Chocolate Strawberry Cake
This Chocolate Strawberry Cake is just that — a decadent dessert that hits all the right notes of indulgence and flavor. Whether you're celebrating a special occasion or simply treating yourself after a long week, this cake is sure to bring a smile to your face.
Equipment
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Measuring cups and spoons
- 9-inch Round Cake Pans
- Cooling Rack
- Saucepan
- Offset Spatula
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chopped
For the Topping:
- 1 ½ cups fresh strawberries sliced
Instructions
Step 1: Preheat the Oven & Prepare the Pans
- Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly once it’s in.
- Grease two 9-inch round cake pans with butter or cooking spray, then lightly dust them with flour. This helps the cake layers come out clean and prevents sticking.
- If you're worried about the cakes sticking, you can line the bottom of the pans with parchment paper for extra assurance.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together 1 ¾ cups all-purpose flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and 1 tsp salt. Sifting helps remove any lumps and makes for a smoother batter.
- Stir the dry ingredients together to ensure they’re well combined.
- Pro Tip: Make sure to sift your cocoa powder — this will help it blend smoothly into the other dry ingredients and prevent clumping!
Step 3: Mix the Wet Ingredients
- In a separate mixing bowl, whisk together 2 cups granulated sugar, 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 tsp vanilla extract. Beat until the mixture is smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. It’s okay if the batter is a little lumpy — don’t overmix!
- Pro Tip: Be gentle when mixing! Overmixing the batter can make the cake dense instead of light and fluffy.
Step 4: Add Boiling Water
- Carefully pour 1 cup of boiling water into the batter. This step is what gives the cake its moist texture. The batter will look a little thin, but that’s exactly how it’s supposed to be.
- Stir until fully incorporated. Don’t worry if it seems a bit runny — that’s how we want it!
Step 5: Bake the Cake Layers
- Pour the batter evenly into the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Every oven is a bit different, so check the cake around the 30-minute mark.
- Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire cooling rack to cool completely.
- Pro Tip: Be patient while the cakes cool. If you try to frost them while they’re still warm, the ganache will melt and slide off!
Step 6: Make the Chocolate Ganache
- While the cake cools, make the ganache by heating 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil!).
- Remove from heat and add 8 oz of chopped semi-sweet chocolate. Stir gently until the chocolate has completely melted and the ganache is smooth and glossy.
- Let the ganache cool for about 10 minutes before using it to frost the cake.
- Pro Tip: If the ganache is too runny, let it cool a little longer until it thickens up to the right consistency for spreading.
Step 7: Assemble the Cake
- Once the cake layers are completely cool, it’s time to assemble.
- Place one cake layer on your serving plate or cake stand. If the top of the layer is domed, use a serrated knife to carefully trim it flat — this helps the second layer sit evenly and prevents slipping.
- Spread a thin, even layer of chocolate ganache on top, leaving about ½ inch of space around the edge (don’t spread it all the way to the sides). This prevents the ganache from spilling out when the top layer is added.
- Arrange half of the sliced strawberries evenly over the ganache layer, slightly pressing them into the ganache to hold them in place. Make sure the strawberries stay within the ganache-covered area and don’t reach the edge.
- Gently place the second cake layer on top, flat side down. Don’t press down too hard — just enough to secure the layers. If any ganache starts to ooze out, use a spatula to tidy up the edges.
Step 8: Add the Fresh Strawberries
- Arrange the sliced fresh strawberries on top of the cake. You can get creative with the arrangement, whether it's a simple circle or a more decorative design.
- For extra flair, you can drizzle a little more ganache over the strawberries for a beautiful finish.
Notes
Nutritional Value (Approximate per serving)
- Calories: 350–400 calories per slice (depending on exact portion size and ingredients used)
- Fat: 18–22 g
- Saturated Fat: 7–9 g
- Cholesterol: 45–55 mg
- Carbohydrates: 50–55 g
- Fiber: 3 g
- Sugar: 35–40 g
- Protein: 4–5 g
- Sodium: 200–250 mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.