Irresistibly Moist Chocolate Strawberry Cake That Delights

This Chocolate Strawberry Cake combines rich chocolate layers with strawberry filling for an unforgettable dessert experience.

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Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-purpose Flour Provides structure; no substitutions recommended.
3/4 cup Unsweetened Cocoa Powder Ensure it’s high-quality.
2 cups Granulated Sugar Balances the cocoa; brown sugar can deepen flavor.
1 1/2 teaspoons Baking Powder Ensure it's fresh.
1 1/2 teaspoons Baking Soda Ensure it's fresh.
1 teaspoon Salt A pinch is optional but recommended.
3 large Eggs Can substitute with flax eggs for vegan option.
1 cup Buttermilk Substitute with milk and vinegar mixture.
1/3 cup Vegetable Oil May be replaced with melted butter.
2 teaspoons Pure Vanilla Extract Extract is recommended.
1/2 cup Mayonnaise Optional but improves moisture.
1 cup Hot Coffee or Hot Water Enhances chocolate flavor.

For the Strawberry Filling

2 cups Chopped Fresh Strawberries Must be ripe for optimal flavor.
1/2 cup Granulated Sugar Use less if strawberries are very sweet.
2 tablespoons Cornstarch Can substitute with arrowroot or flour.
1 tablespoon Lemon Juice Fresh is preferred.

For the Ganache

8 ounces Semi-sweet Chocolate Dark chocolate can be used for a more intense flavor.
1 cup Heavy Cream Half-and-half can be used but changes texture.
2 tablespoons Unsalted Butter Keep it soft for easy mixing.
1 tablespoon Corn Syrup Optional for shine.

For Garnish

as needed Fresh Strawberries Optional, visually appealing addition.
as needed Chocolate Shavings Optional, visually appealing addition.

Equipment

Oven
mixing bowls
cake pans
Saucepan

Method

Cake Preparation

Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them.
Combine the dry ingredients in a large mixing bowl, whisking until evenly mixed.
In another bowl, mix the wet ingredients until smooth.
Combine the wet and dry mixtures, then add hot coffee or water.
Divide the batter into the prepared pans and bake for 25-30 minutes.
Cool the cakes in the pans for about 10 minutes before turning them out to cool completely.

Strawberry Filling Preparation

Prepare the strawberry filling by combining strawberries, sugar, cornstarch, and lemon juice in a saucepan and cooking until thickened.

Ganache Preparation

Heat heavy cream until simmering and pour it over chopped chocolate; let sit, then stir until smooth.

Assembly

Level the cooled cake layers, spread strawberry filling on one layer, place the second layer on top, and pour ganache over the top.
Chill the cake for about 15 minutes for easier slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 8gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 150IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store at room temperature for up to 2 days or refrigerate for up to 5 days. It can be frozen for up to 3 months.

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