Strawberry Chocolate Cake (Printable Version)
Moist chocolate layers with creamy ganache and fresh strawberry filling, ideal for celebrations.
# What You Need:
→ Cake
01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 tsp baking powder
05 - 1 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 tsp pure vanilla extract
11 - 1 cup boiling water
→ Chocolate Ganache
12 - 1 cup heavy cream
13 - 8 oz semi-sweet chocolate, finely chopped
→ Strawberry Filling & Topping
14 - 2 cups fresh strawberries, sliced
15 - 1-2 tbsp granulated sugar (optional)
16 - Extra whole or halved strawberries for decoration
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, oil, and vanilla to dry ingredients. Beat on medium speed until well combined. Gradually add boiling water, mixing until smooth batter forms.
04 - Divide batter evenly between prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
05 - Let cakes cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
06 - Heat cream in small saucepan until it just begins to simmer. Pour over chopped chocolate in bowl. Let sit for 2-3 minutes, then stir until glossy and smooth. Cool until thickened but spreadable.
07 - Toss sliced strawberries with sugar if desired. Let sit for 10 minutes to soften slightly.
08 - Spread layer of ganache over first cake layer. Top with half the sliced strawberries. Place second cake layer on top, spread remaining ganache evenly, and arrange additional strawberries on top. Decorate with extra whole or halved strawberries.
09 - Refrigerate for at least 30 minutes before slicing to ensure clean layers.
# Helpful Tips:
01 -
- The combination of rich chocolate and fresh strawberries hits every single craving spot
- People will think you spent hours in the kitchen but the process is actually quite forgiving
02 -
- That terrifyingly thin batter is exactly how it should be, so don't panic or add more flour
- Room temperature ingredients mix together much better than cold ones straight from the fridge
03 -
- Brush the cake layers with a little simple syrup before assembly if they seem dry
- Freeze the wrapped cake layers for up to 3 months if you want to get ahead