Strawberry Chocolate Layered Cake (Printable)
Moist chocolate cake with fresh strawberries and rich ganache, ideal for special occasions.
# What You'll Need:
→ Cake Batter
01 - 1 3/4 cups all-purpose flour (220 g)
02 - 2 cups granulated sugar (400 g)
03 - 3/4 cup unsweetened cocoa powder (65 g)
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs
08 - 1 cup whole milk (240 ml)
09 - 1/2 cup vegetable oil (120 ml)
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water (240 ml)
→ Strawberry Layer
12 - 2 cups fresh strawberries, hulled and sliced (300 g)
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
→ Chocolate Ganache
15 - 1 cup heavy cream (240 ml)
16 - 8 oz semisweet chocolate, chopped (225 g)
→ Whipped Cream Topping (Optional)
17 - 1 cup heavy whipping cream (240 ml)
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
02 - In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until uniformly blended.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until fully combined. Gradually pour in the boiling water while mixing continuously until the batter is smooth and lump-free. The batter will be quite thin — this is expected.
04 - Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to rest in the pans for 10 minutes, then invert onto wire racks to cool completely.
05 - While the cakes cool, toss the hulled and sliced strawberries with granulated sugar and lemon juice in a medium bowl. Let them sit for at least 20 minutes to release their natural juices and intensify in flavor.
06 - In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Remove from heat and pour directly over the chopped semisweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently from the center outward until glossy and smooth. Allow the ganache to cool and thicken to a pourable consistency.
07 - If using the whipped cream topping, combine the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.
08 - Place one cooled cake layer on a serving platter. Spread a generous portion of the macerated strawberries and their juices across the surface, reserving a handful for garnish. Drizzle half of the chocolate ganache over the strawberries. Optionally, spread an even layer of whipped cream on top.
09 - Carefully position the second cake layer on top. Pour the remaining ganache over the top of the cake, allowing it to cascade naturally down the sides. Arrange the reserved strawberry slices on top as a garnish.
10 - Refrigerate the assembled cake for at least 1 hour to allow the layers and ganache to set properly. Slice into wedges and serve chilled or at room temperature.
# Expert Advice:
01 -
- The boiling water trick makes the chocolate flavor unbelievably deep and the crumb stays moist for days without any extra effort.
- Those macerated strawberries sitting in sugar and lemon create a quick jammy layer that tastes like you spent hours on a compote.
- Ganache dripping down the sides is pure theater and you barely have to touch it once you pour.
02 -
- Do not panic when the batter looks too thin after adding the boiling water because that is exactly what makes the cake so moist and tender.
- Let the cake layers cool completely before assembling or the ganache will melt right off and slide onto your counter in a chocolate puddle.
03 -
- Dust the cake pans with cocoa powder instead of flour so you never get those pale white streaks on the outside of your chocolate layers.
- Pour the ganache in the center of the top layer and use a spatula to gently nudge it toward the edges, letting gravity do most of the dripping work for a natural, beautiful finish.