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A rich and tender chocolate layer cake paired with fresh, juicy strawberries, topped with whipped cream or silky chocolate ganache. Serves about eight people.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (Dutch-processed optional)
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (a pinch)
  • 2 large eggs, room temperature
  • 1 cup whole milk (or almond or oat milk for dairy-free option)
  • 1/2 cup vegetable oil (or melted butter)
  • 2 teaspoons pure vanilla extract
  • 2 cups fresh strawberries, sliced (ripe, juicy)
  • Whipped cream (for topping)
  • Chocolate ganache (made with heavy cream and dark chocolate chips)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two round cake pans and line bottoms with parchment paper.
  2. Sift cocoa powder to remove lumps.
  3. In a large bowl, whisk together all-purpose flour, sifted cocoa powder, granulated sugar, baking powder, and salt until evenly blended.
  4. In another bowl, beat eggs, milk, vegetable oil, and vanilla extract until smooth.
  5. Gradually pour wet ingredients into dry ingredients and stir just until combined, avoiding overmixing.
  6. Divide the batter evenly between the two prepared pans.
  7. Bake for 25–30 minutes or until a toothpick inserted into the centers comes out clean. Avoid opening the oven door during baking.
  8. Cool cakes in pans for about 10 minutes.
  9. Invert cakes onto wire racks and cool completely.
  10. Toss sliced strawberries with a bit of sugar to macerate, if desired.
  11. Spread whipped cream or chocolate ganache over one cake layer.
  12. Arrange sliced strawberries over the frosting.
  13. Place the second cake layer on top.
  14. Spread more frosting or ganache over the top and decorate with additional strawberries.

Notes

Use room temperature eggs and milk for better batter mixing and lighter cake., Sift cocoa powder to ensure smooth, lump-free batter., Choose ripe, in-season strawberries for best flavor and texture., Let cakes cool completely before frosting to prevent melting., You may substitute vegetable oil with melted butter for richer cake., Almond or oat milk can be used for dairy-free version., Instant espresso powder can be added (1 teaspoon) to deepen chocolate flavor., For a gluten-free version, use 1:1 gluten-free flour blend plus xanthan gum and possibly an extra egg for moisture., Store frosted cake with whipped cream or fresh strawberries in the refrigerator for 3-4 days., Frostings like chocolate ganache or buttercream can allow for room temperature storage up to 3 days., Freeze individual slices or layers wrapped tightly for up to 2 months., Thaw frozen cake in fridge overnight before serving., Make ganache a day ahead and reheat gently before using.

Nutrition

Find it online: https://sweetovenstories.com/irresistible-chocolate-strawberry-cake-recipe/