Strawberry Chocolate Cake (Print Version)
Moist chocolate layers with macerated strawberries and rich ganache, chilled for clean slices and festive serving.
# What You 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 fresh strawberries
18 - Chocolate shavings (optional)
# How-To:
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 all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, and granulated sugar until evenly blended.
03 - Add the eggs, vegetable oil, whole milk, and vanilla extract to the dry mixture. Beat until smooth and no lumps remain.
04 - Gradually pour in the hot water, mixing on low speed until fully incorporated. The batter will be thin — this is expected.
05 - Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center of each layer comes out clean.
06 - Let the cakes cool in their pans for 10 minutes, then carefully transfer to wire racks to cool completely.
07 - Combine the sliced strawberries, granulated sugar, and lemon juice in a small bowl. Set aside for 15 minutes, stirring occasionally until the strawberries release their 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 pour it over the chocolate. Let sit for 3 minutes, then stir until completely smooth. Allow to cool until thickened but still spreadable.
09 - Place one cooled cake layer on a serving plate. Spread a thin layer of ganache over the top, then arrange the strawberry slices evenly on top.
10 - Place the second cake layer on top. Spread the remaining ganache over the top and sides of the cake. Decorate with whole or halved strawberries and chocolate shavings if desired.
11 - Refrigerate the assembled cake for at least 30 minutes before slicing to ensure clean, even cuts.
# Expert Advice:
01 -
- The contrast between deep, dark chocolate and bright, juicy strawberries is genuinely magical and tastes far more indulgent than the effort required.
- That ganache pours like silk and makes you look like a professional pastry chef with almost zero practice.
02 -
- Patience with cooling is everything because warm cake layers will melt your ganache into a puddle and the whole thing will slide apart.
- That thin batter is supposed to look exactly the way it does and worrying about it is the number one reason people overmix and end up with tough cake.
03 -
- A splash of strawberry liqueur added to the filling transforms the flavor from lovely to unforgettable and guests will ask what your secret is.
- Warm your cake knife under hot water and dry it between each slice for bakery perfect cuts every single time.