Strawberry Chocolate Cake (Print Version)
Moist chocolate cake layers with rich ganache and fresh strawberries
# What You Need:
→ Cake
01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1/2 teaspoon salt
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ Chocolate Ganache
12 - 1 cup heavy cream
13 - 8 ounces semi-sweet chocolate, finely chopped
→ Strawberry Filling & Topping
14 - 2 cups fresh strawberries, sliced
15 - 1-2 tablespoons granulated sugar (optional)
16 - Extra whole or halved strawberries for decoration
# Preparation Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until well combined. Gradually add boiling water, mixing until the batter is smooth (it will be thin).
04 - Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
05 - Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
06 - Heat the cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until glossy and smooth. Cool until thickened but spreadable.
07 - Toss sliced strawberries with sugar, if desired, and let sit for 10 minutes to soften slightly.
08 - Spread a layer of ganache over the first cake layer, top with half the sliced strawberries. Place the second cake layer on top, spread remaining ganache evenly, and arrange more strawberries on top. Decorate with extra whole or halved strawberries.
09 - Chill for at least 30 minutes before slicing for clean layers.
# Expert Advice:
01 -
- The combination of rich chocolate and bright, juicy strawberries hits that perfect balance between indulgent and refreshing
- People honestly gasp when you slice into it, revealing those beautiful strawberry-studded layers
- The cake stays incredibly moist for days, which means you can make it ahead without any stress
02 -
- The batter really will look impossibly thin after adding boiling water, and I almost messed up my first cake by adding more flour, but trust the process, that thin batter is what makes it incredibly moist
- Room temperature ingredients blend better, so take your eggs and milk out of the fridge about 30 minutes before you start mixing
03 -
- Freeze your cake layers for 30 minutes before frosting, they will not slide around and you will not get crumbs in your ganache
- When arranging strawberries on top, start from the outside edge and work in circles toward the center, this creates the most professional-looking pattern