Strawberry Chocolate Cake (Print Version)
Moist chocolate layers with fresh strawberries and rich ganache topping
# What You'll Need:
→ Cake
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 Layer
12 - 2 cups (300 g) fresh strawberries, hulled and sliced
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
→ Chocolate Ganache
15 - 1 cup (240 ml) heavy cream
16 - 8 oz (225 g) semisweet chocolate, chopped
→ Whipped Cream (Optional)
17 - 1 cup (240 ml) heavy whipping cream
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
02 - In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until uniformly blended.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat until just combined. Gradually pour in the boiling water while mixing continuously until the batter is smooth and fluid in consistency.
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 rest in the pans for 10 minutes before turning them out onto wire racks to cool completely.
05 - While the cakes cool, toss the hulled and sliced strawberries with granulated sugar and lemon juice in a bowl. Set aside for at least 20 minutes to allow the berries to release their natural juices and develop flavor.
06 - Heat the heavy cream in a saucepan just until it reaches a gentle simmer. Remove from heat and pour over the chopped semisweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir until the mixture is glossy and completely smooth. Allow to cool slightly until it thickens to a pourable consistency.
07 - If using, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer or whisk 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 slices for garnish. Drizzle half of the chocolate ganache over the strawberries. Optionally, spread a layer of whipped cream over the strawberry filling.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the surface, allowing it to cascade naturally down the sides. Garnish with the reserved strawberry slices.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers to set firmly. Slice into portions and serve chilled.
# Expert Advice:
01 -
- The batter includes boiling water which sounds strange but unlocks a depth of chocolate flavor that surprises people every single time.
- Macerated strawberries create their own quick syrup so you never need to buy or make a separate filling.
02 -
- The batter will look alarmingly thin and watery when you add the boiling water but this is exactly right and trying to fix it with more flour will ruin the texture.
- Ganache needs patience because if you try to spread it while it is too hot it will slide right off the cake and pool around the platter in a disappointing puddle.
03 -
- Tap each filled cake pan firmly on the counter before baking to release trapped air bubbles that cause uneven doming during the bake.
- Chill the assembled cake uncovered for the first thirty minutes then loosely tent it with foil so the ganache stays glossy without absorbing refrigerator odors.