Strawberry Chocolate Cake (Printable)
Moist chocolate layers with fresh strawberries and rich ganache topping
# What You'll Need:
→ Chocolate Sponge
01 - 1 3/4 cups (220 g) all-purpose flour
02 - 2 cups (400 g) granulated sugar
03 - 3/4 cup (65 g) unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs
08 - 1 cup (240 ml) whole milk
09 - 1/2 cup (120 ml) vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) boiling water
→ Strawberry Filling
12 - 2 cups (300 g) fresh strawberries, hulled and sliced
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon fresh lemon juice
→ Chocolate Ganache
15 - 1 cup (240 ml) heavy cream
16 - 8 oz (225 g) semisweet chocolate, finely chopped
→ Whipped Cream Topping (Optional)
17 - 1 cup (240 ml) heavy whipping cream
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
02 - In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly blended.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until fully combined. Gradually pour in the boiling water while mixing until the batter is smooth and uniform. The batter will appear quite thin — this is expected.
04 - 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. Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks to cool completely.
05 - While the cakes bake, combine the sliced strawberries with granulated sugar and lemon juice in a bowl. Set aside for at least 20 minutes to allow the fruit to release its natural juices and develop flavor.
06 - Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer — do not boil. Remove from heat and pour over the finely chopped semisweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently until the mixture is glossy and smooth. Allow the ganache to cool and thicken slightly until it reaches a pourable consistency.
07 - If using the whipped cream topping, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form. Be careful not to overwhip.
08 - Place one cooled cake layer on a serving platter. Arrange a generous layer of the macerated strawberries over the top, reserving a few for garnish. Drizzle half of the chocolate ganache over the strawberries. If desired, spread a layer of whipped cream over the fruit.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the top of the cake, allowing it to flow naturally down the sides. Arrange the reserved strawberries on top as garnish.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers to set properly. Slice into portions and serve chilled.
# Expert Tips:
01 -
- The contrast between rich, fudgy chocolate and bright, juicy strawberries is the kind of flavor pairing that makes people close their eyes when they eat.
- It looks impressive enough for a celebration but the steps are surprisingly manageable if you take them one at a time.
02 -
- Cooling the cake layers completely before assembly is non-negotiable because warm cake will melt the ganache into a puddle and the whole structure will slide apart.
- The batter will seem alarmingly thin when you pour it into the pans, but that liquid is what makes the cake incredibly moist, so trust the process.
03 -
- Line the bottom of your cake pans with parchment paper rounds before greasing and flouring, which guarantees the layers release cleanly without sticking or tearing.
- A thin layer of strawberry jam brushed over the bottom cake layer before adding the macerated berries creates an extra fruity intensity that takes the whole dessert to another level.