Chocolate Strawberry Cake Recipe

I absolutely love this recipe because it’s the perfect fusion of rich chocolate flavors and fresh strawberry sweetness, making each bite feel like a little celebration. Plus, the extra touch of homemade whipped cream and luscious chocolate ganache turns any day into a special occasion without making it overly complicated!

I adore making a truly decadent Chocolate Strawberry Cake that is both rich and indulgent. This recipe blends 1 and 3/4 cups of all-purpose flour with 3/4 cup of unsweetened cocoa powder to form a silky base.

Fresh strawberries not only intensify the cake’s fruity flavor; they also afford a lovely contrast to the 8 ounces of semi-sweet chocolate. In my book, this recipe is perfect for a birthday, anniversary, or any other day one might want to celebrate “just because.”

Ingredients

Universal flour: Supplies design; an origin of carbs.

Cocoa powder, unsweetened: Contributes intense chocolate taste and is high in antioxidants.

Sugar in granulated form: Provides sweetness to the cake; necessary for texture.

Leavening agents and rising cakes: Baking powder and baking soda cause the cake to rise.

Eggs serve to bind the components, providing both moisture and richness.

Whole milk: Imparts moisture; gives protein and fat.

Oil from vegetables: Retains moisture; makes cake tender.

Vanilla extract: Boosts flavors with sweet, intoxicating aromas.

Water that is boiling: Intensifies the flavor and texture of cocoa.

Natural sweetness and tang are provided by fresh strawberries.

Semisweet chocolate: Contributes sweetness and richness; source of antioxidants.

Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 and 1/2 cups diced fresh strawberries
• 1/2 cup strawberry jam
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 8 ounces semi-sweet chocolate, chopped
• 1 tablespoon butter

Instructions

1. Your oven should be set to 350°F (175°C) before you start two 9-inch round cake pans to make the cake. Grease the pans and line the bottoms with parchment paper.

2. In a big mixing bowl, blend together the flour, cocoa powder, sugar, baking powder, baking soda, and salt so that they are well combined.

3. The dry ingredients should have added to them the eggs, milk, vegetable oil, and vanilla extract. Beat everything together at medium speed until the consistency is smooth and the mixture well integrated.

4. Stir the boiling water into the batter very carefully. The batter should be smooth and quite thin when you are done, but it should not look or feel like a liquid.

5. Evenly distribute the batter between the prepared baking pans and bake for 30-35 minutes, or until a toothpick inserted in the center of each cake comes out clean.

6. Let the cakes cool in the pans for about 10 minutes. Then, move them to a wire rack so they can cool completely.

7. Make the chocolate ganache by heating 1 cup of heavy whipping cream until it’s just simmering. Pour over the chocolate that’s been chopped semi-finely, and the butter. Let sit for 5 minutes, and then stir until you have a smooth mixture.

8. In a separate bowl, beat 2 tablespoons of powdered sugar into the remaining heavy whipping cream and continue beating until you reach soft peaks and have created the whipped cream.

9. When cooled, the cake layers will be ready. On one layer, spread a generous amount of strawberry jam. Next, sprinkle the layer of jam with the diced strawberries, followed by an even more generous amount of whipped cream.

10. Put the second layer of the cake on top. Pour the chocolate ganache over the cake, letting it run down the sides. Allow it to set for a couple minutes before serving.

Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Parchment paper
4. Mixing bowls (at least 3)
5. Whisk
6. Electric mixer or hand mixer
7. Rubber spatula
8. Measuring cups
9. Measuring spoons
10. Saucepan
11. Wire rack
12. Knife (for chopping chocolate)
13. Cutting board
14. Toothpick (for testing doneness)
15. Spoon (for stirring ganache)

FAQ

• Q: Can I use a different type of flour?A: For the correct texture, it’s best to use all-purpose flour. Cake flour could work but might yield a really soft cake. Whole wheat flour would make it denser.
• Q: Can I substitute cocoa powder with melted chocolate?A: No, you cannot use melted chocolate to replace cocoa powder in this cake. Using chocolate instead of cocoa powder will make the cake too wet and will alter its flavor. Use unsweetened cocoa powder for the best results.
• Q: How can I ensure the cake remains moist?The cake’s moist texture comes from the combination of oil, milk, and boiling water. Don’t bake it too long, and check it for doneness with a toothpick.
• Q: Can I make this cake using a different fruit?Strawberries pair perfectly with chocolate, but you can try using raspberries or cherries instead.
• Q: How should I store the cake?A. In an airtight container, store the cake in the refrigerator. It will stay fresh for you to eat for up to 3 days.
• Q: Is there a dairy-free or vegan version?A: Replace the milk and cream with plant-based alternatives, like almond or coconut milk, and use a vegan egg substitute if you’re making an egg dish, so your recipe can be completely dairy-free or vegan.
• Q: Can I prepare any components ahead of time?A: Yes, the frosting may be prepared a day ahead of time, kept in the fridge, and the cake layers can be wrapped and stored for a day before assembly.

Substitutions and Variations

Use whole wheat flour in place of all-purpose flour for a nuttier taste.
Replace the unsweetened cocoa powder with Dutch-processed cocoa powder for a smoother, milder flavor.
For extra moisture and a hint of molasses flavor, substitute brown sugar for granulated sugar.
Substitute almond milk for whole milk to make a dairy-free version.
Substitute coconut oil for vegetable oil for a hint of coconut flavor.

Pro Tips

1. Room Temperature Ingredients Make sure the eggs, milk, and butter are at room temperature before using them. This helps create a smoother batter and ensures even baking.

2. Dust Strawberries Before adding the diced strawberries to the cake, toss them with a little flour. This prevents the strawberries from sinking to the bottom of the cake layers.

3. Chill the Ganache After making the chocolate ganache, let it cool slightly at room temperature or refrigerate it for a few minutes if it’s too warm. This makes it easier to pour over the cake without it being too runny.

4. Level the Cakes If the cakes have domed during baking, use a serrated knife to level them before spreading the jam and whipped cream. This will help the layers stack evenly and improve stability.

5. Overnight Chill For best results, assemble the cake and then refrigerate it overnight. This allows the flavors to meld together and makes slicing the cake easier when serving.