Description
This Irresistible Chocolate Strawberry Cake combines rich chocolate layers with fresh strawberries, topped with a smooth chocolate ganache. Perfect for chocolate lovers who enjoy a fruity twist, this dessert offers a delightful balance of flavors and textures that make it a show-stopper for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup finely chopped fresh strawberries
Ganache Ingredients
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1 tablespoon butter
Topping
- 1 cup sliced fresh strawberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans to ensure your cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This creates the base for your cake batter.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until all ingredients are well combined and you have a smooth batter.
- Add Boiling Water: Slowly stir in the boiling water, mixing until the batter is smooth and evenly blended. This step helps create a moist chocolate cake.
- Incorporate Strawberries: Gently fold in the finely chopped fresh strawberries to the batter to add a fresh, fruity element throughout the cake.
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean indicating the cakes are done.
- Cool the Cakes: Let the cakes cool in their pans for about 10 minutes, then transfer them onto wire racks to cool completely before assembling the cake.
- Prepare Ganache: In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate in a bowl and let it sit for 2 minutes to melt the chocolate.
- Finish Ganache: Add the tablespoon of butter, then stir the mixture until the ganache is smooth and glossy. Allow it to cool slightly until it thickens but remains pourable.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous amount of ganache on top. Add a layer of sliced fresh strawberries on the ganache.
- Top and Garnish: Place the second cake layer over the strawberries. Pour the remaining ganache over the top, letting it drip down the sides. Garnish with extra sliced strawberries for a beautiful finish.
- Chill and Serve: Chill the assembled cake in the refrigerator for at least 30 minutes before serving, allowing the ganache to set and flavors to meld.
Notes
- For a richer chocolate flavor, substitute semisweet chocolate with dark chocolate in the ganache.
- Add a layer of whipped cream between the two cake layers for added texture and creaminess.
- Ensure the cakes are completely cooled before assembling to prevent the ganache from melting.
- Fresh strawberries can be substituted with frozen ones, but be sure to thaw and drain them well to avoid extra moisture in the batter.
