I started cooking a few years ago, baking has never been my thing. In all honesty, I think this is one of the first “cakes” with frosting etc that I’ve ever made besides the Red Velvet I produced the other day.
Since I loved the texture of the red velvet, I decided to take the same structure of that recipe, but create more of a traditional chocolate cake..
One thing lead to another and I ended up with a vegan Dark Chocolate Strawberry Cake!
What I love about this recipe, is everything, and I don’t even have an affinity for chocolate. Although this recipe appears to have a lot of steps, I found it to be straightforward and easy. The strawberry buttercream adds a lightness to the rich chocolate and the dark chocolate drizzle adds more aesthetic appeal, and that burst of chocolate you crave.
I found that the most challenging thing about this recipe was not the recipe itself, but more so getting images of it, because its much bigger than the items I typically shoot lol. If you’re looking for just a single layer cake you can simply cut the ingredients in half and achieve the same look!
If I could change anything about this cake, I would have been more efficient with finishing the cake itself. It came out buttery soft just like the Red Velvet Cake, but I wasn’t able to have it prepped and ready until perhaps 48 hours later. Although wrapped in plastic wrap, it still lead to the appearance of a drier cake, even though it was sheer perfection! The lesson is, don’t be like EDS, frost your cakes right away!
If you love rich chocolate with notes of strawberries, you’ll love this recipe for vegan Dark Chocolate Strawberry Cake!
Wan’t to see this recipe in action?!
Watch this clip above!!
Why this recipe rocks:
Great aesthetic appeal
Per for those who like chocolate or even those who don’t
Strawberry buttercream is perfection!
Yields 8-10 slices
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 3 3/4cups all-purpose flour (whisk flour before measuring)
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups granulated sugar
- 1 1/2 cup vegan butter, softened
- 5 tbsp Follow Your Heart vegan egg mixed with 3/4 cup almond milk
- 1 1/2 cups almond milk - mixed with 1 1/2 tsp apple cider vinegar
- 2 Tbsp vanilla extract
- (4 cups) of Powdered Sugar
- 1 cup Earth Balance vegan butter
- ¼ cup Pureed Strawberries
- 1 tsp vanilla extract
- 1 cup Lili's Sweets vegan chocolate chips
- 1 cup coconut cream (solid portion)
- 2 tablespoon corn syrup
- Preheat oven to 350 degrees. Butter two 9-inch round baking pans then line bottom of each with a round of parchment paper and butter parchment, set aside. To a mixing bowl add flour, baking soda, baking powder, and salt. Sift in cocoa powder then whisk mixture 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (if using an attachment that doesn't constantly scrape bowl, then stop mixture occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together sugar and butter until pale and fluffy. Combine almond milk with vegan egg powder until smooth removing any clumps. Add vegan eggs to standing mixer on low.
- In a liquid measuring cup, measure out almond milk then whisk in vanilla extract and apple cider vinegar. Working in phases, add 1/3 of the flour mixture alternating with 1/2 of the vegan buttermilk mixture to the standing mixer, and mixing just until combined after each addition. Scrape down sides and bottom of bowl with a rubber spatula to ensure everything is incorporated.
- Spread the mixture into an even layer and bake in preheated oven 26 - 30 minutes until toothpick inserted into center of cake comes out clean. Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost the first layer with Strawberry Buttercream Frosting, then layer on the second and coat all over. Store cake in an airtight container in refrigerator.
- Buttercream: Mix Powdered Sugar and Butter in a mixer on low until combine and light and fluffy. Add vanilla. Continue to sift in the powdered sugar gradually. The consistency should thicken. When you reach the right thickness, lightly whip in the strawberry puree until you achieve the desired color. If it becomes less thick than desired, add more powder sugar.
- Ganache: Place chocolate chips in a large measuring cup. Heat coconut cream and corn syrup in a medium saucepan over medium heat until boiling, careful not to scorch. Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth. (for my cake I did a thick layer, and then a light layer that would drip over the sides)
- Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides. When ganache is set, cake can be transferred to a serving plate. Chill cake for 4 hours before serving.
I used a heart mold purchased from Amazon, but you can use any mold!