Chocolate Strawberry Cake With Basil Infused Buttercream

Get ready to experience a truly unforgettable dessert! This Chocolate Strawberry Cake with Basil-Infused Buttercream isn’t just a cake; it’s a harmonious blend of rich chocolate, sweet strawberries, and a surprising hint of fresh basil. The creamy, aromatic buttercream perfectly complements the moist chocolate cake, while the dark chocolate ganache and toasted almonds add a touch of elegance and crunch. This recipe is perfect for special occasions or simply when you want to treat yourself to something extraordinary. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients for Chocolate Strawberry Bliss

• All-Purpose Flour (200g / 1 ½ cups): The foundation of our cake, providing structure and a tender crumb. Using all-purpose flour ensures a balanced texture, not too dense and not too light.
• Unsweetened Cocoa Powder (60g / ½ cup): This is where the rich chocolate flavor comes from! Opt for a high-quality cocoa powder for a deeper, more intense chocolate experience. Dutch-processed cocoa powder will give a darker color and milder flavor, while natural cocoa powder will have a more acidic, fruity note.
• Baking Powder (1 tsp): A leavening agent that helps the cake rise, creating a light and airy texture. Make sure your baking powder is fresh for optimal results.
• Baking Soda (½ tsp): Another leavening agent, baking soda reacts with acidic ingredients (like cocoa powder) to create lift.
• Salt (¼ tsp): Enhances the flavors of all the other ingredients and balances the sweetness. A pinch of salt is crucial for a well-rounded flavor profile.
• Granulated Sugar (200g / 1 cup): Provides sweetness and helps to create a tender crumb. It also contributes to the cake’s moisture.
• Unsalted Butter, Softened (115g / ½ cup): Essential for a tender and flavorful cake. Make sure the butter is properly softened – not melted – for optimal creaming with the sugar.
• Large Eggs (2 pcs): Bind the ingredients together and add richness and structure. Using room temperature eggs helps them emulsify better.
• Vanilla Extract (Alcohol-Free) (1 tsp): Enhances the overall flavor of the cake, adding a warm and aromatic note. Alcohol-free vanilla extract is a great option for those who prefer to avoid alcohol.
• Whole Milk (120ml / ½ cup): Adds moisture to the cake and helps to create a smooth batter.
• Dark Chocolate, Melted (100g / 3½ oz): The star of the show! Use a good quality dark chocolate (around 70% cacao) for a rich and intense chocolate flavor.
• Fresh Strawberries, Hulled (150g / 5 oz / 1 cup): Adds a burst of fresh, fruity flavor to the buttercream. Choose ripe, fragrant strawberries for the best taste.
• Fresh Basil Leaves, Finely Chopped (1 tbsp): A surprising but delightful addition! Basil adds a unique herbaceous note that complements the chocolate and strawberries beautifully.
• Unsalted Butter, Softened (115g / ½ cup): Used in the buttercream, providing a creamy base.
• Powdered Sugar, Sifted (200g / 1 ½ cups): Creates a smooth and fluffy buttercream. Sifting the powdered sugar prevents lumps.
• Heavy Cream (2 tbsp + 120ml / ½ cup): Adds moisture and richness to both the buttercream and the chocolate ganache.
• Dark Chocolate, Finely Chopped (150g / 5 oz): Used in the ganache, providing a glossy and decadent finish.
• Unsalted Butter, Diced (15g / ½ oz): Adds shine and smoothness to the ganache.
• Sliced Almonds, Toasted (30g / 1 oz): Provides a delightful crunch and nutty flavor. Toasting the almonds enhances their flavor.
• Fresh Basil Leaf (1 leaf): For garnish, adding a pop of color and a hint of freshness.

Assembling the Masterpiece: A Step-by-Step Guide

1. Prepare the Cake Layers: Once the cakes are completely cooled, use a long, serrated knife to level the tops. This ensures a stable and visually appealing layered cake. Gently saw back and forth, removing any domed portions.
2. First Buttercream Layer: Place one cake layer on your serving plate or cake stand. Spread a thin, even layer of the strawberry-basil buttercream over the top. This initial layer acts as a ‘glue’ for the next cake layer and prevents crumbs from mixing into the final frosting.
3. Stacking the Layers: Carefully place the second cake layer on top of the buttercream-covered first layer, ensuring it’s aligned.
4. Crumb Coat Application: Apply a thin layer of buttercream all over the top and sides of the cake. This ‘crumb coat’ traps any loose crumbs, creating a smooth surface for the final frosting. Don’t worry about perfection at this stage; the goal is to seal in the crumbs.
5. Chilling for Stability: Refrigerate the crumb-coated cake for at least 20 minutes. This allows the buttercream to firm up, making it easier to apply the final layer of frosting.
6. Ganache Preparation: While the cake chills, prepare the chocolate ganache. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (small bubbles form around the edges). Do not boil.
7. Melting the Chocolate: Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 1 minute to allow the heat to melt the chocolate.
8. Creating a Smooth Ganache: Gently whisk the cream and chocolate together, starting from the center and working outwards, until the mixture is smooth and glossy. Stir in the diced butter until it’s fully incorporated and the ganache is even more lustrous.
9. Ganache Cooling & Pouring: Allow the ganache to cool slightly until it reaches a pourable consistency (around 30°C / 86°F). This is crucial for achieving a beautiful drip effect.
10. The Grand Finale: Ganache Drizzle: Slowly drizzle the cooled ganache over the chilled cake, starting from the center and allowing it to cascade down the sides. Use a spatula to gently guide the ganache if needed.
11. Almond & Basil Garnish: Sprinkle the toasted sliced almonds evenly over the top of the cake. Place a fresh basil leaf at the front for a vibrant pop of color and a hint of aromatic freshness.

The Magic of Basil with Chocolate and Strawberry

The combination of basil, chocolate, and strawberry might seem unconventional, but it’s a surprisingly harmonious blend. Basil contains compounds that enhance the sweetness of strawberries and complement the bitterness of dark chocolate. The basil’s slightly peppery and anise-like notes cut through the richness, creating a balanced and refreshing flavor profile. This isn’t just about taste; basil also adds an unexpected aromatic dimension that elevates the entire dessert experience.

Tips for a Perfect Ganache Drip

Achieving that perfect ganache drip requires a little finesse. The consistency of the ganache is key. If it’s too hot, it will run off the cake too quickly. If it’s too cold, it won’t drip at all. Cooling it to around 30°C (86°F) is ideal. You can speed up the cooling process by placing the bowl of ganache in an ice bath, stirring frequently. Start the drip from the center of the cake, allowing gravity to do its work. For a more controlled drip, use the back of a spoon to gently guide the ganache over the edges.

Strawberry-Basil Buttercream Variations

Feel free to experiment with the intensity of the strawberry-basil flavor. For a more pronounced basil flavor, increase the amount of finely chopped basil to 2 tablespoons. If you prefer a milder basil taste, start with 1 teaspoon and adjust to your liking. You can also use different types of basil, such as lemon basil or Thai basil, to create unique flavor variations. Consider adding a pinch of black pepper to the buttercream for a subtle spicy kick.

Storing Your Chocolate Strawberry Cake

This cake is best enjoyed within 2-3 days. Store it in an airtight container in the refrigerator to maintain its freshness and prevent the buttercream from melting. Before serving, allow the cake to sit at room temperature for about 30 minutes to soften the buttercream slightly. The ganache will firm up in the refrigerator, but it will still be delicious!

Frequently Asked Questions

Can I use frozen strawberries?

Yes, you can use frozen strawberries, but thaw them completely and drain off any excess liquid before pureeing. Fresh strawberries will yield the best flavor.

Can I make the cake layers ahead of time?

Absolutely! The cake layers can be baked a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator.

What if I don’t have a stand mixer?

You can use a hand mixer to cream the butter and sugar, but it will take a bit longer.

A Sweet Ending

This Chocolate Strawberry Cake with Basil-Infused Buttercream is a showstopper that’s sure to impress. The unexpected combination of flavors and the elegant presentation make it perfect for special occasions or simply a delightful treat. Don’t forget to save this recipe to your Pinterest board for easy access later! Save to Pinterest!

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