Strawberry Chocolate Cake (Printable version)
Moist chocolate layers with macerated strawberries and silky ganache, topped with fresh berries.
# What you need:
→ Chocolate Cake
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:
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 flour, baking powder, baking soda, salt, cocoa powder, and sugar until evenly blended.
03 - Add the eggs, vegetable oil, 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 expected.
05 - Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center of each layer comes out clean.
06 - Allow the cakes to rest in their pans for 10 minutes, then invert onto wire racks to cool completely.
07 - Toss the sliced strawberries with granulated sugar and lemon juice in a 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 pour it over the chocolate. Let sit for 3 minutes, then stir until the ganache is silky smooth. Allow it 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 top, then arrange the macerated strawberry slices in a single layer.
10 - Position the second cake layer on top. Spread the remaining ganache evenly over the top and sides. Garnish 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 portions.
# Expert Advice:
01 -
- The combination of juicy strawberries and rich ganache tastes like something you would order at a bakery but somehow made in your own kitchen.
- It looks impressive enough for a birthday but comes together without any fancy decorating skills.
- The cake stays incredibly moist for days, which means you can make it ahead without any stress.
02 -
- The batter will seem alarmingly thin when you add the hot water but this is what makes the cake so incredibly moist.
- Ganache that is too warm will slide right off the cake so let it cool until it has the consistency of thick frosting before spreading.
- Assemble the cake on the actual serving plate because once the ganache sets moving it becomes nearly impossible without a disaster.
03 -
- Toss a handful of sliced strawberries with a splash of strawberry liqueur if you want to elevate the filling into something truly special.
- Use a serrated knife and wipe it clean between each cut for bakery perfect slices every single time.