Strawberry Chocolate Layered Cake (Printable View)
Decadent chocolate layers with fresh strawberries and rich ganache frosting
# What You Need:
→ Chocolate Cake Layers
01 - 1½ cups all-purpose flour (190 g)
02 - ¾ cup unsweetened cocoa powder (75 g)
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup granulated sugar (200 g)
07 - ½ cup packed brown sugar (100 g)
08 - 3 large eggs
09 - ½ cup vegetable oil (120 ml)
10 - 1 cup whole milk (240 ml)
11 - 2 teaspoons vanilla extract
12 - ½ cup hot brewed coffee (120 ml)
→ Chocolate Ganache
13 - 8 oz semi-sweet chocolate, finely chopped (225 g)
14 - 1 cup heavy cream (240 ml)
15 - 1 tablespoon unsalted butter
→ Strawberry Filling and Decoration
16 - 2 cups fresh strawberries, sliced, plus extra whole berries for decorating (280 g)
17 - 2 tablespoons strawberry jam (optional)
18 - 1 cup heavy whipping cream (240 ml)
19 - 2 tablespoons powdered sugar
# 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 medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the eggs with granulated sugar and brown sugar until the mixture is light and creamy. Mix in the vegetable oil, whole milk, and vanilla extract until well incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Stir in the hot brewed coffee until the batter is smooth. The batter will be thin—this is expected.
05 - Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let the mixture sit for 3 minutes, then add the butter and whisk gently until the ganache is smooth and glossy. Allow it to cool to room temperature.
07 - Beat the heavy whipping cream with the powdered sugar using an electric mixer until stiff peaks form. Set aside in the refrigerator.
08 - Place one cooled cake layer on a serving plate. Spread a thin layer of strawberry jam over the top if using. Spread half of the whipped cream over the jam, then arrange the sliced strawberries in an even layer over the cream.
09 - Place the second cake layer on top. Pour the chocolate ganache over the top, spreading it and allowing it to drip naturally down the sides. Decorate with the remaining whole strawberries. Refrigerate for 30 to 60 minutes before serving to allow the layers to set.
# Expert Advice:
01 -
- The combination of deep chocolate and bright, juicy strawberries is the kind of pairing that makes people close their eyes when they take a bite.
- Ganache sounds fancy but comes together in about five minutes with no special equipment.
- This cake turns any ordinary gathering into something people will remember and ask about for years.
02 -
- Patience with cooling is everything. If you try to assemble while the cake layers are still warm, the whipped cream will melt and the ganache will slide right off into a puddle on your plate.
- The coffee in the batter does not make the cake taste like coffee, but if you leave it out, you will notice the chocolate flavor seems flatter and less complex.
03 -
- If your ganache breaks or looks greasy instead of smooth, whisk in a tablespoon of warm cream and it will come back together almost instantly.
- Dust your cake pans with cocoa powder instead of flour after greasing so you never see white streaks on the finished chocolate layers.