Strawberry Chocolate Cake (Print Version)
Moist chocolate layers with creamy ganache and fresh strawberry filling.
# What You Need:
→ Cake Components
01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 tsp baking powder
05 - 1 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 tsp pure vanilla extract
11 - 1 cup boiling water
→ Chocolate Ganache
12 - 1 cup heavy cream
13 - 8 oz semi-sweet chocolate, finely chopped
→ Strawberry Filling & Topping
14 - 2 cups fresh strawberries, sliced
15 - 1-2 tbsp granulated sugar (optional)
16 - Extra whole or halved strawberries for decoration
# How To Make:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, oil, and vanilla to dry ingredients. Beat on medium speed until well combined. Gradually add boiling water, mixing until batter is smooth and thin.
04 - Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
05 - Let cakes cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
06 - Heat cream in small saucepan until it just begins to simmer. Pour over chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until glossy and smooth. Cool until thickened but spreadable.
07 - Toss sliced strawberries with sugar if desired, let sit for 10 minutes to soften slightly.
08 - Spread layer of ganache over first cake layer, top with half sliced strawberries. Place second cake layer on top, spread remaining ganache evenly, and arrange more strawberries on top. Decorate with extra whole or halved strawberries.
09 - Chill for at least 30 minutes before slicing for clean layers.
# Expert Tips:
01 -
- The combination of fresh strawberries and rich chocolate ganache creates this perfect balance between indulgent and refreshing
- This cake actually tastes better the next day, making it ideal for make-ahead entertaining
02 -
- Let the ganache cool until it spreads like peanut butter or it will slide right off the cake
- The batter will look worryingly thin after adding boiling water, but this is exactly what makes the cake so moist
03 -
- Chill your cake layers in the freezer for 30 minutes before frosting to reduce crumbs
- Use a serrated knife to level any domed tops for perfectly flat layers