Strawberry Chocolate Cake (Printable)

Rich chocolate layers with ganache and fresh strawberry filling

# What You'll 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 tsp baking powder
05 - 1 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 tsp pure vanilla extract
11 - 1 cup boiling water

→ Chocolate Ganache

12 - 1 cup heavy cream
13 - 8 oz semi-sweet chocolate, finely chopped

→ Strawberry Filling & Topping

14 - 2 cups fresh strawberries, sliced
15 - 1-2 tbsp granulated sugar (optional)
16 - Extra whole or halved strawberries for decoration

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until well combined. Gradually add boiling water, mixing until the batter is smooth.
04 - Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
05 - Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
06 - Heat the cream in a 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, and let sit for 10 minutes to soften slightly.
08 - Spread a layer of ganache over the first cake layer, top with half the sliced strawberries. Place the 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 Tips:

01 -
  • The combination of rich chocolate ganache and fresh, juicy strawberries creates this incredible contrast that keeps every bite interesting
  • This cake manages to feel impressive enough for special occasions while still being approachable enough for a random Tuesday craving
  • The boiling water trick makes the batter impossibly moist, and I'm still not entirely sure how it works but I'll never question the results
02 -
  • The ganache can seize if even a tiny drop of water gets into it, so make absolutely sure your bowl and utensils are completely dry before starting
  • Room temperature ingredients incorporate so much better, and I've found that pulling eggs and milk out about 30 minutes before starting makes a noticeable difference in how smooth the batter becomes
  • The cakes will continue baking slightly from residual heat, so pulling them out when a toothpick still has a few moist crumbs is better than waiting until it's completely clean
03 -
  • Investing in good quality chocolate for the ganache makes such a difference that I honestly can't even eat the cheap chocolate version anymore
  • Brushing the cake layers with a simple strawberry syrup before assembly adds this incredible moisture and flavor boost that feels very professional

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