Strawberry Chocolate Cake is rich and indulgent, made with two layers of chocolate cake with a strawberry filling, then frosted with a light strawberry whipped cream frosting and topped with fresh strawberries!
Preheat the oven to 350°F. Grease two 9-inch cake pans and set aside.
In a medium bowl, whisk together all of the dry ingredients.
Add eggs, sour cream, vanilla, and vegetable oil, whisking until combined. Slowly add the brewed coffee while whisking everything together. Scrape the bottom and sides of the bowl to make sure everything is mixed in.
Pour the chocolate mixture evenly into the prepared cake pans. Tap the pans gently on the countertop to release any air bubbles.
Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely before decorating.
Once the cake is cooled, use a piping bag to make a ring of frosting around the outer edge of the cake. Spoon strawberry cake filling onto the cake, spreading it with the spoon until even.
Place the second cake layer on top of the filling. Use a spatula to frost the entire cake. Pipe frosting on the top decoratively, adding fresh strawberries and mini chocolate chips.
For the Frosting
Add cream cheese to the stand mixer bowl. Using the whisk attachment, work the cream cheese on medium speed until smooth.
Add powdered sugar and vanilla on medium speed and mix until combined.
Turn the speed up to high and slowly pour 2 cups of heavy cream down the side of the mixing bowl. Beat until the cream begins to form stiff peaks.
Turn the mixing speed down to low and add strawberry cake filling. Mix until combined. Add an additional 1/4 cup of filling if you want a stronger strawberry flavor.
Add a few drops of red food coloring if desired for more of a pink colored frosting.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for 3-4 days, wrapped carefully in an airtight container. Because the frosting is dairy-based, this cake has to be refrigerated. Freeze for up to 1 month. Place the entire cake in the freezer for about an hour, then wrap the cake in plastic wrap and aluminum foil and place back into the freezer. Cooking Tips
If you want to make a crumb coat, just use a thin layer of frosting and refrigerate the cake for 30 minutes until it dries. You should be able to see the chocolate crumbs in this layer. After it's dry, you can decorate normally without chocolate crumbs getting into the final frosting layer.
If you use a stand mixer for the cake batter, use a paddle attachment. For the frosting, use the whisk attachment.