Strawberry Chocolate Cake (Printable)
Moist chocolate cake with fresh strawberries and rich ganache layers
# What You'll Need:
→ Cake Batter
01 - 1 3/4 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 3/4 cup 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 whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water
→ Strawberry Layer
12 - 2 cups fresh strawberries, hulled and sliced
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon fresh lemon juice
→ Chocolate Ganache
15 - 1 cup heavy cream
16 - 8 oz semisweet chocolate, finely chopped
→ Whipped Cream Topping (Optional)
17 - 1 cup heavy whipping cream, cold
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line 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 evenly 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 uniform. The batter will be quite thin — this is expected.
04 - Divide the batter evenly between the two prepared cake 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 cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
05 - While the cakes bake, toss the sliced strawberries with granulated sugar and fresh lemon juice in a bowl. Set aside for at least 20 minutes to allow the berries to release their natural juices and develop flavor.
06 - Heat the heavy cream in a saucepan over medium heat just until it begins to simmer — do not boil. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently until the mixture is glossy and completely smooth. Allow to cool slightly until it thickens to a pourable consistency.
07 - If using the whipped cream topping, beat the cold heavy whipping cream with powdered sugar and vanilla extract using an electric mixer 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 few for garnish. Spread half of the chocolate ganache over the strawberries. If desired, add a layer of whipped cream on top of the strawberries before the ganache.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the top of the cake, allowing it to flow naturally down the sides. Arrange the reserved strawberries on top as garnish.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers to set and the flavors to meld. Slice into wedges and serve chilled.
# Expert Advice:
01 -
- The batter seems alarmingly thin when you pour it but trust me, that is the secret to an unbelievably moist crumb.
- Ganache dripping down the sides makes this look like it came from a bakery, yet the whole thing comes together with everyday ingredients.
- Those macerated strawberries create a syrupy layer that soaks into the cake and makes every bite sing.
02 -
- I once tried to assemble this cake while the layers were still warm and the ganache melted into a puddle, so patience is non-negotiable here.
- Boiling water might seem like a strange addition but it actually blooms the cocoa powder and creates the most tender, moist crumb you will ever taste.
03 -
- Spread a thin layer of strawberry jam on the bottom cake before adding the macerated berries for an extra fruity punch that takes it over the top.
- Use the best semisweet chocolate you can find because ganache has so few ingredients that quality is everything.