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A moist, elegant chocolate cake layered with bright strawberry filling and topped with silky chocolate ganache. Perfect for celebrations or a special treat.

Ingredients

Scale
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3/4 cup Unsweetened cocoa powder
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Whole milk
  • 1/2 cup Vegetable oil
  • 2 large Eggs
  • 1 tbsp Vanilla extract
  • 1 cup Boiling water
  • 2 cups Fresh strawberries (for filling)
  • 2 tbsp Cornstarch
  • 8 oz Semi-sweet chocolate (for ganache)
  • 1 cup Heavy cream (for ganache)
  • 1 cup Fresh strawberries (for decoration)

Instructions

  1. Preheat oven to 350°F (175°C) and grease and line three 8-inch round cake pans with parchment paper.
  2. Sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Add whole milk, vegetable oil, eggs, and vanilla extract to the dry mixture and mix on medium speed until just combined.
  4. Gradually pour in boiling water while mixing on low speed until the batter is smooth.
  5. Divide the batter evenly among the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the centers comes out clean.
  6. Let the cake layers rest in their pans for about 10 minutes, then turn them out onto wire racks and cool completely.
  7. Place chopped fresh strawberries and sugar in a medium saucepan over medium heat and stir gently for 5–7 minutes until the berries soften and release juices.
  8. Whisk cornstarch with a splash of water until smooth, stir into the strawberries, and cook 2–3 minutes more until thickened to a jam-like consistency; cool the filling completely before using.
  9. Heat heavy cream until just about to simmer, pour it over chopped semi-sweet chocolate, let sit 5 minutes, then stir until glossy and smooth to make ganache.
  10. Place one cooled cake layer on a serving plate and spread a generous layer of strawberry filling; repeat with the second layer.
  11. Top with the final cake layer and pour the ganache over the cake, allowing it to drip down the sides.
  12. Garnish the cake with fresh strawberries and optional chocolate shavings.

Notes

Use room temperature eggs and milk for a smoother batter and lighter cake., Do not overmix batter to avoid tough cake., Make strawberry filling a day ahead to deepen flavor and save time., Chill assembled cake for 30 minutes before serving for perfect slices., Ensure baking powder and baking soda are fresh for good rise., Use quality chocolate for ganache for best taste., Gluten-free option: substitute all-purpose flour with 1:1 gluten-free blend., Dairy-free option: use plant-based milks and coconut cream instead of dairy products., Vegan option: use flax eggs instead of regular eggs., Variations include swapping strawberries for other berries, adding nuts, extra chocolate, citrus zest, warming spices, and cream cheese or buttercream layers., Store cake covered airtight in fridge up to 5 days or freeze slices up to 3 months., Thaw frozen slices overnight in fridge or 1-2 hours at room temperature; warm slices briefly in microwave if desired.

Nutrition

Find it online: https://sweetovenstories.com/decadent-chocolate-strawberry-cake-for-sweet-moments/