Strawberry Chocolate Cake (Printable View)
Moist chocolate cake with fresh strawberries and rich ganache topping
# What You’ll Need:
→ Chocolate Cake
01 - 1 3/4 cups (220 g) all-purpose flour
02 - 2 cups (400 g) granulated sugar
03 - 3/4 cup (65 g) unsweetened cocoa powder
04 - 1 1/2 tsp baking powder
05 - 1 1/2 tsp baking soda
06 - 1 tsp salt
07 - 2 large eggs
08 - 1 cup (240 ml) whole milk
09 - 1/2 cup (120 ml) vegetable oil
10 - 2 tsp vanilla extract
11 - 1 cup (240 ml) boiling water
→ Strawberry Layer
12 - 2 cups (300 g) fresh strawberries, hulled and sliced
13 - 2 tbsp granulated sugar
14 - 1 tbsp lemon juice
→ Chocolate Ganache
15 - 1 cup (240 ml) heavy cream
16 - 8 oz (225 g) semisweet chocolate, chopped
→ Whipped Cream
17 - 1 cup (240 ml) heavy whipping cream
18 - 2 tbsp powdered sugar
19 - 1/2 tsp vanilla extract
# Cooking Steps:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line 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 evenly distributed and free of lumps.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until fully combined. Gradually pour in the boiling water while mixing continuously until the batter is smooth and velvety. The batter will appear quite thin — this is expected.
04 - Divide the batter evenly between the two prepared cake 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 bake, toss the hulled and sliced strawberries with granulated sugar and fresh lemon juice. Set aside at room temperature for at least 20 minutes to allow the juices to release and the flavors to intensify.
06 - In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer — do not allow it to boil. Remove from heat and pour over the chopped semisweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently from the center outward until the ganache is glossy and smooth. Allow it to cool until thickened slightly but still pourable.
07 - If using the whipped cream topping, combine the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl. Whip with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.
08 - Place the first cake layer on a serving platter. Arrange a generous layer of the macerated strawberries over the top, reserving a handful for garnish. Drizzle half of the chocolate ganache evenly over the strawberries. If desired, spread a layer of whipped cream over the strawberry filling for added richness.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the crown of the cake, allowing it to cascade naturally down the sides. Arrange the reserved strawberries on top as garnish.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers to set and the flavors to meld. Slice with a sharp knife warmed under hot water for clean portions. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The combination of deeply chocolatey cake and bright, tangy strawberries tastes like something from a professional bakery, but the method is surprisingly forgiving.
- Ganache sounds intimidating until you realize it is just two ingredients and a little patience, and it makes everything look gorgeous.
02 -
- I once tried to assemble this cake when the layers were still slightly warm and the ganache melted into a puddle that ran off the platter and onto the kitchen table. Patience is not optional here. Cool everything completely.
- Adding boiling water to the batter feels wrong the first time you do it, but that thin, watery batter is what produces the most moist, tender crumb you will ever taste in a chocolate cake.
03 -
- Line the bottom of your cake pans with parchment paper rounds before greasing and flouring. This guarantees the layers release perfectly without tearing, which is heartbreaking to deal with after they have baked beautifully.
- A squeeze of lemon juice over the strawberries does more than add brightness. It keeps the cut fruit vibrant and fresh looking even after hours of sitting on the cake.