Strawberry Chocolate Cake (Printable)
Moist chocolate layers with fresh strawberries and rich ganache topping
# What's Needed:
→ Cake
01 - 1 ¾ cups all-purpose flour
02 - 2 cups granulated sugar
03 - ¾ cup unsweetened cocoa powder
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
09 - ½ cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water
→ Strawberry Layer
12 - 2 cups fresh strawberries, hulled and sliced
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon fresh lemon juice
→ Chocolate Ganache
15 - 1 cup heavy cream
16 - 8 oz semisweet chocolate, chopped
→ Whipped Cream
17 - 1 cup heavy whipping cream
18 - 2 tablespoons powdered sugar
19 - ½ teaspoon vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, lining 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 uniformly blended.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat until just combined. Gradually pour in the boiling water while mixing continuously until the batter is smooth and free of lumps. The batter will be quite thin — this is expected.
04 - Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each layer comes out clean. Allow the cakes to rest in the pans for 10 minutes, then invert onto wire racks to cool completely.
05 - While the cakes cool, toss the sliced strawberries with granulated sugar and lemon juice in a medium bowl. Set aside for at least 20 minutes to allow the berries to release their natural juices and soften.
06 - Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer — do not let it boil. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let it stand undisturbed for 2 minutes, then stir gently from the center outward until the mixture is glossy and smooth. Allow the ganache to cool until it thickens to a pourable consistency.
07 - If using the whipped cream layer, combine the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form. Take care 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. Spread half of the chocolate ganache over the strawberries. If desired, add a layer of whipped cream on top.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the top of the cake, guiding it gently so it drips down the sides. Garnish with the reserved strawberry slices.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers to set properly. Slice into wedges and serve chilled.
# Tips for Success:
01 -
- The combination of rich ganache and juicy macerated strawberries tastes like something from a professional bakery, yet it is completely doable at home.
- That thin, pourable batter might worry you, but trust me, it bakes into the most incredibly moist chocolate crumb you have ever tasted.
02 -
- Do not panic when the batter looks impossibly thin after adding the boiling water, because that is exactly what gives this cake its signature moisture.
- Letting the cakes cool completely before assembling is non negotiable, since warm cake layers will melt the ganache into a messy puddle.
03 -
- Run your knife under hot water and wipe it dry between each slice for perfectly clean cuts that look bakery worthy.
- Chopping the chocolate for ganache into uniform small pieces ensures it melts evenly without any stubborn lumps remaining.