Strawberry Chocolate Cake (Printable)
Moist chocolate layers, macerated strawberries, and silky ganache for a celebratory, elegant cake.
# 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 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 flour, baking powder, baking soda, salt, cocoa powder, and sugar until evenly distributed.
03 - Add the eggs, vegetable oil, milk, and vanilla extract to the dry mixture. Beat until smooth and well combined.
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 comes out clean.
06 - Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Combine the sliced strawberries, granulated sugar, and lemon juice in a small bowl. Set aside for 15 minutes, stirring occasionally until the strawberries release their juices.
08 - Place the chopped 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 smooth. Allow to cool until thickened but still spreadable.
09 - Place one cooled cake layer on a serving plate. Spread a thin layer of ganache over the top, then arrange the macerated strawberry slices evenly on top.
10 - Place the second cake layer on top. Spread the remaining ganache 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 for cleaner cuts.
# Expert Advice:
01 -
- The cocoa powder in the batter creates a depth that makes people think you spent all day when you barely broke a sweat.
- Fresh strawberries and chocolate ganache together are the kind of combination that makes everyone go quiet after the first forkful.
02 -
- Patience with cooling is non negotiable, I once rushed a warm cake into ganache and ended up with a puddle instead of a frosting.
- The thin batter is not a mistake, it is the secret to a remarkably tender and moist crumb that denser batters can never achieve.
03 -
- Tap the filled cake pans gently on the counter before baking to release trapped air bubbles that cause uneven doming.
- A splash of strawberry liqueur added to the filling transforms it from lovely to unforgettable without any extra effort.