Strawberry Chocolate Cake (Printable Version)
Layered chocolate cake with macerated strawberries and smooth ganache; chill for cleaner slices. Serves 8-10.
# What You Need:
→ 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 (optional)
# How to Make It:
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 flour, baking powder, baking soda, salt, cocoa powder, and sugar until evenly distributed.
03 - Add eggs, vegetable oil, milk, and vanilla extract to the dry mixture. Beat until smooth and no lumps remain.
04 - Gradually pour in hot water while mixing on low speed until fully incorporated. The batter will be thin — this is normal.
05 - Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Combine sliced strawberries, sugar, and lemon juice in a small bowl. Set aside for 15 minutes, stirring occasionally until the strawberries release their juices.
08 - Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until it just begins to boil, then pour 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 in a single layer.
10 - Place the second cake layer on top. Spread the remaining ganache evenly over the top and sides of the cake. Decorate with whole or halved strawberries and chocolate shavings if desired.
11 - Refrigerate the assembled cake for at least 30 minutes before slicing to ensure clean, even portions.
# Expert Advice:
01 -
- The combination of fresh strawberries and chocolate ganache tastes like something from a bakery but happens right on your counter.
- That thin batter will terrify you, but trust the process because it bakes into the most tender, moist crumb you will ever encounter.
02 -
- The batter will look alarmingly thin and watery but this is normal and is precisely what creates that incredibly moist texture.
- Do not rush the cooling step because even slightly warm cake layers will melt your ganache into a puddle.
03 -
- Run your knife under hot water and wipe it dry between each slice for perfectly clean cuts that show off those beautiful layers.
- Taste your strawberries before sugaring them because peak season berries need less sweetening and out of season ones might need a touch more.