Strawberry Chocolate Layer Cake
- Level: Easy
- Yield: 12 to 14 servings
- Total Time: 1 hr 5 min
- Active Time: 30 min
Nutritional Analysis Per Serving (Serving Size: 1 of 14 servings)
- Calories: 1301
- Total Fat: 72 g
- Saturated Fat: 51 g
- Carbohydrates: 155 g
- Dietary Fiber: 9 g
- Sugar: 117 g
- Protein: 13 g
- Cholesterol: 193 mg
- Sodium: 360 mg
Cake
- 4 sticks butter, plus extra for greasing
- 3/4 cup cocoa powder, plus extra for dusting
- 4 cups all-purpose flour
- 4 cups granulated sugar
- 1/2 teaspoon salt
- 2 cups boiling water
- 1 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 4 large eggs, beaten
Filling
- Four 1-pound boxes of ripe strawberries
- 1/2 cup granulated sugar
- 2 tablespoons vanilla extract
- 1 quart heavy whipping cream
- 1 cup powdered sugar
- 3 cups hazelnut chocolate spread, like Nutella
Instructions
- Preheat your oven to 350 degrees F. Thoroughly grease and dust four 9-inch round cake pans with cocoa powder.
- In a mixing bowl, combine the flour, granulated sugar, and salt.
- In a saucepan, melt the butter. Stir in the cocoa powder. Add the boiling water, bring the mixture to a boil for 30 seconds, then remove from heat. Pour this hot mixture over the flour mixture and gently stir to cool it down.
- Mix the buttermilk, baking soda, vanilla extract, and beaten eggs together. Add this wet mixture into the butter-chocolate mixture and stir to combine. Divide the batter evenly among the prepared pans and bake for 20 minutes. Allow the cakes to cool completely on racks.
- Cut the strawberries in half and place them in a bowl with granulated sugar and vanilla extract. Stir thoroughly and let the mixture sit for 15 minutes to macerate, then drain off any excess liquid.
- Whip together the heavy cream and powdered sugar until stiff peaks form, then set aside.
- Assemble the cake by spreading a layer of hazelnut chocolate spread on each cake layer, followed by whipped cream and strawberries. Stack the cakes carefully. Assemble no more than an hour before serving.
