Strawberry Chocolate Cake (Print Layout)

Rich chocolate layers with silky ganache and fresh strawberries create an impressive dessert perfect for any celebration.

# What You Need:

→ Cake

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 ounces 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, oil, and vanilla to dry ingredients. Beat on medium speed until well combined. Gradually add boiling water, mixing until batter is smooth and thin.
04 - Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted in center comes out clean.
05 - Let cakes cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
06 - Heat cream in small saucepan until it just begins to simmer. Pour over chopped chocolate in a bowl. Let sit for 2–3 minutes, then stir until glossy and smooth. Cool until thickened but spreadable.
07 - Toss sliced strawberries with sugar if desired. Let sit for 10 minutes to soften slightly.
08 - Spread layer of ganache over first cake layer, top with half sliced strawberries. Place second cake layer on top, spread remaining ganache evenly, and arrange more strawberries on top. Decorate with extra whole or halved strawberries.
09 - Chill for at least 30 minutes before slicing for clean layers.

# Expert Suggestions:

01 -
  • The ganache sets up perfectly between layers, no sliding or slipping
  • Fresh strawberries cut through the richness in the most wonderful way
  • This cake tastes even better on day two, if it lasts that long
02 -
  • The batter will be very thin after adding boiling water, but this is correct
  • Ganache needs about an hour at room temperature to reach spreadable consistency
  • Cold cake layers are much easier to frost and assemble
03 -
  • Chop chocolate into small, even pieces for smooth melting
  • Brush cake layers with simple syrup for extra moisture
  • Buy a few extra strawberries, you will want the perfect ones for the top

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