Strawberry Chocolate Cake (Printable Version)
Moist chocolate layers with fresh strawberries and rich ganache topping
# Ingredient List:
→ 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 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs
08 - 1 cup (240 ml) whole milk
09 - 1/2 cup (120 ml) vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) boiling water
→ Strawberry Layer
12 - 2 cups (300 g) fresh strawberries, hulled and sliced
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon 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 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# How to Make:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans, lining 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 uniformly blended.
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 — it will be quite thin, which is expected.
04 - Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of each layer comes out clean. Allow the cakes to rest in their pans for 10 minutes, then invert onto wire cooling racks to cool completely.
05 - While the cakes bake and cool, toss the sliced strawberries with granulated sugar and lemon juice in a medium bowl. Set aside for at least 20 minutes to allow the berries to release their natural juices and develop a syrupy consistency.
06 - In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer — do not let it boil. Remove from heat and pour the hot cream 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 lump-free. Allow it to cool and thicken to a pourable consistency.
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 over-whip.
08 - Place one cooled 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 over the strawberries. If desired, spread a layer of freshly whipped cream over the strawberry layer for added richness.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the surface, gently nudging it so it flows down the sides in an elegant drip. Arrange the reserved strawberries on top as a garnish.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers and ganache to set properly. Slice into wedges and serve chilled.
# Expert Tips:
01 -
- The thin, almost suspiciously wet batter bakes into the most impossibly moist crumb you will ever encounter in a homemade chocolate cake.
- Macerated strawberries tucked between layers add a bright, juicy contrast that cuts straight through the richness of the ganache.
- It looks like it came from a boutique bakery but the entire thing comes together with basic pantry ingredients and zero fancy technique.
02 -
- The batter will look alarmingly thin, almost like soup, but this is exactly what makes the cake so incredibly moist, so trust the process and pour it into the pans with confidence.
- Let the cakes cool completely before assembling or the ganache will melt right off and slide into a puddle on your platter, which I learned the hard way on a humid July afternoon.
03 -
- Line the bottoms of your cake pans with parchment rounds before greasing and flouring to guarantee a clean, crumb free release every single time.
- A splash of hot coffee can replace the boiling water for a deeper, more complex chocolate flavor that most people will not be able to pinpoint but will absolutely notice.