Strawberry Chocolate Cake (Printable)
Moist chocolate layers, macerated strawberries, and silky ganache for an elegant celebration dessert.
# What You'll 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 Steps:
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 flour, baking powder, baking soda, salt, cocoa powder, and sugar until evenly distributed.
03 - Add the eggs, vegetable oil, whole milk, and vanilla extract to the dry mixture. Beat until smooth and well combined.
04 - Gradually pour in the hot water, mixing on low speed until fully incorporated. The batter will be thin — this is normal.
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. Let the mixture macerate for 15 minutes, stirring occasionally until the strawberries release their juices.
08 - Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to boil, then immediately pour it over the chocolate. Allow it to sit for 3 minutes, then stir until completely smooth. Let the ganache cool until thickened but still spreadable.
09 - Place one cooled cake layer on a serving plate. Spread a thin, even layer of ganache over the top, then arrange the macerated strawberry slices in a single layer on top.
10 - Place the second cake layer on top. Spread the remaining ganache evenly 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 allow the ganache to set and ensure clean, even cuts.
# Expert Advice:
01 -
- The contrast between deeply chocolatey cake layers and bright, jammy strawberries is the kind of combination that makes people close their eyes when they take a bite.
- It looks like it came from a bakery but the steps are surprisingly manageable for a home cook willing to be patient with cooling times.
02 -
- Patient cooling is non-negotiable because warm cake layers will turn your beautiful ganache into a sliding mess and the strawberries will weep everywhere.
- The thin batter caught me off guard the first time but it produces the most incredibly moist crumb, so pour with confidence.
03 -
- Run your offset spatula under hot water, dry it quickly, and use it to smooth the ganache in long confident strokes for a professional looking finish.
- Reserve a few of the prettiest whole strawberries before you slice the rest for the filling so you have flawless ones ready for the top decoration.