Strawberry Chocolate Cake (Print View)
Moist chocolate cake layered with fresh strawberries and rich ganache, perfect for celebrations.
# What You Need:
→ Cake
01 - 1 3/4 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 3/4 cup 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 whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water
→ Strawberry Layer
12 - 2 cups fresh strawberries, hulled and sliced
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon fresh lemon juice
→ Chocolate Ganache
15 - 1 cup heavy cream
16 - 8 ounces semisweet chocolate, chopped
→ Whipped Cream Topping (Optional)
17 - 1 cup heavy whipping cream
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy release.
02 - In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly distributed.
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.
04 - Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes rest in the pans for 10 minutes, then invert onto wire racks to cool completely.
05 - While the cakes bake, toss the hulled and sliced strawberries with granulated sugar and fresh lemon juice. 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 over medium heat until it just begins to simmer. Remove from heat and pour over the chopped semisweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently until completely smooth and glossy. Allow to cool until thickened yet still pourable.
07 - If using the whipped cream topping, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form. Be careful not to overwhip.
08 - Place one cooled cake layer on a serving platter. Arrange the macerated strawberries in an even layer over the top, reserving a few berries for garnish. Drizzle half of the ganache over the strawberries. If desired, spread a layer of whipped cream over the fruit.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the cake, allowing it to flow naturally down the sides. Arrange the reserved strawberries on top as a garnish.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers and ganache to set properly. Slice into wedges and serve chilled.
# Expert Hints:
01 -
- The contrast between deep, dark chocolate and fresh, tangy strawberries is the kind of flavor pairing that makes people close their eyes when they take a bite.
- That thin batter will worry you, but it bakes into the most ridiculously moist crumb, and I have never once had it come out dry.
02 -
- Patience with cooling is not optional here, because assembling this cake while the layers are even slightly warm will turn your beautiful creation into a sliding, melting disaster.
- The first time I made the ganache I boiled the cream and it seized the chocolate into a grainy lump, so heat it gently and only until you see the faintest shimmer of movement at the edges.
03 -
- Line the bottom of your cake pans with parchment rounds before greasing and flouring so the layers release perfectly every single time without sticking or breaking apart.
- A thin smear of strawberry jam brushed onto the bottom cake layer before adding the macerated berries adds an extra dimension of fruitiness that will have people guessing your secret ingredient.