Strawberry Chocolate Cake (Printable)
Moist chocolate layers with strawberry filling and glossy ganache, chilled for cleaner slices; serves 8–10.
# What You'll 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)
# Directions:
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 flour, baking powder, baking soda, salt, cocoa powder, and 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 be thin — this is normal.
05 - Divide the batter evenly between the two prepared pans. Bake for 30–35 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 invert onto wire racks to cool completely before assembling.
07 - In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Set aside for 15 minutes, stirring occasionally until the strawberries release their 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 it sit for 3 minutes, then stir until completely smooth. Allow the ganache to cool until thickened but still spreadable.
09 - Place one cooled 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 - Place the second cake layer on top. Spread the remaining ganache evenly over the top and sides of the cake. Decorate with whole or halved fresh strawberries and chocolate shavings if desired.
11 - Refrigerate the assembled cake for at least 30 minutes before slicing to allow the ganache to set and ensure clean, even portions.
# Expert Tips:
01 -
- The batter looks alarmingly thin, almost like soup, but trust the process because that is exactly what makes the crumb so impossibly moist and tender.
- Fresh strawberries and chocolate ganache together create this ridiculously luxurious combination that feels like it came from a bakery with a line out the door.
02 -
- If the ganache is too warm when you spread it, it will run right off the cake and pool on the plate, so wait until it has thickened to a spreadable peanut butter consistency.
- The cakes must be stone cold before assembly because even slightly warm layers will melt the ganache and turn your beautiful layer cake into a lopsided chocolate puddle.
03 -
- A splash of strawberry liqueur in the macerated berries adds a grown up depth that makes people ask what your secret is.
- This cake actually tastes better the next day after a night in the fridge, so making it ahead is not just convenient but genuinely recommended.