Strawberry Chocolate Cake (Printable)
Moist chocolate cake with fresh strawberries and rich ganache topping
# What You'll Need:
→ Cake
01 - 1 3/4 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 3/4 cup 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 whole milk
09 - 1/2 cup vegetable oil
10 - 2 tsp vanilla extract
11 - 1 cup boiling water
→ Strawberry Layer
12 - 2 cups fresh strawberries, hulled and sliced
13 - 2 tbsp granulated sugar
14 - 1 tbsp 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 tbsp powdered sugar
19 - 1/2 tsp vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - Add the eggs, milk, oil, and vanilla to the dry mixture. Beat until just combined. Slowly pour in the boiling water and stir until the batter is smooth. The batter will be quite thin.
04 - Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
05 - While the cakes bake, toss the sliced strawberries with sugar and lemon juice. Set aside for at least 20 minutes to allow the berries to release their juices and soften.
06 - Heat the heavy cream in a saucepan just until it begins to simmer. Pour the hot cream over the chopped chocolate and let stand for 2 minutes. Stir until completely smooth. Allow the ganache to cool slightly until it thickens but remains pourable.
07 - If using the whipped cream topping, beat the heavy whipping cream with powdered sugar and vanilla until soft peaks form.
08 - Place one cooled cake layer on a serving platter. Spread the macerated strawberries over the top, reserving a few for garnish. Drizzle half of the ganache over the strawberries. Optionally, spread a layer of whipped cream over the strawberry layer.
09 - Carefully place the second cake layer on top. Pour the remaining ganache over the top, allowing it to drip naturally down the sides. Garnish with the reserved strawberries.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers to set properly. Slice into portions and serve chilled.
# Expert Advice:
01 -
- The boiling water trick makes the chocolate cake impossibly tender and deeply flavored without any fancy technique.
- Fresh strawberries and rich ganache together create this gorgeous sweet tart contrast that feels luxurious but not heavy.
02 -
- If the cakes dome while baking, trim the tops flat with a serrated knife before assembling or your layer cake will slide apart like a wobbly sandwich.
- The ganache needs time to thicken, and if you pour it while it is too hot it will soak into the cake and disappear, so patience here is everything.
03 -
- Dust your cake pans with cocoa powder instead of flour to avoid those pale white streaks on the outside of your chocolate layers.
- Let the boiled water batter rest for five minutes before pouring into pans, as it helps the cocoa bloom fully and deepens the flavor.