Rich, decadent, and bursting with flavor, this Strawberry Chocolate Cake is the ultimate dessert for any occasion. Imagine layers of moist chocolate cake paired with a luscious strawberry filling and topped with a creamy chocolate ganache that melts in your mouth. It’s a show-stopper that’s easier to make than you think, and it’s guaranteed to impress friends, family, and guests. Whether you’re baking for a birthday, Valentine’s Day, or just to satisfy your sweet tooth, this recipe will hit all the right notes. Let’s dive into creating a dessert that blends the classic pairing of strawberries and chocolate into one irresistible treat.
Why You’ll Love This Recipe
This Strawberry Chocolate Cake combines the rich, indulgent flavor of chocolate with the fresh, fruity burst of strawberries. It’s a versatile recipe that works as well for an intimate dinner as it does for a large celebration. With its soft layers, creamy frosting, and juicy fruit accents, this cake is not only visually stunning but also incredibly satisfying. The recipe is beginner-friendly with clear, detailed instructions, and offers plenty of options to customize. If you’re looking for a dessert that delivers a balance of sweet, tangy, and rich chocolate goodness, this cake will win your heart.
Preparation Time and Servings:
- Prep time: 40 minutes
- Cook time: 35 minutes
- Total time: 1 hour 15 minutes
- Yield: One 9-inch, 3-layer cake
- Serving Size: 1 slice (serves 12)
Nutritional Information (per serving):
- Calories: 450
- Carbohydrates: 58g
- Protein: 5g
- Fat: 22g
- Fiber: 3g
- Sugar: 35g
Ingredients
For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
For the Strawberry Filling:
- 2 cups (300g) fresh strawberries, diced
- ½ cup (100g) granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp water
For the Chocolate Ganache Frosting:
- 1½ cups (340g) semi-sweet chocolate chips
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
For Garnish (optional):
- Fresh strawberries, halved or whole
- Chocolate shavings or curls
Step-by-Step Instructions
Step 1: Prepare the Chocolate Cake Layers
- Preheat the oven: Set your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine the wet ingredients: In another bowl, whisk the milk, vegetable oil, eggs, and vanilla extract. Gradually add this mixture to the dry ingredients and stir until smooth.
- Incorporate boiling water: Slowly add the boiling water to the batter, stirring until fully combined. The batter will be thin; this ensures a moist cake.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Strawberry Filling
- Cook the strawberries: In a medium saucepan, combine the diced strawberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring frequently, until the mixture thickens (about 5–7 minutes).
- Cool the filling: Remove from heat and allow the filling to cool completely before using it in the cake.
Step 3: Prepare the Chocolate Ganache Frosting
- Heat the cream: In a small saucepan or microwave, heat the heavy cream until it just begins to simmer.
- Melt the chocolate: Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth and glossy. Stir in the vanilla extract. Let the ganache cool to a spreadable consistency.
Step 4: Assemble the Cake
- Layer the cake: Place one cake layer on a serving plate. Spread a generous layer of strawberry filling on top, stopping about ½ inch from the edge. Repeat with the second layer.
- Frost the cake: Place the final layer on top. Use an offset spatula to spread the ganache over the top and sides of the cake, smoothing as desired.
- Decorate: Garnish with fresh strawberries and chocolate shavings for an elegant finish.
Ingredient Background
- Cocoa Powder: Choose high-quality unsweetened cocoa for a rich chocolate flavor. Dutch-processed cocoa works well for a deeper taste.
- Strawberries: Fresh, ripe strawberries are best for the filling and garnish, but frozen can be used when fresh are out of season.
- Heavy Cream: The fat content in heavy cream ensures a silky ganache that sets beautifully.
Technique Tips
- Room Temperature Ingredients: Ensuring your eggs and milk are at room temperature helps create a smoother batter and better cake texture.
- Measuring Flour: Lightly spoon flour into your measuring cup and level it with a knife to avoid dense cake layers.
- Ganache Consistency: If the ganache thickens too much, gently reheat it in 10-second bursts in the microwave.
Alternative Presentation Ideas
- Mini Cakes: Bake the batter in mini cake pans for individual servings.
- Sheet Cake: Make this recipe as a sheet cake for a simpler presentation.
- Cupcakes: Transform the recipe into cupcakes for a fun, portable dessert option.
Additional Tips for Success
- Chilling Layers: Chill the cake layers before assembly to make stacking and frosting easier.
- Piping Ganache: Use a piping bag to create decorative swirls or patterns with the ganache.
- Flavor Boost: Add a splash of almond extract to the ganache for a subtle nutty flavor.
Recipe Variations
- Chocolate-Covered Strawberry Cake: Dip whole strawberries in melted chocolate and use them as a decorative garnish.
- Strawberry Mousse Layer: Add a layer of light strawberry mousse between the cake layers for added texture.
- Dairy-Free Version: Use almond milk and dairy-free chocolate chips for a dairy-free cake.
Freezing and Storage
- Freezing: Wrap individual cake layers tightly in plastic wrap and store in an airtight container. Freeze for up to 2 months.
- Storing: Store the assembled cake in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
Healthier Twist Ideas
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour.
- Reduced Sugar: Use a sugar substitute like stevia or erythritol in the filling and cake.
- Greek Yogurt Frosting: Replace the ganache with a lighter Greek yogurt and honey frosting.
Serving Suggestions for Events
- Birthdays: Add colorful sprinkles or edible glitter to make the cake more festive.
- Anniversaries: Garnish with edible flowers for a romantic touch.
- Holidays: Decorate with themed toppers or chocolate figures to match the occasion.
Special Equipment
- 9-inch round cake pans
- Offset spatula
- Wire cooling rack
- Mixing bowls
Frequently Asked Questions
1. Can I use frozen strawberries for the filling?
Yes, frozen strawberries work well. Thaw them first and drain any excess liquid before using them in the filling.
2. Can I make the cake layers in advance?
Absolutely! Bake the layers up to 2 days ahead, wrap them tightly, and store them at room temperature or in the fridge.
3. How do I prevent my cake from sticking to the pans?
Grease the pans thoroughly, line them with parchment paper, and lightly dust them with cocoa powder.
4. Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour for great results.
5. What’s the best way to slice the cake cleanly?
Use a long, sharp knife dipped in hot water and wiped clean between cuts.
6. Can I use milk chocolate instead of semi-sweet for the ganache?
Yes, but it will create a sweeter ganache. Adjust the sugar in the cake if you prefer a less sweet dessert.
7. How long does the ganache take to set?
It typically takes 30–60 minutes at room temperature to reach a spreadable consistency.
8. Can I make the cake without eggs?
Yes, use a commercial egg replacer, applesauce, or mashed banana as an egg substitute.
Conclusion
This Strawberry Chocolate Cake is a beautiful fusion of indulgent chocolate and fresh strawberry flavors. Perfectly balanced and visually stunning, it’s a dessert that satisfies both the eye and the palate. With simple techniques and versatile variations, this cake is a go-to recipe for celebrations, gatherings, or just a quiet treat at hom