Decadent Chocolate Strawberry Cake
A rich and delightful cake featuring layers of chocolate and fresh strawberries, perfect for celebrations and family gatherings.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Substitutable with gluten-free flour for those with sensitivities.
- 2 cups Granulated sugar Maintaining sweetness is key, so avoid substitutions.
- 3/4 cup Unsweetened cocoa powder Skip Dutch-process cocoa for optimal leavening.
- 1 tbsp Baking powder Make sure it’s fresh for best results.
- 1 tsp Baking soda Do not substitute with baking powder.
- 1 tsp Salt Optional to reduce if you're watching sodium intake.
Wet Ingredients
- 1 cup Whole milk Substitute with almond or oat milk for a dairy-free option.
- 1/2 cup Vegetable oil Can use canola oil or melted coconut oil if desired.
- 2 large Eggs Flax seed meal mixed with water works for a vegan alternative.
- 1 tbsp Vanilla extract Pure vanilla is recommended for the best taste.
- 1 cup Boiling water Don't skip this crucial step for texture.
Strawberry components
- 2 cups Fresh strawberries Can substitute with strawberry jam or frozen strawberries.
- 2 tbsp Cornstarch Use arrowroot or tapioca starch if needed for thickening.
Chocolate ganache
- 8 oz Semi-sweet chocolate Dark chocolate works for a more intense taste.
- 1 cup Heavy cream There are dairy-free alternatives for those avoiding dairy.
Toppings
- 1 cup Fresh strawberries (for decoration) Consider adding chocolate shavings for extra elegance.
Instructions
Preparation
- Preheat the oven to 350°F and prepare two 8- or 9-inch round pans by greasing and lining them with parchment.
- Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix milk, oil, eggs, and vanilla, then combine with the dry mix until just blended. Slowly stir in the boiling water for a thin, smooth batter.
Baking
- Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs; cool completely on a rack.
Making Filling and Ganache
- Make the strawberry filling by gently cooking 2 cups chopped strawberries with cornstarch and a splash of water until thickened; cool before assembling.
- For ganache, heat heavy cream until steaming, pour over chopped chocolate, let sit 1 minute, then stir until smooth and glossy. Cool to spreadable consistency.
Assembly
- Layer one cake with strawberry filling, top with the second layer, pour ganache over the top, and smooth to the edges.
- Decorate with reserved fresh strawberries and optional chocolate shavings; chill briefly before slicing for cleaner cuts.
Notes
Use room-temperature eggs and milk for even batter and better rise. Don't skip the boiling water step; it helps bloom the cocoa and keeps the cake moist. Chill the cake briefly before slicing to get clean layers and neater slices. Store leftover cake covered in the fridge for up to 4 days; bring to room temperature before serving.