Strawberry Chocolate Cake (Printable)
Moist chocolate layers with fresh strawberries and silky ganache topping
# What You'll Need:
→ Cake Batter
01 - 1 3/4 cups (220 g) all-purpose flour
02 - 2 cups (400 g) granulated sugar
03 - 3/4 cup (65 g) 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 (240 ml) whole milk
09 - 1/2 cup (120 ml) vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) boiling water
→ Strawberry Layer
12 - 2 cups (300 g) fresh strawberries, hulled and sliced
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
→ Chocolate Ganache
15 - 1 cup (240 ml) heavy cream
16 - 8 oz (225 g) semisweet chocolate, chopped
→ Whipped Cream Topping (Optional)
17 - 1 cup (240 ml) heavy whipping cream
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
02 - In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until uniformly blended.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat until just combined. Gradually pour in the boiling water while mixing continuously until the batter is smooth and thin.
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 invert onto wire racks to cool completely.
05 - Toss the sliced strawberries with granulated sugar and lemon juice in a bowl. Set aside for at least 20 minutes to allow the fruit to release its natural juices and develop flavor.
06 - Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate and let it stand for 2 minutes. Stir gently until the mixture is glossy and smooth. Allow to cool until thickened to a pourable consistency.
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. Be careful not to overwhip.
08 - Place one cooled cake layer on a serving platter. Arrange a generous layer of macerated strawberries over the top, reserving a few for garnish. Drizzle with half of the chocolate 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 surface, allowing it to cascade down the sides naturally. Garnish with the reserved strawberries.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers and ganache to set properly. Slice into portions and serve chilled.
# Expert Advice:
01 -
- The contrast between deep, dark chocolate and bright, juicy strawberries is the kind of flavor pairing that never gets old.
- That boiling water trick makes the cake incredibly moist every single time, even if you are a beginner baker.
02 -
- Patience is everything with this cake because if you try to assemble while the layers are still warm, the ganache will slide right off into a puddle.
- The thin batter worried me the first time, but that boiling water is precisely what creates the most tender, moist crumb you will ever taste.
03 -
- Spread a thin layer of strawberry jam on the bottom cake before adding the berries for an extra fruity punch that ties everything together.
- If you want picture-perfect ganache drips, pour from a measuring cup with a spout and work slowly around the edges first.