Strawberry Chocolate Cake (Printable)
Moist chocolate layers with macerated strawberries and silky ganache, finished with fresh berries and shavings.
# What You'll 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 fresh 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 the flour, baking powder, baking soda, salt, cocoa powder, and sugar until evenly distributed.
03 - Add the eggs, vegetable oil, whole milk, and vanilla extract to the dry mixture. Beat until smooth and no lumps remain.
04 - Gradually pour in the hot water while mixing on low speed until fully incorporated. The batter will appear thin — this is expected.
05 - Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center of each layer comes out clean.
06 - Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
07 - Combine the sliced strawberries, granulated sugar, and lemon juice in a medium bowl. Let the mixture macerate for 15 minutes, stirring occasionally to release the natural juices.
08 - Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to boil, then pour it over the chocolate. Let sit for 3 minutes, then stir until completely smooth. Allow the ganache 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 surface, then arrange the macerated strawberry slices on top.
10 - Place the second cake layer on top. Spread the remaining ganache over the top and sides of the cake. Garnish with whole or halved fresh strawberries and chocolate shavings if desired.
11 - Refrigerate the assembled cake for at least 30 minutes before slicing to ensure clean, neat portions.
# Expert Advice:
01 -
- The contrast of deeply chocolatey cake against bright, juicy strawberries is the kind of flavor pairing that makes people close their eyes when they take a bite.
- Ganache sounds fancy, but it is genuinely just two ingredients melted together, and it makes you look like a professional.
02 -
- The thin batter is completely normal and is actually the reason this cake stays so incredibly moist after baking.
- Ganache needs time to thicken before spreading, and if you rush it you will end up with a drippy mess that slides right off the cake.
03 -
- A splash of strawberry liqueur in the filling transforms the flavor from lovely to absolutely unforgettable without any extra effort.
- Chilling the assembled cake for the full 30 minutes before slicing is the difference between a beautiful presentation and a collapsed, slippery mess.