Strawberry Chocolate Cake (Printable)
Rich chocolate cake with smooth ganache and fresh strawberries
# What You’ll Need:
→ Cake Components
01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1/2 teaspoon salt
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ Chocolate Ganache
12 - 1 cup heavy cream
13 - 8 oz semi-sweet chocolate, finely chopped
→ Strawberry Filling & Topping
14 - 2 cups fresh strawberries, sliced
15 - 1-2 tablespoons granulated sugar (optional)
16 - Extra whole or halved strawberries for decoration
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans thoroughly.
02 - In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt until uniformly blended.
03 - Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until fully incorporated. Gradually pour in boiling water while mixing until batter achieves a smooth, thin consistency.
04 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center emerges clean.
05 - Allow cakes to rest in pans for 10 minutes before transferring to wire rack. Cool completely before assembling.
06 - Heat heavy cream in small saucepan until it begins to simmer. Pour over chopped chocolate in a heat-proof bowl. Let stand for 2-3 minutes, then stir until mixture becomes glossy and smooth. Cool until thickened to spreadable consistency.
07 - Toss sliced strawberries with sugar if desired. Let stand for 10 minutes to release natural juices and soften slightly.
08 - Spread layer of ganache over first cake layer. Top with half the sliced strawberries. Position second cake layer, cover with remaining ganache, and arrange additional strawberries on top. Decorate with whole or halved strawberries as desired.
09 - Refrigerate assembled cake for minimum 30 minutes to ensure clean slicing and proper setting.
# Expert Advice:
01 -
- The combination of rich chocolate and bright juicy strawberries feels like something from a fancy bakery but comes together with ingredients you probably already have
- This cake manages to be impressive enough for celebrations while staying simple enough that you could make it on a Tuesday without stress
02 -
- The boiling water step seems wrong but it blooms the cocoa powder creating an incredibly moist tender cake that keeps for days
- Room temperature ingredients blend more easily so pull your eggs and milk out about 30 minutes before you start baking
03 -
- Chill your cake layers in the freezer for 30 minutes before frosting to reduce crumbs and make assembly easier
- Finely chop your chocolate before pouring hot cream over it so it melts evenly without needing extra heat