Strawberry Chocolate Cake (Printable)
Moist chocolate layers with fresh strawberries and creamy ganache topping.
# 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 strawberries for garnish
18 - Chocolate shavings (optional)
# How To Make:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, unsweetened 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 smooth and no lumps remain.
04 - Gradually pour in the hot water while mixing on low speed until fully incorporated. The batter will appear 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 invert onto wire racks to cool completely before assembling.
07 - Combine the sliced strawberries, granulated sugar, and lemon juice in a medium bowl. Toss gently and let macerate for 15 minutes, stirring occasionally to release the natural 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 sit for 3 minutes, then stir until completely smooth and glossy. Allow 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 on top of the ganache.
10 - Place the second cake layer on top. Spread the remaining ganache evenly over the top and sides of the cake. Garnish 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 Tips:
01 -
- The combination of rich chocolate and bright, juicy strawberries tastes like something you would order at a bakery but somehow pulled off at home.
- That ganache alone is worth making this cake, and it spreads like a dream once you get the hang of it.
02 -
- That thin batter is not a mistake, it is the secret to an incredibly moist cake, so resist the urge to add more flour.
- Letting the ganache cool to a spreadable consistency before assembling makes the difference between a gorgeous layered cake and a chocolate puddle.
03 -
- Tap the filled cake pans gently on the counter before baking to release trapped air bubbles that cause uneven rising.
- Warm your spatula under hot water, dry it, then use it to smooth the ganache for a finish that looks professionally done.