Strawberry Chocolate Cake (Printable version)
Luscious chocolate cake layered with fresh strawberries and rich ganache topping
# 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 lemon juice
→ Chocolate Ganache
15 - 1 cup heavy cream
16 - 8 ounces semisweet chocolate, chopped
→ Whipped Cream
17 - 1 cup heavy whipping cream
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# How To:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - Add the eggs, milk, oil, and vanilla extract to the dry mixture. Beat until just combined. Slowly pour in the boiling water and stir until the batter is smooth. The batter will be thin — this is expected.
04 - Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
05 - While the cakes bake, toss the sliced strawberries with granulated sugar and lemon juice. Set aside for at least 20 minutes to allow the fruit to release its juices and soften.
06 - Heat the heavy cream in a saucepan just until it begins to simmer. Pour the hot cream over the chopped chocolate and let stand for 2 minutes. Stir gently until the mixture is completely smooth and glossy. Allow it to cool slightly until thickened but still pourable.
07 - If using the whipped cream topping, beat the heavy whipping cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form.
08 - Place one cooled cake layer on a serving platter. Spread the macerated strawberries over the top, reserving a few slices for garnish. Drizzle with half of the ganache. If desired, spread a layer of whipped cream over the strawberries.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the top, allowing it to drip naturally down the sides. Arrange the reserved strawberry slices on top as garnish.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers to set. Slice into wedges and serve chilled.
# Expert Advice:
01 -
- The boiling water trick makes the chocolate cake impossibly tender and deeply flavored without any fancy technique.
- Macerated strawberries soak in their own sugary juices and create a jammy layer that tastes like summer in January.
- The ganache drips down the sides in thick ribbons and makes everyone think you spent way more time than you actually did.
02 -
- Opening the oven door before the 25-minute mark will cause the cakes to sink in the center and no amount of ganache can hide that crater.
- The ganache needs time to thicken at room temperature before you pour it, otherwise it runs right off the cake like a chocolate waterfall and pools around the base.
- Chilling the assembled cake for a full hour is not optional, because cutting into it too early means the layers slide apart and you end up with a delicious but chaotic trifle.
03 -
- Dust your cake pans with cocoa powder instead of flour so you never get white streaks on the outside of your chocolate layers.
- Add a thin layer of strawberry jam between the cake and the fresh berries for an extra punch of fruit flavor that surprises people on the first bite.