Strawberry Chocolate Cake (Printable Version)
Moist chocolate cake with fresh strawberries and rich ganache topping.
# What You Need:
→ 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 (Optional)
17 - 1 cup (240 ml) heavy whipping cream
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch 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 well combined and free of lumps.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat until just combined. Gradually pour in the boiling water while mixing continuously until the batter is smooth and uniform. The batter will appear quite thin — this is normal.
04 - Divide the batter evenly between the two prepared 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 their pans for 10 minutes, then invert onto wire racks to cool completely.
05 - While the cakes cool, toss the hulled and sliced strawberries with granulated sugar and lemon juice. Let the mixture sit for at least 20 minutes so the berries release their natural juices and soften.
06 - Heat the heavy cream in a small saucepan just until it begins to simmer — do not let it boil. 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 completely smooth. Allow it to cool slightly until it thickens to a pourable consistency.
07 - If using the whipped cream topping, beat the heavy whipping cream with powdered sugar and vanilla extract in a chilled bowl 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 over the strawberries. If desired, spread a layer of whipped cream over the fruit before adding the ganache.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the surface, allowing it to cascade naturally down the sides. 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 or at room temperature.
# Expert Suggestions:
01 -
- The combination of deeply chocolatey cake and bright, juicy strawberries is the kind of pairing that makes people close their eyes when they take a bite.
- That ganache dripping down the sides looks wildly impressive but honestly comes together in about five minutes with zero fancy technique.
02 -
- Patience with cooling is everything because if you try to assemble while the cakes are warm the ganache will slide right off into a puddle.
- The batter will look alarmingly thin when you pour it into the pans but trust the process because that water is what makes it so moist.
03 -
- Check your chocolate label for nut allergens if you are serving a crowd because many brands process on shared equipment.
- A chilled bowl and beaters make whipped cream come together faster and hold its shape longer.