Strawberry Chocolate Cake (Printable)
Moist chocolate layers, fresh strawberry filling and silky ganache, finished with strawberries and chocolate shavings.
# What You Need:
→ Chocolate Cake
01 - 1 ¾ cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ¾ cup unsweetened cocoa powder
06 - 1 ¾ cups granulated sugar
07 - 2 large eggs
08 - ½ cup vegetable oil
09 - 1 cup whole milk
10 - 1 teaspoon vanilla extract
11 - ¾ cup hot water
→ Strawberry Filling
12 - 2 cups fresh strawberries, hulled and sliced
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon lemon juice
→ Chocolate Ganache
15 - 8 oz semisweet chocolate, chopped
16 - 1 cup heavy cream
→ Decoration
17 - Whole or halved fresh strawberries
18 - Chocolate shavings (optional)
# Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, and granulated sugar until evenly distributed.
03 - Add the eggs, vegetable oil, whole milk, and vanilla extract to the dry mixture. Beat until the batter is smooth and free of lumps.
04 - Gradually pour in the hot water while mixing on low speed until fully incorporated. The batter will appear thin — this is expected.
05 - Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each layer comes out clean.
06 - Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to wire racks to cool completely before assembling.
07 - Combine the sliced strawberries, granulated sugar, and lemon juice in a medium bowl. Set aside for 15 minutes, stirring occasionally, until the strawberries release their natural juices.
08 - Place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to boil, then immediately pour it over the chocolate. Let the mixture sit for 3 minutes, then stir until completely smooth. Allow the ganache to cool until thickened but still spreadable.
09 - Place the first cake layer on a serving plate. Spread a thin, even layer of ganache over the top, then arrange the macerated strawberry slices in a single layer over the ganache.
10 - Position the second cake layer on top. Spread the remaining ganache evenly over the top and sides of the cake. Garnish with whole or halved strawberries and chocolate shavings if desired.
11 - Refrigerate the assembled cake for at least 30 minutes before slicing to ensure clean, even portions.
# Expert Advice:
01 -
- The combination of fresh strawberries and dark chocolate ganache tastes like something from a bakery window, but you can pull it off in your own kitchen.
- The cake stays remarkably moist for days, which means you can make it ahead and actually enjoy your own party.
02 -
- Do not rush the cooling step because warm layers will melt the ganache into a puddle and the whole cake will slide apart.
- Letting the ganache thicken at room temperature before spreading gives you far more control than trying to work with it while it is still warm and runny.
03 -
- Tap the filled cake pans gently on the counter before baking to release trapped air bubbles that can cause uneven surfaces.
- Taste your strawberries before sweetening them because out of season berries sometimes need a full tablespoon more sugar to shine.