This chocolate strawberry brownie cake combines the goodness of gooey, fudgy brownies with sweet tart strawberries to create a magnificent layer cake, which is incredibly indulgent for Valentine’s Day.
How to make Chocolate Fudge Brownie Cake Layers:
This chocolate strawberry brownie cake is different – instead of light and fluffy cake sponges, you prepare a rich, dense, fudgy brownie that is supremely gooey and moist. It’s one of the easiest and quickest ways to make your cake layers. It also adds a very unique texture to your cake – it’s exquisitely fudgy so every bite gives you a feeling of biting into a slice of thick fudge.
You first begin by melting together chocolate and butter. Once it forms a beautiful pool of molten chocolate goodness, you then beat together sugar and eggs for a good 3 minutes. The eggs increase massively in volume and the colour turns to a beautiful pale yellow. Combine the two and your brownie batter is almost ready! The final flourish is the addition of the dry ingredients – flour and cocoa powder. This indulgent batter is then poured into 2 – 6 inch cake tins, and magic happens! I like to keep my brownie layers in the fridge overnight. I’ve always found that they taste so much better that way. It’s almost as if the flavours intensify and it becomes richer and fudgier. I find that 1 or even 2 day old brownies are the best tasting ones!
How to make chocolate buttercream for the chocolate strawberry brownie cake:
The chocolate buttercream here is made using the boiled milk buttercream frosting technique. Once the fluffy and perfectly sweetened frosting has been prepared, you add a generous amount of cocoa powder and beat it well until it gets light and fluffy! It’s so supremely light, far from being cloyingly sweet, in fact, it has an intensely rich cocoa flavour along with the indulgent fudgy brownie layers.
Flavours and Textures in this Chocolate Strawberry Brownie Cake:
There is a lot going on in this brownie layer cake. The most evident one is the texture of the brownies. Supremely moist and gooey, this layer cake does not have soft fluffy layers, but thick, rich indulgent cocoa layers. The salty chocolate buttercream (trust me, you want to use salted butter for this as it pairs impeccably with chocolate) adds a creamy element, which again is rich and full of intense cocoa flavour). Now, it is important to cut through the richness and what better way to do that than fresh, tart sweet strawberry jam made at home with just two ingredients. It just adds this freshness and a welcome sweetness to the cake, it is such an important element in the cake and whilst you can use store-bought jam, I’d highly recommend you make your own, you will not regret it!
I sincerely hope you make this for your loved one (or like me, for yourself) this Valentine’s Day! It’s absolutely delicious!
- 240 grams dark chocolate, chopped roughly
- 200 grams salted butter, room temperature
- 100 grams caster sugar
- 3 eggs + 1 yolk, room temperature
- 1 teaspoon vanilla extract
- 100 grams all purpose flour
- 1 tablespoon cocoa powder, unsweetened
- 1 batch boiled milk buttercream frosting
- 30 grams cocoa powder, unsweetened
- 200 grams fresh strawberries, chopped roughly
- 150 grams caster sugar
- 160 grams cream
- 80 grams chocolate
- Preheat oven to 160 C / 320 F
- Grease 2 6-inch cake tins and line the bottoms with parchment paper.
- In a microwave safe bowl, add chocolate and butter
- Melt in 10 second intervals until smooth, shiny and melted.
- Let it sit until it cools down to room temperature (or just a little warmer than room temperature but not hot)
- In another bowl, using electric beaters, beat the eggs, sugar and vanilla extract on medium speed for 3 minutes. It will turn pale in colour and expand massively in volume.
- Gently add half the egg mix into the chocolate mix.
- Using your spatula, fold the egg mix into the chocolate mix until it becomes uniform.
- Sift the all purpose flour and add the cocoa powder
- Fold again until just combined. Do not overwork the batter
- Divide the batter in half amongst the two prepared cake tins.
- Bake in the oven at 160 C / 320 F for 18 – 20 minutes or until a knife or skewer inserted in the center emerges clean but just with a few moist crumbs.
- Let the brownies cool down to room temperature. Wrap in silver foil and refrigerate overnight.
- The next day, take the brownies out and let them cool down to room temperature.
- Use a cake leveler to evenly slice brownie cakes into 4 equal layers (1 layer divided into two parts)
- Make the jam the same day as the brownies as it needs to cool completely, overnight.
- In a heavy bottomed saucepan, add the strawberries and caster sugar
- On a gentle low heat cook the berries and sugar until they break down and the sugar dissolves and cooks.
- It takes approximately 20 – 25 minutes and the mix will begin to bubble and thicken.
- Keep stirring occasionally to ensure the jam does not stick to the bottom of the saucepan.
- To test if the jam is done, swipe your finger across the spatula, if the path created remains clear and the jam does not spread, it’s ready.
- Pour into a container and let it first cool down to room temperature.
- Refrigerate for an entire day, it will thicken considerably as it cools down.
- Prepare the boiled milk buttercream frosting following the instructions in the video.
- For this recipe, I’ve only used full fat milk (no cream).
- Add the cocoa powder and beat for 4 minutes until well mixed and the frosting turns light and fluffy.
- Scrape the sides and bottom of the bowl after about 2 minutes of beating and beat again for 2 minutes of medium high speed.
- I’ve used a stand mixer to make the frosting for simplifying the process (due to large volumes of frosting) but you can use electric beaters and a big bowl and the frosting will work just fine.
- Melt chocolate and cream in a microwave safe bowl at 10 second intervals until well melted.
- Transfer to a piping bag and freeze for 3-4 minutes until just slightly warm.
- To assemble the cake, apply a small dollop of the buttercream frosting.
- Place one layer of the brownie, add the frosting, add the jam, top with another layer and repeat until all layers have been used.
- Crumb coat the cake, refrigerate for 3 – 4 hours or freeze for 10 minutes.
- Add a second layer of frosting to the cake (optional)
- Add the chocolate ganache drips and use a Wilton 6B tip to frost swirls on the top of the cake.
- Top with halved strawberries and your chocolate strawberry layer cake is ready.