Chocolate Strawberry Coffee Layer Cake

It may seem strange to mix coffee and strawberries, but if you want a cake that is bold, decadent and grown up, Chocolate Strawberry Coffee Layer Cake is the one. With chocolate and coffee in perfect harmony and together with sweet and delicate strawberry jam, it tastes like the richest and moistest cake, perfect for a gathering of friends.

How to make the chocolate strawberry coffee layer cake

This cake has 5 ingredients, it may seem intimidating, but all the steps are simple and straightforward. I recommend making the coffee and chocolate cake a day ahead, so you don’t have to do too many things in one day.

How to make the milk chocolate creme

Start by making the milk chocolate cream. This is a smooth and very creamy buttercream, it needs to sit in the fridge to set, at least 4 hours or overnight. For this you will need a cooking thermometer and a hand blender.

Moisten the gelatin in cold water. Bring the first whipped cream to a boil. Meanwhile, mix the egg yolk and sugar until a light mixture is obtained. Pour the hot whipped cream into the yolk mixture and return to the stove. Continue stirring over low heat until the temperature reaches 179 F (82 C). Be careful not to let the temperature rise further. Remove from the stove and add in the gelatin, stir until the gelatin melts. Then add the milk chocolate and mix with a hand blender. Cover with foil and put in the fridge. After cooling and setting, add the rest of the cream and mix vigorously until you get a shiny custard.

How to make the chocolate coffee cake layers

Now you can make the coffee cake. The ingredients are for a 5.9 inch (15 cm) cake pan. Start by mixing the oil, egg and sugar. Add in the milk, add in all the dry ingredients and mix until combined. Finally add the hot, strong coffee. The batter will be runny, Don’t worry, this is the right way to be. Bake at 35oF (180C), for about 40 minutes, depending on the oven. Leave the cake in the pan to cool, then you can cut it into three equal horizontal layers.

How to make the strawberry jam and syrup

While the cake is in the oven, you can prepare the strawberry jam and syrup. To make the jam, simply put all the ingredients in a pot and let them boil for 5 minutes until a thick mixture is obtained. For the coffee liqueur syrup, boil the water and sugar for 5 minutes and remove them from the stove, then add the coffee liqueur. You can leave out the liqueur if you don’t like it or replace it with just coffee.

How to make the coffee creamer

You can make the coffee cream right before you assemble the cake. First, you need to lightly whip the chocolate creme, until it becomes soft and shiny. Then, in a large bowl, using a hand mixer, mix together the cream cheese, whipped cream, powdered sugar, instant coffee and crema chocolate until soft peaks form. The cream will be a little soft but it will set once the cake stays in the fridge. Refrigerate the cake for at least 4 hours. I recommend leaving it in the fridge overnight because the flavors will be enough to infuse properly.

Decorate the cake as you wish using fresh strawberries, chocolate and chocolate coated coffee beans.

Hope you try the amazing chocolate strawberry coffee layer cake. tag me Instagram If you do and enjoy it as much as we do.

Other Chocolate Coffee Layer Cakes You May Like

If you like chocolate and coffee combinations, you might want to try the Chocolate Mocha Fracture Line Cake. It consists of three layers of moist chocolate cake filled with mocha cream cheese, topped with a delicious sweetened condensed milk buttercream. This vertical chocolate layer cake consists of a moist chocolate sponge cake filled with apricot jam and coffee mascarpone frosting, topped with a buttery biscuit base, all topped with mascarpone frosting and chocolate ganache. For a no-bake chocolate and coffee cake, try this delightful chocolate mocha crepe cake that’s super easy to make and tastes amazing. Let’s not forget the amazing French dessert, opera cake, which is known in the world and is highly appreciated by everyone.

You might like it too:
Flourless chocolate cake with coffee mousse
Tiramisu cake
No-bake chocolate mousse cake mocha biscuit
Chocolate Mocha Hurricane Swiss Roll

Chocolate strawberry coffee layered cake

It may seem strange to mix coffee and strawberries, but if you want a cake that is bold, decadent and grown up, Chocolate Strawberry Coffee Layer Cake is the one. With chocolate and coffee in perfect harmony and together with sweet and delicate strawberry jam, it tastes like the richest and moistest cake, perfect for a gathering of friends.

Dishes 8

preparation time 30 subtlety

Cooking time 40 subtlety

time to relax 4 hours

Total time 5 hours 10 subtlety

Component

1x2x3x

Coffee cake layers

• 3 tablespoon (45 ml) vegetable oil
• 1 Goblet (200 grams) of sugar
• 1 A large egg
• 3.5 fl. courage. (100 ml) buttermilk
• 1 teaspoon (5 grams) instant coffee powder
• 1 Goblet (125 grams) all-purpose flour
• 2 tablespoon (16 grams) cocoa powder
• 3/4 teaspoon (3 grams) baking powder
• 1/2 teaspoon (3 grams) baking soda
• 1/4 teaspoon (1 gram) of salt
• 3.5 fl.oz. (100 ml) strong hot coffee

Milk chocolate cream

• 1/2 teaspoon (2 grams) gelatin powder
• 2 teaspoon (10 ml) cold water
• 4 tablespoon (60 ml) whipping cream
• 1 yolk
• 1 tablespoon (15 grams) of sugar
• 1.7 courage (50 grams) milk chocolate
• 2 tablespoon (30 ml) whipping cream cooled

Coffee creamer

• 5 courage (150 grams) cream cheese
• 1/2 Goblet (120 ml) whipping cream
• 1/3 Goblet (40 grams) powdered sugar
• 1 tablespoon (10 grams) instant coffee
• 6 courage (180 g) milk chocolate cream

Strawberry jam

• 5 courage (150 g) strawberries fresh or frozen
• 4 tablespoon (60 grams) of sugar
• 1 teaspoon (5 ml) lemon juice
• 1/2 teaspoon (3 grams) pectin (or lemon zest)

Coffee liqueur syrup

• 5 fl. courage. (150 ml) of water
• 4 tablespoon (60 grams) of sugar
• 3 tablespoon (50 ml) coffee liqueur (any kind you like)

for decoration

• Fresh strawberries
• chocolate

Instructions

Prepare the coffee cake layers

• Grease and line a 6-inch (15 cm) round cake pan with baking paper. Preheat the oven to 35F (180C).

• In a bowl, whisk together all the dry ingredients. set aside.

• In another bowl, whisk together the oil, egg and sugar until everything comes together.

• Add the milk to the egg mixture and mix until incorporated.

• Add in the dry ingredients, and mix until combined.

• Add in the hot and strong coffee, and mix until everything comes together in a thin, liquid batter.

• Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.

• Let it cool completely.

• Cut the cake into three horizontal layers evenly.

Prepare the milk chocolate cream

• Moisten the gelatin in cold water, about 5 minutes.

• Bring 4 tablespoons (60 ml) of whipped cream to a boil.

• Mix the egg yolk and sugar in a bowl until a light mixture is obtained.

• Add the hot whipped cream to the egg mixture, mix for a minute, return it to the stove, and on low heat, continue to mix until it reaches 179F (82C).

• After the emulsion has reached the right temperature, remove it from the stove and add in the gelatin and mix until dissolved.

• Stir in the milk chocolate and stir for a minute until it melts, then use an immersion blender until you have a glossy, smooth emulsion.

• Cover with foil and put in the fridge. Refrigerate for at least 4 hours.

• After you take it out of the fridge it will stabilize, because of the gelatin. Add 2 tablespoons (30 ml) of the whipped cream and whip it lightly with a hand mixer until soft peaks form.

Prepare the strawberry jam

• Put all the ingredients in a pot and place on medium heat.

• Boil for about 5 minutes, until the jam becomes thick.

• Let it cool completely.

Prepare the coffee liqueur syrup

Prepare the coffee creamer

• In a large bowl, mix the cream cheese, whipped cream and powdered sugar with a hand mixer until all the ingredients are well incorporated.

• Mix the instant coffee and the chocolate cream and mix until soft peaks form. Now ready to use.

Assemble the cake

• Place one cake layer on the serving plate. Put a cake ring and parchment paper around it, this will help the cake stay still.

• Using a brush, or a spoon, gently spread about 3 tablespoons of syrup on the cake layer, but be careful, you don’t want to soak the layer.

• Using a spatula, spread about 5.5 ounces (160 grams) of coffee cream evenly over the cake layer.

• Add 3-4 tablespoons of strawberry jam on the coffee cream, do not spread it too close to the edges.

• Add the second layer of cake and repeat steps 2, 3 and 4.

• Finish with the third layer of the cake.

• Spread 3 tablespoons of syrup and spread the remaining coffee cream on top.

• Refrigerate for at least 4 hours or overnight.

• For decoration, you can leave the cake naked or semi-naked and add fresh strawberries, chocolate sprinkles or chocolate chips on top. have a nice time!

diet

dose: 1 serving fromCalories: 526KKLCarbohydrates: 70.4Gprotein: 6GFat: 25.5GSaturated fat: 13.4GCholesterol: 107mgsodium: 218mgpotassium: 229mgfiber: 1.6GSugar: 55.3Gcalcium: 89mgiron: 2mg