Strawberry Chocolate Cake (Print version)
Moist chocolate layers with macerated strawberries and silky ganache, finished with fresh berries.
# Ingredient List:
→ 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.
05 - Divide batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before assembling.
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 just boiling, then pour over chocolate. Let sit for 3 minutes, then stir until smooth. Allow to cool until thickened but still spreadable.
09 - Place one cake layer on a serving plate. Spread a thin layer of ganache over the top, then arrange the macerated strawberry slices evenly on top.
10 - Place the second cake layer on top. Spread the remaining ganache over the top and sides. Decorate with whole or halved strawberries and chocolate shavings if desired.
11 - Refrigerate for at least 30 minutes before slicing for cleaner cuts and set layers.
# Expert Advice:
01 -
- The contrast between deep, dark chocolate and bright, juicy strawberries is the kind of flavor pairing that makes people close their eyes when they take a bite.
- It looks wildly impressive but the steps are surprisingly manageable if you take them one at a time.
02 -
- I once rushed the ganache and tried spreading it while it was still warm, which resulted in it sliding right off the cake in a dramatic chocolate waterfall.
- Letting the strawberry filling sit for the full 15 minutes is not optional, because that is when the magic happens and the juices transform into something syrupy and wonderful.
03 -
- Tap the filled cake pans gently on the counter before baking to release trapped air bubbles that cause uneven surfaces.
- Brushing the cooled cake layers with a little of the strawberry juice before assembling adds an extra layer of moisture and flavor that people will notice.