Strawberry Chocolate Cake (Printer-friendly)
Moist chocolate layers with silky ganache and fresh strawberries create an elegant dessert ideal for special occasions.
# What You’ll Need:
→ Cake Layers
01 - 1 3/4 cups all-purpose flour (220 g)
02 - 3/4 cup unsweetened cocoa powder (65 g)
03 - 2 cups granulated sugar (400 g)
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 (240 ml)
09 - 1/2 cup vegetable oil (120 ml)
10 - 2 tsp pure vanilla extract
11 - 1 cup boiling water (240 ml)
→ Chocolate Ganache
12 - 1 cup heavy cream (240 ml)
13 - 8 oz semi-sweet chocolate, finely chopped (225 g)
→ Strawberry Filling & Topping
14 - 2 cups fresh strawberries, sliced (300 g)
15 - 1-2 tbsp granulated sugar, optional (15-30 g)
16 - Extra whole or halved strawberries for decoration
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
02 - Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl to aerate and combine evenly.
03 - Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until fully incorporated. Gradually pour in boiling water while mixing until batter achieves a smooth, thin consistency.
04 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center emerges clean.
05 - Allow cakes to rest in pans for 10 minutes before transferring to a wire rack. Cool completely before assembling.
06 - Heat heavy cream in a small saucepan until it begins to simmer. Pour over finely chopped chocolate in a heat-safe bowl. Let stand for 2-3 minutes, then stir until glossy and smooth. Cool until thickened but spreadable.
07 - Toss sliced strawberries with sugar if desired. Allow to rest for 10 minutes to soften slightly and release natural juices.
08 - Spread a layer of ganache over the first cake layer, arranging half the sliced strawberries on top. Position the second cake layer, cover with remaining ganache, and decorate with additional fresh strawberries.
09 - Refrigerate assembled cake for at least 30 minutes to set layers for clean, even slicing.
# Expert Tips:
01 -
- The combination of rich chocolate and bright, juicy strawberries creates this incredible contrast that keeps every bite interesting
- It looks absolutely stunning but doesn't require fancy decorating skills or special equipment
- The cake stays incredibly moist for days, making it perfect for making ahead or bringing to gatherings
02 -
- The batter will be worryingly thin after adding the boiling water, but this is exactly what creates that moist, tender crumb
- Ganache can seize if you overheat the cream or get water in it—keep your eye on the cream and remove it as soon as bubbles appear
- Room temperature ingredients are your friend here, especially the eggs, for even mixing
03 -
- Invest in good quality chocolate—since ganache is mostly chocolate and cream, you'll really taste the difference
- Wrap your cake pans with bake-even strips or damp cake strips for perfectly level layers that don't dome
- Chill your assembled cake for 30 minutes before slicing to get those picture-perfect layers