Strawberry Chocolate Cake (Printable View)
Moist chocolate layers with silky ganache and fresh berries create an irresistible dessert.
# What You Need:
→ Cake Components
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 and Topping
14 - 2 cups fresh strawberries, sliced
15 - 1-2 tbsp granulated sugar
16 - Extra whole or halved strawberries for decoration
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, ensuring thorough coverage to prevent sticking.
02 - Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large mixing bowl, breaking up any lumps for even distribution.
03 - Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until fully incorporated, approximately 2 minutes.
04 - Gradually pour boiling water into the batter while mixing continuously. The batter will appear thin; this is normal and ensures proper texture.
05 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted into the center emerges clean.
06 - Allow cakes to rest in pans for 10 minutes before carefully transferring to a wire rack. Cool completely to room temperature before assembly, approximately 1 hour.
07 - Heat heavy cream in a small saucepan until it reaches a gentle simmer. Pour over chopped chocolate in a heatproof bowl. Let stand for 2-3 minutes, then whisk until completely smooth and glossy. Cool until spreadable consistency is achieved.
08 - Toss sliced strawberries with granulated sugar if desired. Let stand for 10 minutes to release natural juices and soften slightly.
09 - Place first cake layer on serving plate. Spread generous layer of ganache over surface, arrange half the sliced strawberries on top. Position second cake layer, cover with remaining ganache, and decorate with additional strawberries. Refrigerate for 30 minutes before slicing for clean presentation.
# Expert Advice:
01 -
- The ganache sets into this velvety blanket that holds everything together while still staying soft enough to sink your fork into
- Fresh strawberries cut through all that chocolate richness like a bright little surprise in every single bite
02 -
- The batter will look terrifyingly thin after you add the boiling water but this is normal and necessary for the texture
- Let your ganache cool until its spreadable like soft butter otherwise it will slide right off your cake layers
03 -
- Brush each cake layer with a little strawberry simple syrup before assembly to keep them extra moist
- Freeze leftover cake layers wrapped in plastic and foil for up to a month