Strawberry Chocolate Cake (Print Version)
Rich chocolate layers with luscious ganache and fresh strawberry filling
# 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
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until well combined. Gradually add boiling water, mixing until the batter is smooth.
04 - Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
05 - Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
06 - Heat the cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate in a 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, and let sit for 10 minutes to soften slightly.
08 - Spread a layer of ganache over the first cake layer, top with half the sliced strawberries. Place the second cake layer on top, spread remaining ganache evenly, and arrange more strawberries on top. Decorate with extra whole or halved strawberries.
09 - Chill for at least 30 minutes before slicing for clean layers.
# Expert Tips:
01 -
- The combination of rich chocolate and bright, juicy strawberries hits every flavor note you could want
- The ganache comes together in minutes but makes you look like a pastry pro
02 -
- The batter will seem alarmingly thin after adding boiling water, but this is normal and necessary for a moist cake
- Room temperature eggs and milk blend much more smoothly than cold ingredients straight from the fridge
03 -
- Invest in good chocolate for the ganache since it is the star of the show
- Brush each cake layer with simple syrup before assembly if making ahead