Strawberry Chocolate Cake (Printable)
Moist chocolate layers with macerated strawberries and silky ganache, chilled for cleaner slices and elegant presentation.
# What You’ll 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 strawberries
18 - Chocolate shavings (optional)
# Directions:
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 distributed.
03 - Add the eggs, vegetable oil, whole 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 cool in their pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
07 - In a small bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Set aside 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 mixture is completely smooth and glossy. 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 on top of the ganache.
10 - Place the second cake layer on top. Spread the remaining ganache evenly over the top and sides of the cake. Decorate 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, even cuts.
# Expert Suggestions:
01 -
- The batter looks impossibly thin when you pour it but bakes into the softest, most tender crumb you will ever cut into.
- Fresh strawberries and chocolate ganache together create a combination that makes people close their eyes when they take the first bite.
02 -
- Opening the oven door before the cakes have been in for at least 25 minutes can cause them to sink in the middle, so resist the urge to check early.
- Ganache that is too warm will slide right off the cake, so let it cool until it has the consistency of peanut butter before spreading.
03 -
- Tap the filled cake pans gently on the counter before baking to release trapped air bubbles that can cause uneven rising.
- A splash of strawberry liqueur mixed into the filling transforms it from great to unforgettable with almost no effort.