Strawberry Chocolate Cake (Printable Version)
Moist chocolate layers, macerated strawberries and a silky ganache—serves 8-10, chills for cleaner slices.
# Ingredient List:
→ 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 strawberries
18 - Chocolate shavings
# How to Make:
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, 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 appear thin — this is normal.
05 - Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Combine the sliced strawberries, sugar, and lemon juice in a bowl. Let the mixture sit for 15 minutes, stirring occasionally, until the strawberries release their juices.
08 - Place the chopped chocolate in a heatproof bowl. Heat the 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 smooth and glossy. Allow to 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 strawberry slices on top of the ganache.
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 as desired.
11 - Refrigerate the assembled cake for at least 30 minutes before slicing to ensure clean, even cuts.
# Expert Tips:
01 -
- The combination of fresh fruit and deep chocolate feels indulgent without being overwhelmingly heavy.
- Every component can be prepped ahead so you are not scrambling on the day of your gathering.
02 -
- If the ganache gets too thick to spread, warm it gently in the microwave for 10 second bursts, stirring between each one.
- Do not skip the chilling step before serving because the layers need time to settle and bond together.
03 -
- Tap each filled cake pan gently on the counter before baking to release trapped air bubbles that cause uneven doming.
- Use a serrated knife with a gentle sawing motion to cut clean slices without dragging the ganache.