Strawberry Chocolate Cake (Printable)
Moist chocolate cake with fresh strawberries and rich ganache layers, perfect for special occasions.
# What You’ll Need:
→ Cake Batter
01 - 1 ¾ cups all-purpose flour (220 g)
02 - 2 cups granulated sugar (400 g)
03 - ¾ cup unsweetened cocoa powder (65 g)
04 - 1 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs
08 - 1 cup whole milk (240 ml)
09 - ½ cup vegetable oil (120 ml)
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water (240 ml)
→ Strawberry Layer
12 - 2 cups fresh strawberries, hulled and sliced (300 g)
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon fresh lemon juice
→ Chocolate Ganache
15 - 1 cup heavy cream (240 ml)
16 - 8 oz semisweet chocolate, finely chopped (225 g)
→ Whipped Cream Topping (Optional)
17 - 1 cup heavy whipping cream (240 ml)
18 - 2 tablespoons powdered sugar
19 - ½ teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F (175°C). 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 well combined and free of lumps.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until fully incorporated. Gradually pour in the boiling water while mixing on low — the batter will be quite thin, which is expected.
04 - Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes rest in the pans for 10 minutes, then invert onto wire racks to cool completely.
05 - While the cakes bake, toss the hulled and sliced strawberries with granulated sugar and fresh lemon juice in a bowl. Set aside for at least 20 minutes to allow the fruit to release its juices and develop flavor.
06 - In a small saucepan, heat the heavy cream just until it begins to simmer — do not boil. Remove from heat and pour over the chopped semisweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently from the center outward until smooth and glossy. Allow to cool slightly until it reaches a thickened but still 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 the 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, guiding it gently so it drips down the sides. Arrange the reserved strawberries on top as garnish.
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 Suggestions:
01 -
- The contrast of juicy, tangy strawberries against deep, dark chocolate is the kind of pairing that makes people close their eyes when they take a bite.
- That impossibly thin batter will worry you, but trust the process, because it bakes into the most incredibly moist cake you will ever make.
02 -
- That batter will look alarmingly watery when you pour it, but the boiling water is what makes this cake so incredibly moist, so do not panic and definitely do not add more flour.
- Letting the cakes cool completely before assembling is non negotiable, because even slightly warm cake will melt the ganache into a puddle.
03 -
- Dust your cake pans with cocoa powder instead of flour so you never get those white powdery streaks on the dark cake edges.
- A chilled bowl and cold cream will whip up faster and hold their shape longer, especially on a warm day in a steamy kitchen.