Chocolate Strawberry Coffee Layer Cake

It might seem odd to mix coffee and strawberries together, but if you want a bold, decadent grown-up cake, this Chocolate Strawberry Coffee Layer Cake is just the ticket. With chocolate and coffee in perfect harmony and paired with a sweet subtle strawberry jam, this tastes like the richest and most moist cake, perfect for gathering with friends.

How to make this Chocolate Strawberry Coffee Layer Cake

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

How to make the milk chocolate cremeux

Start by making the milk chocolate cremeux. This is a very smooth and creamy pudding that needs to set in the fridge for at least 4 hours or overnight. You will need a cooking thermometer and a hand blender for this.

Hydrate the gelatin in cold water. Bring the first whipped cream to a simmer. Meanwhile, whisk together the egg yolks and sugar. Pour the hot whipping cream into the egg yolk mixture and return to the stove. Continue mixing over low heat until the temperature reaches 82°C. Make sure the temperature doesn’t get any higher. Remove from the heat and add the gelatine, stirring until the gelatine has melted. Then add the milk chocolate and mix with a hand blender. Cover with foil and put in the fridge. Once cool and set, add the remaining cream and stir vigorously until a glossy cream forms.

How to prepare the Chocolate Coffee Cake Layers

Now you can prepare the coffee cake. The ingredients are for a cake tin with a diameter of 15 cm. Begin by mixing the oil, egg, and sugar. Add the buttermilk, add all the dry ingredients and mix until combined. Finally add the strong hot coffee. The batter will be runny, don’t worry, it’s the right way. Bake at 180°C for about 40 minutes, depending on your oven. Let the cake cool in the tin, then you can cut it into three even horizontal layers.

How to prepare the strawberry jam and syrup

While the cake is in the oven, you can prepare the strawberry jam and syrup. For the jam, simply put all the ingredients in a saucepan and cook for 5 minutes until a thick mass is formed. For the coffee liqueur syrup, boil the water and sugar for 5 minutes and remove from the heat, then add the coffee liqueur. You can omit the liquor if you don’t like it, or substitute coffee for it.

How to prepare the coffee cream

You can prepare the coffee cream right before assembling the cake. First you need to lightly whip the chocolate creamux until it becomes soft and shiny. Then, in a large bowl, using a hand mixer, mix together the cream cheese, heavy cream, powdered sugar, instant coffee, and chocolate mousse until soft peaks form. The cream will be a little soft, but will set once the cake is left in the fridge. Refrigerate the cake for at least 4 hours. I recommend leaving it in the fridge overnight as this will give the flavors time to properly infuse.

Decorate the cake with fresh strawberries, chocolate and chocolate covered coffee beans as you like.

I hope you will try this amazing Chocolate Strawberry Coffee Layer Cake. Tag me on Instagram if you do this and enjoy as much as we do.

Other Chocolate Coffee Layer Cakes You May Like

If you like chocolate and coffee combos, you might also want to try this Chocolate Mocha Fault Line Cake. It’s three layers of moist chocolate cake with a cream cheese mocha filling encased in a delicious sweetened condensed milk buttercream. This Vertical Chocolate Layer Cake features moist chocolate sponge cake filled with apricot jam and mascarpone coffee frosting, topped with a shortbread base, all topped with mascarpone frosting and chocolate ganache. For a no-bake chocolate coffee cake, try this delicious Chocolate Mocha Crepe Cake that is very easy to make and has an amazing taste. Let’s not forget the amazing French dessert Opera Cake, which is well-known all over the world and highly appreciated by everyone.

YOU MAY ALSO LIKE:
Flourless chocolate cake with coffee mousse
Tiramisu Cake
No-Bake Chocolate Chip Mocha Mousse Cake
Chocolate Mocha Hurricane Swiss Roll

Chocolate Strawberry Coffee Layer Cake

It might seem odd to mix coffee and strawberries together, but if you want a bold, decadent grown-up cake, this Chocolate Strawberry Coffee Layer Cake is just the ticket. With chocolate and coffee in perfect harmony and paired with a sweet subtle strawberry jam, this tastes like the richest and most moist cake, perfect for gathering with friends.

portions 8th

preparation time 30 minutes

cooking time 40 minutes

chill time 4 Hours

total time 5 Hours 10 minutes

Ingredients

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coffee cake layers

• 3 tablespoon (45 mL) vegetable oil
• 1 Cup (200g) sugar
• 1 big egg
• 3.5 bottle oz. (100 ml) buttermilk
• 1 tsp (5g) Instant Coffee Powder
• 1 Cup (125 g) all-purpose flour
• 2 tablespoon (16 g) cocoa powder
• 3/4 tsp (3g) Baking Powder
• 1/2 tsp (3g) baking soda
• 1/4 tsp (1g) salt
• 3.5 seam. (100ml) Strong Hot Coffee

Cremeux milk chocolate

• 1/2 tsp (2 g) gelatin powder
• 2 tsp (10 mL) cold water
• 4 tablespoon (60 ml) whipping cream
• 1 egg yolk
• 1 tablespoon (15g) sugar
• 1.7 oz (50 g) milk chocolate
• 2 tablespoon (30 ml) whipping cream chilled

coffee creamer

• 5 oz (150 g) cream cheese
• 1/2 Cup (120 ml) whipping cream
• 1/3 Cup (40 g) powdered sugar
• 1 tablespoon (10 g) instant coffee
• 6 oz (180g) Milk Chocolate Creamux

Strawberry Jam

• 5 oz (150g) Strawberries fresh or frozen
• 4 tablespoon (60g) sugar
• 1 tsp (5 mL) lemon juice
• 1/2 tsp (3g) Pectin (or lemon zest)

Coffee Liqueur Syrup

• 5 bottle oz. (150 mL) water
• 4 tablespoon (60g) sugar
• 3 tablespoon (50 ml) coffee liqueur (any style you like)

For decoration

• fresh strawberries
• Chocolate

instructions

Prepare the coffee cake layers

• Grease a 15 cm round cake tin and line with parchment paper. Preheat the oven to 35F (180C).

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

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

• Pour the buttermilk over the egg mixture and mix until incorporated.

• Add the dry ingredients and mix until combined.

• Add the strong hot coffee and mix until combined into a thin, runny batter.

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

• Let it cool down completely.

• Cut the cake into three horizontal even layers.

Prepare the milk chocolate cremeux

• Soak the gelatine in cold water for about 5 minutes.

• Bring the 4 tablespoons (60 ml) heavy cream to a simmer.

• In a bowl, beat the egg yolks and sugar until fluffy.

• Add the hot whipping cream to the egg mixture, mix for 1 minute, return to the stove and continue to stir over low heat until it reaches 82°C.

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

• Add the milk chocolate and mix for 1 minute until melted, then use an immersion blender until you get a shiny and smooth emulsion.

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

• After you take it out of the fridge, the gelatin will set it. Add the 2 tablespoons (30mL) heavy cream and beat lightly with a hand mixer until soft peaks form.

Prepare the strawberry jam

• Place all ingredients in a saucepan and heat over medium heat.

• Cook for about 5 minutes until the jam thickens.

• Let it cool down completely.

Prepare the coffee liqueur syrup

Prepare the coffee cream

• In a large bowl, using a hand mixer, mix the cream cheese, heavy cream, and powdered sugar until well combined.

• Fold in the instant coffee and chocolate mousse and mix until soft peaks form. Now it’s ready to use.

Assemble the cake

• Place a layer of cake on your serving platter. Place a cake ring and parchment paper around it to keep the cake steady.

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

• Using a spatula, spread about 160g of coffee cream evenly over the cake layer.

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

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

• Finish with the third layer of cake.

• Apply 3 tablespoons of syrup and spread the rest of the coffee cream on top.

• Refrigerate at least 4 hours or overnight.

• For decoration you can leave the cake naked or half-naked and add fresh strawberries, chocolate sprinkles or chocolate chips on top. Enjoy!

Nourishment

Portion: 1 serve outCalories: 526kcalCarbohydrates: 70.4GProtein: 6GFat: 25.5GSaturated Fatty Acids: 13.4GCholesterol: 107mgSodium: 218mgPotassium: 229mgFiber: 1.6GSugar: 55.3GCalcium: 89mgIron: 2mg