Strawberry Chocolate Cake (Print View)
Moist chocolate layers, macerated strawberries, and silky ganache for an elegant celebration dessert.
# What You Need:
→ Chocolate Cake Layers
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 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 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 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 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 transfer them to wire racks to cool completely.
07 - Combine the sliced strawberries, granulated sugar, and lemon juice in a small bowl. Let the mixture 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 it 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 surface, then arrange the macerated strawberry slices on top.
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 cuts.
# Expert Hints:
01 -
- The combination of juicy strawberries and dark ganache tastes like a birthday party you did not know you needed.
- That thin batter will worry you every single time, but it bakes into the most tender crumb you will ever encounter.
02 -
- If you assemble the cake while the layers are even slightly warm, the ganache will melt and slide off in streaks, so patience is truly mandatory here.
- Adding a splash of strawberry liqueur to the filling transforms the flavor from pleasant to genuinely memorable, and it is a trick I now refuse to skip.
03 -
- The thin batter is your guarantee of a moist cake, so never be tempted to add extra flour to thicken it.
- Strain a tablespoon of the strawberry juices into the ganache for a subtle fruity note that surprises people in the best way.