Petite Sweets Chocolate Strawberry Cake

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Petite Sweets Chocolate Strawberry Cake

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A decadent chocolate creation from Pastry Chef Susan Molzan at Petite Sweets Houston. They're the A team in Houston when it comes to desserts!


Chocolate Cake:
  • 2 Cups  Sugar
  • 1¾ Cups  Flour
  • ¾ Cup  Cocoa
  • 1 tsp.  Baking Soda
  •  1 tsp.  Baking Powder
  •  1 tsp.  Salt
  • 1 Cup  Strong Coffee
  • 1 Cup  Buttermilk
  • ½ Cup Vegetable Oil
  • 2  Eggs
  • 1 tsp.  Vanilla

Chocolate Ganache:
  • 8 oz  Semi-sweet Chocolate (chopped)
  • 1 Cups  Cream
  • 1 teaspoon  Instant Espresso

Strawberry Buttercream:
  • ½ LB.   Butter
  • 6 Cups  Confectioners Sugar
  • 1/3 Cup  fresh strawberry puree
  • 1 tsp strawberry extract

Recipe Info

For the Chocolate Cake:
  1. Sift flour, soda, powder, salt and cocoa. Mix sugar and oil together. Add eggs and mix well. Add dry ingredients alternately with the coffee and buttermilk to the sugar mixture. Add vanilla. Mix just until combined. Fill 2 cake pans that have been sprayed and dusted with flour. Bake at 350 degrees until done (20 – 40 minutes).

For the Chocolate Ganache:
  1. Heat cream and espresso until almost boiling. Pour over chocolate. Allow to cool to room temperature.

For the Strawberry Buttercream:
  1. Cream butter and sugar until fluffy.  Add all other ingredients and continue mixing until smooth and creamy.

To Assemble the Cake:
  1. Cut layers of cake into half horizontally, so you have 4 layers. Spread buttercream one first layer and top with fresh sliced strawberries. Add second layer and continue the process until all layers have been added with the buttercream and fresh berries. Ice entire cake with strawberry butter cream. Refrigerate for at least an hour. Warm ganache slightly so it is a good pouring consistency. Pour over top of cake and spread around so it falls over the sides. Garnish with fresh chocolate dipped strawberries and chocolate glass.

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