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Chocolate Strawberry Cake

Chocolate Strawberry Cake

The most tender chocolate cake imaginable with fresh strawberries and a light vanilla mascarpone buttercream.
Course Dessert
Cuisine American, British
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 people
Calories 260kcal


For the Cake

  • 1/2 cup sour cream
  • 1 cup buttermilk
  • 3 eggs large
  • 1 1/2 cups strong hot coffee I use a moka pot so it's basically espresso
  • 3/4 cup vegetable oil
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 2 2/3 cups granulated sugar
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tbsp baking soda
  • 1 tsp kosher salt

For the Filling

  • 3/4 cup unsalted butter room temperature
  • 1 lb confectioners' sugar
  • 8 oz mascarpone room temperature
  • 1 tbsp heavy cream plus more if needed

For the Ganache

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate


  • 4 cups strawberries hulled and sliced
  • 16 strawberries with leaves removed approximately


For the Cake

  • Butter and flour 3 nine inch cake pans. I highly recommend using cake strips for a more even bake.
  • Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
  • Add the wet ingredients into a large bowl and whisk together.
  • Add the wet ingredients the dry ingredients. Whisk to combine then mix on level 2 for two minutes.  
  • Distribute batter evenly to the three pans and bake for about 35 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans half way through the bake.
  • Allow to cool for 10 minutes then invert onto wire racks to cool fully.

For the Filling

  • Cream the butter until it lightens and changes texture, at least 5 minutes. Beat in the confectioners' sugar and pour in a tablespoon of cream. Add the mascarpone cheese and beat JUST until combined. If you over-beat the texture will loose it's silkiness. 

For the Ganache

  • Scald the cream and pour over the semi-sweet chocolate chips. Cover and let sit for two minutes, then whisk until smooth.



  • Make sure you don't over-mix the mascarpone as it will become grainy,and make sure it's completely room temperature before incorporating it.
  • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. 
  • If you don't have buttermilk then use whole milk with a tablespoon of lemon juice mixed in.


Serving: 1slice | Calories: 260kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 133mg | Potassium: 24mg | Fiber: 1g | Sugar: 12g | Calcium: 30mg | Iron: 0.4mg