This post is a paid collaboration with Rörstrand.
A few months ago, Swedish iconic brand Rörstrand reached out to me and asked if I wanted to create a cake for their new Swedish Grace cake stand (you’ve probably already seen this beautiful cake stand in my Gingerbread Village cake post). I think it’s pretty clear what my answer was?! YES!
At first it was difficult to think of something other than a classic Swedish princess cake or a cream cake with strawberries. I wanted to create something that felt like me, something that looked fantastic but wasn’t overly complicated and that you could bake all year round with either fresh or frozen berries. This chocolate cake is my very favorite, and the swiss meringue buttercream tastes like the best strawberry ice cream ever, paired with a dark chocolate glaze. Simple yet oh so delicious! And this cake will feed a LOT of people.
I find that this cake tastes even better after a couple of days in the fridge (but definitely make sure you don’t have strong smelling foods in the fridge, or place a cake dome/cover over the cake if possible), there’s just something about chocolate cake that’s been allowed to rest for a couple of days. You can make the cake layers a day or two ahead if you want!
As for the frosting, if you’re unfamiliar with swiss meringue buttercream PLEASE don’t throw it out if it curdles. That is completely normal! It happened to me the first time I tried it too (actually it happens quite often, but I know now it will come together) and I swore there was something wrong with the recipe. So I piped the curdled buttercream onto my cupcakes and let’s just say it wasn’t pretty. So please just keep beating and it will come together eventually. I promise, it’s so worth it! It’s the best buttercream ever. You can totally use raspberries instead of strawberries if you prefer the flavor combo of those two. Or why not a mix of strawberries and raspberries!?
CHOCOLATE CAKE WITH STRAWBERRY BUTTERCREAM AND DARK CHOCOLATE GLAZE
Makes one 20 cm cake – serves 15-20
This cake can be made 1-2 days ahead (actually it gets better after a day or two), wrapped in plastic wrap or stored in a airtight container. If strawberries aren’t in season, frozen work too! You can find the recipe in Swedish on Rörstrand’s website.
- 300 g (2 3/4 sticks) salted butter
- 175 ml (3/4 cup) milk
- 360 g (2 1/2 cup) all purpose flour
- 100 g (1 cup) cocoa powder
- 2 1/4 tsp. baking soda
- 1/4 tsp. flaky salt
- 450 g (2 cups + 1 1/2 tbsp.) granulated sugar
- 3 medium eggs
- 250 ml (1 cup) sour cream
- 150 ml (2/3 cup) freshly brewed, strong coffee
- 225 g fresh or frozen strawberries
- 8 medium egg whites
- 400 g (barely 2 cups) granulated sugar
- 500 g (2 1/4 cups / 4 1/2 sticks) butter (I use salted butter but go ahead and use unsalted if you prefer)
- 2 tsp. vanilla extract
DARK CHOCOLATE GLAZE
- 125 g dark chocolate (70%), chopped
- 75 g salted butter
- Preheat the oven to 175°C (350°F). Grease and flour/breadcrumb two 20 cm (8 inch) round cake pans.
- Melt the butter in a saucepan and add the milk to the pan.
- Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add the butter mixture, sugar, eggs, sour cream and coffee and stir until smooth.
- Divide the batter evenly between the two prepared pans.
- Bake on the middle oven rack for 35-40 minutes or until a cake tester comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
- If you’re using fresh strawberries, rinse and hull them and use an immersion blender to make a puree. If you’re using frozen strawberries, heat them in a sauce pan or microwave, then mix into a puree. Strain the mixture for a smoother buttercream, but this step isn’t necessary.
- Combine the egg whites and sugar in a clean and heatproof bowl (preferably stainless steel or glass). Place the bowl over a saucepan with simmering water. The bowl should fit snugly, and the water should not be touching the bowl.
- Constantly whisk the sugar and egg white mixture with a whisk until the mixture reaches about 65°C (about 140-150°F). If you don’t have a sugar thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot to the touch, it’s ready.
- Remove the bowl from the heat, beat until white, fluffy and cool with a stand- or electric mixer. This step will take anywhere from 5-15 minutes.
- When the bowl feels cool to the touch, start adding the butter, piece by piece. Don’t worry if the mixture looks curdled and soupy just keep beating – eventually it will become smooth! Add the vanilla and strawberry puree and beat until completely smooth.
ASSEMBLY & DARK CHOCOLATE GLAZE
- Split both cake layers in half using a serrated knife. Place the first cake layer on a plate or cake stand. Spread with a layer of buttercream. Repeat with remaining layers.
- Spread the buttercream on the top and sides of the cake using an offset spatula. Check out my guide on how to fill and cover a cake here. Save some of the buttercream for piping on top of the cake. Place the cake in the fridge while you prepare the glaze.
- Glaze: Place the chocolate and butter in a sauce pan and place it over low heat. Stir often until everything is melted. Let cool to room temperature (but make sure it doesn’t thicken too much, it should still be liquid). Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides. Let stand for a few minutes before piping the leftover frosting on top of the cake.
En så himla fin bildserie – mycket inspirerande!
Tack Jasmine, vad glad jag blir! Kram
A new recipe made me very happy to see you thank you.
Glad you liked it! 🙂
Beautiful cake! I’m wanting to use this chocolate glaze on top of your vegan cheesecake recipe. Could I use vegan butter for that and get the same result?
Thank you so much!! I’m sure you could, I’ve never tried it myself but I would start with a smaller amount of vegan butter (I’ve made cinnamon buns with it before and found that vegan butter contained more moisture, probably depends on the brand as well) and then add more if needed for a nice and runny consistency!
Christa Litjens says
Hi Linda! New fan from Holland here! What a lovely cake and I also love the Rörstrand items! Could you tell me what combination of colours you use? I guess Pink, White and Stone, am I right? I’m going to follow your blog, came here through David & Luise…. XXX
Hi Christa! So nice to have you here 🙂 Yes, they are the pink (rose), white (snow) and grey (stone). Absolutely lovely colors, and make sure to check the one called ‘Ice’ too! xxx
Wow! It looks amazing. I’m definitely trying it. I’m not very fond of coffee though : do you have any suggestions on a replacement? All the best!
Thanks Silvia! Youcan definitely use hot water instead of the coffee 🙂
Hi! How high the cake we get in result? Thnx <3
Hi Nadya! 🙂 It will be as tall as in the photos, can’t say exactly but pretty tall!
Linda I adore your recipes and cook books all the way from Australia. Just wondering if this recipe would work using three 6 inch pans or would the quantities have to change?
Beautiful creation as always
Aw, thank you for your kind words! You could probably use three 6 inch pans for the batter – the cake will be suuper tall though 🙂 I would probably use this recipe which is very similar but made for 6inch pans: https://www.callmecupcake.se/2016/11/chocolatecake-chocolatehazelnutfrosting.html
You won’t need all of that buttercream I think, unless you want to do some kind of fancy piping! I would probably reduce the recipe to either 4 (half) or 6 egg whites. Hope that helps! 🙂
When you say that the cake can be stored in the fridge for one or two days, do you refer to the assembled cakes or just the chocolate cake layers?
Hi Sarah! You can definitely store the assembled cake for a few days in the fridge! It gets even better in my opinion 🙂 Just make sure you have no strong smelling foods in the at the same time. The cake layers can be stored at room temp for a couple days if needed, well wrapped, but I find it’s usally better to freeze them! Hope that helps 🙂
Do you use 175C with fan or just top and bottom heating. I’m never sure which to use.
Hi Ivana! I use top and bottom heat, my oven is old and doesn’t have the fan option 🙂 But you can use fan too but I think you should lower the temperature a little bit!
Amo tu blog, te mando un abrazo desde Buenos Aires, Argentina
I was wondering what type of cocoa powder you are using with this cake – unsweetened or just normal one (like Nestle one)?
Hi Francesca! Always unsweetened! 🙂
You’re right- you have to just keep beating that frosting! I had to chill it for a bit and then get back to beating but it turned out! This is a really tasty cake and beautiful (Next time I need to be slightly more patient in letting my chocolate glaze cool so it was less runny! 🙂 ). Thanks for the fun and challenging recipe.
I am making this recipe and encountered some trouble with the buttercream. It was all working out ok but then when I added the strawberry purée, the mixture split. Then I tried to warm it up a little and it recombined but is now quite thin and water wet and won’t stay on the cake. Can the buttercream be fixed? What do you think went wrong?
It sounds completely normal, the mixture will almost always split when you add the puree, you just need to keep beating the buttercream until it all comes together! Same goes for when it is very runny in texture, it just needs to become a little colder, then beat it again. Trust me, it has all happened to me many times and it always works out!
Seema Sharma says
This cake looks tempting! Who doesn’t like strawberry…
A favorite for sure! Thanks so much 🙂
Tengo una pregunta:
Para 15-20 porciones?
Gracias. Maravilloso pastel, como todo lo que subes❤️
It depends on how 'hungry' people are, that's why I always say an approximate! Sorry for not being able to help more!