Strawberry Chocolate Cake (Printable Version)
Moist chocolate layers, macerated strawberries and rich ganache combine for an elegant, make-ahead dessert.
# 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)
# How to Make It:
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, 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 be thin — this is normal.
05 - Divide the batter evenly between the two prepared cake pans. Bake for 30 to 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 transfer them to wire racks to cool completely before assembling.
07 - Combine the sliced strawberries, granulated sugar, and lemon juice in a small bowl. Let the mixture rest for 15 minutes, stirring occasionally, until the strawberries release their 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 immediately pour it over the chocolate. Let it sit for 3 minutes, then stir until completely smooth. Allow the ganache 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 over the ganache.
10 - Place the second cake layer on top. Spread the remaining ganache evenly over the top and sides of the cake. 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 Insights:
01 -
- The ganache practically makes itself while you handle everything else, so it never feels like a chore.
- That thin batter might worry you, but it bakes into the most ridiculously moist crumb you will encounter.
- Fresh strawberries between layers add a brightness that cuts through all that richness in the best way.
02 -
- Do not skip the parchment paper rounds, because this cake is so tender that it will stick to even a well greased pan.
- The ganache needs time to thicken before spreading, and rushing this step leads to a messy waterfall down the sides.
- Chilling the assembled cake before slicing gives you clean, bakery worthy layers instead of a crumbly landslide.
03 -
- Run your knife under hot water and wipe it dry between each slice for edges so clean they look like they belong in a bakery case.
- Always make the ganache before you start assembling, because it needs cooling time that you cannot rush no matter how impatient you feel.