Chocolate Brownie Layer Cake with Chocolate Cream and Strawberries

Ingredients

• 2 cup all-purpose flour
• 1 cup unsweetened cocoa powder (Source gives approximately 90–100 g)
• 2 cup granulated sugar
• 1 cup brown sugar
• 1 tsp salt
• 1 tsp baking powder
• 0.5 tsp baking soda
• 6 large eggs
• 500 ml milk
• 250 ml oil
• 2 tsp vanilla extract (For the cake)
• 1 cup unsalted butter (Room temperature)
• 3 cup powdered sugar
• 0.5 cup cocoa powder (Unsweetened; for the chocolate whip)
• 0.25 tsp salt (For the chocolate whip)
• 1 tsp vanilla (For the chocolate whip)
• 3 tbsp milk or cream (Use 3–5 tbsp, adding 1 tbsp at a time until smooth, creamy, and spreadable)
• 2 cup heavy whipping cream (For the chocolate cream filling)
• 2 lb fresh strawberries (Use 2–3 lb total; chop strawberries for the layers, keep some whole for topping, and pat chopped strawberries dry)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and line three 9-inch cake pans.

2. 2

   In one bowl, mix the flour, unsweetened cocoa powder, granulated sugar, brown sugar, salt, baking powder, and baking soda.

3. 3

   In a separate bowl, mix the eggs, milk, oil, and vanilla extract.

4. 4

   Add the wet mixture to the dry mixture and mix only until just combined. Do not overmix.

5. 5

   Divide the batter evenly among the three prepared cake pans.

6. 6

   Bake for 18–23 minutes, or until a toothpick inserted into the cakes shows moist crumbs.

7. 7

   Cool the cakes completely before assembling.

8. 8

   For the chocolate whip, beat the room-temperature butter for 2–3 minutes, until pale and fluffy.

9. 9

   Add the powdered sugar, cocoa powder, and salt. Mix on low speed, then increase to medium speed and continue until smooth.

10. 10

    Add the vanilla and mix to incorporate.

11. 11

    Add the milk or cream 1 tablespoon at a time until the frosting is smooth, creamy, and spreadable.

12. 12

    Beat the chocolate whip for 1–2 minutes, until light and fluffy.

13. 13

    For the chocolate cream filling, whip the heavy cream until soft peaks form.

14. 14

    Add the prepared chocolate whip to the whipped cream and mix briefly until smooth and creamy.

15. 15

    Refrigerate the chocolate cream for 20–30 minutes if needed before using.

16. 16

    Chop the strawberries intended for the layers and pat them dry so they do not release water into the cake. Keep whole strawberries for the topping.

17. 17

    Place the first cake layer on a serving surface. Spread on a layer of chocolate cream.

18. 18

    Add chopped, patted-dry strawberries, followed by a thin layer of chocolate cream.

19. 19

    Add the second cake layer. Spread on chocolate cream, then add chopped strawberries and a thin layer of chocolate cream.

20. 20

    Add the third cake layer and spread chocolate cream over it.

21. 21

    Cover the entire cake with the chocolate frosting.

22. 22

    Place cake crumbs from leveling in the center of the top layer.

23. 23

    Arrange whole strawberries in a circle around the top edge of the cake.

24. 24

    Refrigerate the assembled cake.

Notes

The source does not specify a refrigeration duration after final assembly. Cake crumbs from leveling are used as a topping, but the source does not separately specify how to level the cakes.

Nutrition per serving

• dessert
• cake
• chocolate
• strawberry
• layer cake
• baked
• birthday
• vegetarian