Strawberry Chocolate Cake (Print Version)
Moist chocolate cake with fresh strawberry filling and glossy ganache, finished with berries.
# 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)
# How to Make It:
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 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 be thin — this is normal.
05 - Divide the batter evenly between the two prepared 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.
07 - Combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Let the mixture macerate 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 pour it over the chocolate. Let 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 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 Advice:
01 -
- The combination of deeply chocolatey sponge and barely sweetened fresh strawberries tastes like something from a bakery with a line out the door.
- Ganache sounds fussy but comes together with zero special equipment and makes you look like a genius.
02 -
- Do not skip the parchment paper rounds or you will be spooning crumbly cake bits onto a plate and calling it rustic.
- The batter being thin is not a mistake, so resist the urge to add more flour or you will end up with a dry dense slab.
03 -
- A splash of strawberry liqueur added to the macerating berries turns a great filling into something people will genuinely remember.
- Chop the chocolate for ganache smaller than you think necessary because uneven chunks leave stubborn lumps no amount of stirring can fix.