Chocolate Strawberry Cake

This Chocolate Strawberry Cake is heavily influenced by Brazilian baking. It features incredibly moist chocolate cake layers soaked in chocolate syrup—as any good Brazilian cake should be—filled with homemade strawberry sauce, and covered in a rich Brigadeiro Ganache, or Briganache, made by combining brigadeiro with chocolate ganache.

The strawberry sauce adds a bright, slightly tangy contrast that cuts through all that chocolate richness and keeps every bite balanced. To finish, the cake is topped with fresh strawberries, chocolate curls, and classic Brazilian brigadeiros.

This is the kind of cake that looks impressive when you slice into it, but each individual component is actually quite simple to make. Plus, most of them can be prepared ahead of time, which makes assembling the cake much easier.

Why You’ll Love This Chocolate Strawberry Cake

If you love ultra-moist cakes with rich fillings and plenty of texture, this one is hard to beat. It has that classic Brazilian-style decadence, but the strawberry filling keeps it from feeling too heavy.

• Super moist Brazilian-style cake: The chocolate cake layers are brushed generously with chocolate soaking syrup, so they stay incredibly soft and moist.
• The Briganache is unlike regular chocolate frosting: It’s fudgy, silky, and deeply chocolatey, combining the creamy texture of brigadeiro with smooth chocolate ganache. It’s rich without the overly sweet or buttery quality that some chocolate buttercreams can have.
• Strawberry balances all that chocolate: The homemade strawberry sauce brings acidity and freshness to every layer.
• Chocolate and strawberry is a classic for a reason: Deep chocolate, juicy berries, and creamy filling work so well together.
• There’s something in every layer: Soaked chocolate cake, Briganache, strawberry sauce, brigadeiros, fresh berries, chocolate curls, and sprinkles give you plenty of contrasting textures and flavors.
• It looks much harder than it is: There are several components, but none of them require complicated techniques, and you can prepare most of them ahead.
• It gets even better after chilling: Once assembled, the syrup, filling, and cake have time to settle together, creating that wonderfully soft, cohesive bakery-style slice.

Key Ingredients & How to Use Them

Here are some of the ingredients that make this Chocolate Strawberry Cake so special.

Cocoa powder: Use unsweetened cocoa powder for both the chocolate cake and soaking syrup. It gives the cake a deep chocolate flavor without adding additional sweetness.

Coffee: Hot brewed coffee intensifies the cocoa and gives the cake a deeper chocolate flavor. The finished cake won’t taste strongly like coffee. If you prefer not to use it, substitute the same amount of hot water.

Sour Cream: Sour cream contributes moisture and richness to the cake layers. Full-fat Greek yogurt can also be substituted in equal amounts.

Strawberries: Fresh strawberries are cooked down into a thick sauce with sugar and lemon juice. You can also use frozen strawberries; I’ll explain how to adjust the sauce below.

Sweetened condensed milk: This forms the base of the brigadeiro portion of our Briganache.

Table cream: Brazilian table cream, such as Nestlé Media Crema, works perfectly for making the brigadeiro. You can usually find it in the Latin food or baking aisle at the grocery store.

Chocolate: Chocolate is one of the main flavors here, so use something you actually enjoy eating. I like Lindt chocolate for most of my baking. For the Briganache, I use a combination of milk and semi-sweet chocolate to get the right balance of sweetness and rich chocolate flavor.

Heavy cream: Combined with melted chocolate, heavy cream creates the ganache that gets mixed into the brigadeiro.

How to Make Chocolate Strawberry Cake

There are four main components to this cake: the chocolate cake, chocolate soaking syrup, strawberry sauce, and Brigadeiro Ganache. Once everything has cooled, we’ll bring it all together.

Prep!

Begin by preheating the oven to 350ºF (175ºC). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Grease the parchment as well.

Start the Cake Batter

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Cream the Butter

In a large mixing bowl, beat the softened butter for about one minute. Add the granulated sugar and beat for another 2 to 3 minutes, until light and creamy.

Add Eggs

Toss in the eggs one at a time, mixing well after each addition. Scrape down the bowl as necessary to make sure everything is evenly incorporated. Add the vanilla along with the final egg.

Add the Sour Cream

Mix in the sour cream.

Alternate the Dry & Wet Ingredients

Add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed just until combined each time. Avoid overmixing the batter.

Add the Hot Coffee

Slowly pour in the hot coffee while mixing on low. Once the batter is smooth and evenly combined, stop mixing. The batter will be fairly thin.

Fill the Pans & Bake

Divide the batter evenly between the three prepared pans. I recommend weighing the batter so you get three evenly sized cake layers.

Bake for approximately 25 to 30 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs. For an even more precise test, the internal temperature in the center of the cakes should be around 200–205ºF (93–96ºC).

Let the cakes cool in their pans for about 10 minutes before turning them out onto a cooling rack. Remove the parchment and let the layers cool completely.

Make the Strawberry Sauce

I have a full post dedicated entirely to strawberry sauce, but I’ll include the instructions here as well!

Add the diced strawberries, sugar, and lemon juice to a saucepan and cook over medium-high heat, stirring occasionally.

Continue to Cook the Sauce

Once the mixture comes to a boil, reduce the heat to medium-low. Continue cooking until the strawberries become very soft, release their juices, and begin to reduce into a thick sauce, about 10 to 15 minutes. You can gently mash the berries with your spatula as they cook.

In a small bowl, stir the cornstarch and water together until completely smooth. Pour the slurry into the strawberries.

Cook for another 1 to 2 minutes, stirring constantly, until the sauce thickens.

Transfer the sauce to a bowl and place plastic wrap directly on its surface. Let it cool completely, then refrigerate until chilled.

Make the Brigadeiro Ganache

Add the sweetened condensed milk, table cream, and 75 grams of chocolate to a medium saucepan. Cook over medium-low heat, stirring constantly, for about 15 minutes, until thickened.

For reference, table cream is a Brazilian staple that sits heavier than half and half but lighter than heavy whipping cream. You can easily find it in the Latin food aisle or the baking aisle. Nestlé Media Crema works best, in my opinion!

Melt the Chocolate

Meanwhile, gently melt the remaining 450 grams of chocolate. Heat the heavy cream to approximately 105ºF (40ºC), pour it over the melted chocolate, and whisk until smooth.

Mix the Chocolate & the Ganache

Combine the brigadeiro and chocolate ganache in a large mixing bowl. Beat on low speed for about 2 minutes, until smooth and evenly combined.

Cover with plastic wrap and let the Briganache sit at room temperature for about 4 hours, or until completely cool and thick enough to spread.

Assemble the Cake

Place the first cake layer on a cake board or serving plate and level the top with a serrated knife if necessary. Brush generously with chocolate soaking syrup. Spread a thin layer of Briganache over the cake, then pipe a border around the outer edge.

Layer with Strawberry Sauce

Spoon half of the chilled strawberry sauce into the center and spread evenly.

Top with the second cake layer and repeat with the chocolate syrup, Briganache, and remaining strawberry sauce.

Add the final cake layer and refrigerate for at least 20 minutes.

Frost & Decorate

Cover the top and sides of the chilled cake with Briganache and smooth with an offset spatula. Pipe the remaining Briganache over the top.

Decorate with fresh strawberries, brigadeiros, chocolate curls, and chocolate sprinkles or flakes as desired.

Refrigerate the finished cake for at least 2 hours before serving.

Tips for Making the Best Briganache

Briganache is one of the things that makes this cake so special. It combines the fudgy texture of brigadeiro with the smoothness of chocolate ganache, creating a frosting that is rich, creamy, and much less buttery than traditional chocolate buttercream.

• Cook the brigadeiro until it is properly thick. It should coat the back of a spoon well and fall from the spatula in a slow, heavy ribbon. If it is undercooked, the finished Briganache may be too loose.
• Use good-quality chocolate. Since chocolate is such a big part of the flavor, it makes a noticeable difference here. I like using a combination of milk and semi-sweet chocolate so the frosting is rich without becoming overly sweet or too intense.
• Don’t overheat the cream. You only need to gently warm it before combining it with the melted chocolate.
• Give it enough time to set. Right after mixing, the Briganache will be too soft to use as frosting. Let it sit covered at room temperature for about 4 hours, or until it has cooled completely and reached a thick, spreadable consistency.
• Room temperature matters. The final consistency can vary depending on how warm your kitchen is. In a warm room, it may take longer to firm up; in a cooler room, it may set faster.
• If it gets too firm, don’t microwave the whole bowl. Warm about 3 tablespoons of the Briganache for just a few seconds, then stir it back into the rest.
• If you refrigerate it, plan ahead. Briganache becomes very firm in the refrigerator. Take it out at least 2 hours before using, or until it softens enough to spread and pipe easily.
• Use some of it as a filling dam. Pipe a thick border around the edge of each cake layer before adding the strawberry sauce. This helps contain the filling and keeps the layers stable.
• Chill the filled cake before frosting. Refrigerating the assembled cake for at least 20 minutes helps the Briganache and strawberry filling firm up, making the final frosting step much easier and cleaner.

Make Ahead Tips

You can make several components of this cake ahead of time, which makes assembly much easier.

The chocolate cake layers can be baked in advance. Once they are completely cool, wrap each layer tightly in plastic wrap. If you are using them within a day, you can keep them at room temperature. For anything longer than that, I recommend freezing them rather than refrigerating them. I don’t like storing unfrosted cake layers in the refrigerator because they tend to dry out. Even if I’m only making the cake a couple of days ahead, I prefer to freeze the layers. They can be frozen for up to 2 months. Before assembling the cake, let the wrapped layers sit on the counter for about 30 minutes so they soften slightly but are still cool and easy to handle.

The strawberry sauce can be prepared up to 5 days ahead and stored in an airtight container in the refrigerator. Make sure it is completely chilled before using it to fill the cake.

The chocolate soaking syrup can also be made ahead and kept in an airtight container in the refrigerator for up to 1 week. Let it come closer to room temperature before brushing it over the cake layers.

The Brigadeiro Ganache can be prepared several days ahead and refrigerated, but keep in mind that it becomes quite firm when cold. Remove it from the refrigerator at least 2 hours before assembling the cake, or until it has softened to a smooth, spreadable con

Variations and Substitutions

Frozen strawberries: You can use frozen strawberries for the sauce. There’s no need to chop them since they’ll break down as they cook, but they may need a little more time on the stove. Frozen berries can also release more liquid. If the finished sauce is too thin, mix 1/2 teaspoon of cornstarch with 1 teaspoon of water and stir it into the sauce. Add more in the same increments if necessary, until the sauce is thick enough to coat the back of a spoon.

Coffee: The hot coffee intensifies the chocolate flavor without making the cake taste strongly like coffee. If you prefer not to use it, substitute the same amount of hot water.

Sour cream: Full-fat Greek yogurt can be substituted for the sour cream in equal amounts.

Chocolate: You can experiment with the chocolate used for the Briganache. Milk chocolate, semi-sweet chocolate, and even white chocolate can be used. Whatever you choose, use a chocolate bar you enjoy eating on its own.

Decorations: I decorated this cake with fresh strawberries, chocolate curls, chocolate flakes, and milk chocolate brigadeiros, but you can keep the decoration as simple or elaborate as you’d like.

Storage

Store the assembled Chocolate Strawberry Cake covered in the refrigerator for up to 4 to 5 days.

Because Briganache becomes firmer when chilled, I recommend taking the cake out of the refrigerator about 30 to 60 minutes before serving. This gives the frosting time to soften and brings the cake to a better texture for serving.

Leftover individual slices can also be stored in airtight containers in the refrigerator.

Frequently Asked Questions

More Chocolate & Strawberry Desserts

If you love chocolate and strawberries together as much as I do, there are plenty of other recipes to try next.

My Chocolate Strawberry Cupcakes have that same classic combination in an easy individual dessert, while the Chocolate Strawberry Macarons are perfect if you’re looking for something a little more delicate.

You can also try my White Chocolate Strawberry Brigadeiros, which put a fruity twist on the classic Brazilian treat. Or, if you’re in the mood for another beautiful strawberry layer cake, my Strawberry Chantilly Cake is light, creamy, and packed with fresh strawberry flavor.

And of course, don’t forget my Brigadeiro Recipe. I used the milk chocolate version to decorate this Chocolate Strawberry Cake along with fresh strawberries, chocolate curls, and chocolate flakes.

If you make this Chocolate Strawberry Cake, tag me on Instagram! I love seeing your creations.

Chocolate Strawberry Cake

Camila Hurst

Chocolate Strawberry Cake made with moist chocolate cake layers, chocolate soaking syrup, homemade strawberry sauce, and rich Brazilian Brigadeiro Ganache.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 14 slices

Calories 600 kcal

Ingredients

 

Cake Batter

• 2¼ cups all-purpose flour 275 g
• ¾ cup unsweetened cocoa powder 75 g
• 2¼ tsp baking powder
• 1½ tsp baking soda
• 1 tsp fine sea salt
• ¾ cup unsalted butter softened (170 g)
• 1¾ cups granulated sugar 350 g
• 3 large eggs room temperature
• 1 tbsp vanilla extract
• ½ cup whole milk room temperature (120 ml)
• ½ cup sour cream 120 g
• 1 cup hot brewed coffee 240 ml, or hot water

Chocolate Soaking Syrup

• ½ cup water 120 ml
• ½ cup granulated sugar 100 g
• 2 tbsp cocoa powder 14 g

Brigadeiro Ganache

• 1½ cans sweetened condensed milk 594 g
• 600 g table cream *see notes
• 75 g semi-sweet or milk chocolate chopped
• 450 g chocolate chopped (I use 225 g milk chocolate and 225 g semi-sweet chocolate)
• 200 g heavy cream

Strawberry Sauce

• 10 oz strawberries diced small (about 283 g)
• ¼ cup granulated sugar 50 g
• 1 tsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

 

Chocolate Cake

• Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with rounds of parchment paper, then grease the parchment as well. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the softened butter with an electric mixer for one minute. Add the granulated sugar and beat for about 2 to 3 minutes, until light and creamy.
• Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Along with the final egg, you can add the vanilla and mix to combine.
• Add the sour cream and mix.
• Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined after each addition. Avoid overmixing.
• Slowly pour in the hot coffee, or water, while mixing on low speed. Mix just until the batter is smooth and evenly combined. The batter will be relatively thin.
• Divide the batter evenly between the three prepared 8-inch pans. For the most even layers, weigh the batter and divide it equally among the pans.
• Bake at 350°F (175°C) for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• For a more precise indication of doneness, the internal temperature in the center of the cakes should be approximately 200–205°F (93–96°C).
• Let the cakes cool in the pans for about 10 minutes, then carefully turn them out onto a cooling rack and remove the parchment paper. Allow the cake layers to cool completely before assembling.

Chocolate Soaking Syrup

• Add the water, granulated sugar, and cocoa powder to a small saucepan.
• Place over medium heat and whisk until the cocoa powder is incorporated and the sugar has dissolved.
• Bring the mixture to a gentle simmer and cook for about 1 to 2 minutes, whisking occasionally, until smooth.
• Remove from the heat and transfer the syrup to a heatproof container.
• Allow the chocolate syrup to cool completely before using it on the cake. Do not pour warm syrup over the cake layers.
• The syrup can be made ahead of time and stored in an airtight container in the refrigerator. Refrigerate for up to about 1 week. Let it come closer to room temperature before using if it becomes thicker when chilled.

Strawberry Sauce

• Add the diced strawberries, sugar, and lemon juice to a saucepan. Cook over medium-high heat, stirring occasionally.
• Once the strawberries come to a boil, reduce the heat to medium-low. Continue cooking, stirring occasionally, until the strawberries soften, release their juices, and the sauce begins to thicken.
• Cook until the strawberries are very soft and the mixture has reduced into a thick sauce, about 10–15 minutes. You can gently mash the strawberries with the spatula as they cook.
• If using whole frozen strawberries, cook a bit longer so they have a chance to dissolve in the sauce.
• If the mixture begins sticking to the pan, reduce the heat.
• In a small bowl, mix the cornstarch and water until completely smooth. Pour the slurry into the strawberry mixture.
• Cook for another 1–2 minutes, stirring constantly, until the sauce thickens.
• Remove from the heat and transfer to a bowl. Place plastic wrap directly on the surface and let it cool completely. Refrigerate until chilled before using.

Brigadeiro Ganache

• Make the brigadeiro: Add the sweetened condensed milk, table cream, and chocolate to a medium saucepan. Cook over medium-high heat, stirring constantly with a silicone spatula.
• Continue cooking for about 15 minutes, or until the brigadeiro has thickened considerably. It should fall from the spatula in a slow, thick flow and thickly coat the back of a spoon. Remove from the heat and set aside while you prepare the ganache.
• Make the ganache: Place the chopped chocolate in a large heatproof bowl and melt it gently in the microwave in 20-second intervals, stirring between each interval, or over a double boiler.
• Heat the heavy cream until it reaches approximately 105°F (40°C). Pour the warm cream over the melted chocolate and whisk gently until completely smooth and glossy.
• Add the brigadeiro and ganache to a large mixing bowl. Using an electric mixer, beat on low speed for about 2 minutes, until the mixture is completely smooth and evenly combined.
• Cover the bowl with plastic wrap and leave the Brigadeiro Ganache at room temperature for about 4 hours, or until it has cooled completely and reached a thick, spreadable consistency.
• If you refrigerate the ganache, it will become quite firm. Remove it from the refrigerator at least 2-4 hours before using so it can soften and return to a spreadable consistency.

Assemble

• Make sure the cake layers, strawberry sauce, chocolate soaking syrup, and Brigadeiro Ganache are all completely cool before assembling the cake.
• Transfer some of the Brigadeiro Ganache to a piping bag fitted with a piping tip, or simply cut the end of the piping bag. I used a wilton 4B because that’s what I wanted to use to pipe the swirls on top.
• Place the first chocolate cake layer on a cake board or serving plate. Slice off the domed top of the cake with a serrated knife, if necessary, to create a flat, even surface before adding the filling.
• Brush the top of the cake layer generously with the chocolate soaking syrup. Make sure the cake absorbs the syrup before proceeding.
• Spread a thin layer of Brigadeiro Ganache over the top of the cake.
• Pipe a border of Brigadeiro Ganache around the outer edge of the cake layer. This will create a dam to keep the strawberry filling from spilling out.
• Spoon half of the strawberry sauce inside the Brigadeiro Ganache border and spread it evenly.
• Place the second cake layer on top. Brush with chocolate soaking syrup, spread with another thin layer of Brigadeiro Ganache, pipe a border around the edge, and fill the center with the remaining strawberry sauce.
• Place the final cake layer on top. Refrigerate the assembled cake for at least 20 minutes. Chilling the cake at this stage will help stabilize the layers and make it much easier to frost.
• Remove the cake from the refrigerator and spread the Brigadeiro Ganache over the top and sides of the cake.
• If the Brigadeiro Ganache has become too firm to spread smoothly, place about 3 tablespoons of the frosting in a small microwave-safe bowl and heat it very gently for just a few seconds, until slightly softened. Return the warmed frosting to the remaining Brigadeiro Ganache and mix until the entire batch becomes a little softer and easier to spread.
• Use an offset spatula to spread the Brigadeiro Ganache evenly over the top and sides of the cake, smoothing the surface as desired.
• Transfer some of the remaining Brigadeiro Ganache to a piping bag and pipe decorations over the top of the cake. I used a tip 4B.
• Decorate with fresh strawberries and brigadeiros (recipe here).
• For chocolate curls, run a vegetable peeler along the side of a chocolate bar and scatter the curls over the cake. I like using Lindt milk chocolate because it makes beautiful chocolate curls.
• Finish with chocolate sprinkles or flakes if desired. I used Cacao Barry chocolate flakes, which I purchase from OliveNation.
• Refrigerate the cake for at least two hours before serving.

Notes

Strawberries: frozen strawberries can be used. They may release more water, so adjust the cornstarch as needed, adding ½ tsp of cornstarch dissolved in 1 tsp of water at a time until the sauce is thick enough to coat the back of a spoon. You don’t have to chop the frozen strawberries, as they will dissolve into the sauce.

Brigadeiro Ganache: This is also known as Briganache in Brazil. You can use any chocolate you’d like, milk, semi-sweet, or even white. Use a chocolate bar you actually enjoy eating. I use Lindt chocolate for most of my baking. Do not overcook the Brigadeiro Ganache. The brigadeiro portion should be thick and coat the back of a spoon, but it should still flow slowly from the spatula.

Storage: Store the assembled cake covered in the refrigerator for up to 4–5 days.

Serving: For the best texture, remove the cake from the refrigerator about 30–60 minutes before serving so the Brigadeiro Ganache can soften slightly. Individual cake slices can also be stored in airtight containers in the refrigerator.

Make Ahead: The unfrosted chocolate cake layers can be made ahead. Once completely cool, wrap them tightly in plastic wrap and keep at room temperature for up to 1 day or freeze for up to 2 months. The strawberry sauce can be made ahead and refrigerated in an airtight container for up to 5 days. The chocolate soaking syrup can be refrigerated in an airtight container for up to 1 week.

The Brigadeiro Ganache can be refrigerated for several days, but it will become quite firm. Let it sit at room temperature for at least 2 hours, or until spreadable, before assembling or frosting the cake.

Coffee: The hot coffee enhances the chocolate flavor without making the cake taste strongly like coffee. You can substitute the same amount of hot water if preferred.

Sour Cream: Full-fat Greek yogurt can be substituted in equal amounts for the sour cream.

Table Cream: Brazilian table cream, such as Nestlé Media Crema, works well for the brigadeiro portion. You can easily find it either in the Latin food aisle, or in the baking aisle. Every grocery store carries it.

Brigadeiro Recipe: For the decoration on top, I made a batch of brigadeiros with milk chocolate. Check out the recipe here.

 

Nutrition

Serving: 1slieCalories: 600kcal

Keyword cake, chocolate

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