Strawberry Chocolate Layered Cake (Printable)
Layers of moist chocolate cake with fresh strawberries and silky ganache frosting
# Ingredient List:
→ Cake Batter
01 - 1½ cups all-purpose flour (190 g)
02 - ¾ cup unsweetened cocoa powder (75 g)
03 - 1½ tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 1 cup granulated sugar (200 g)
07 - ½ cup brown sugar (100 g)
08 - 3 large eggs
09 - ½ cup vegetable oil (120 ml)
10 - 1 cup whole milk (240 ml)
11 - 2 tsp vanilla extract
12 - ½ cup hot brewed coffee (120 ml)
→ Chocolate Ganache
13 - 8 oz semi-sweet chocolate, finely chopped (225 g)
14 - 1 cup heavy cream (240 ml)
15 - 1 tbsp unsalted butter
→ Filling and Decoration
16 - 2 cups fresh strawberries, sliced, plus extra for decorating (280 g)
17 - 2 tbsp strawberry jam (optional)
18 - 1 cup whipping cream (240 ml)
19 - 2 tbsp powdered sugar
# Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the eggs with granulated sugar and brown sugar until light and creamy. Mix in the vegetable oil, whole milk, and vanilla extract until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the hot brewed coffee until smooth. The batter will be thin — this is normal.
05 - Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate. Let sit for 3 minutes, add the butter, and whisk gently until smooth and glossy. Cool to room temperature.
07 - Beat the whipping cream with powdered sugar until stiff peaks form. Set aside in the refrigerator.
08 - Place one cake layer on a serving plate. Spread a thin layer of strawberry jam if using, top with half the whipped cream, and arrange sliced strawberries evenly over the cream.
09 - Place the second cake layer on top. Pour and spread the ganache over the top, allowing it to drip down the sides. Decorate with extra fresh strawberries. Chill for 30–60 minutes before serving.
# Expert Advice:
01 -
- The coffee in the batter deepens the chocolate flavor without anyone ever guessing your secret ingredient.
- Fresh strawberries between the layers make every bite taste like summer decided to show off.
02 -
- The batter will look alarmingly thin when you add the coffee but that is exactly right and you should trust the process.
- Ganache needs to cool to room temperature before you pour it or it will melt the whipped cream and slide right off the cake.
03 -
- Run your knife under hot water and dry it between each slice for perfectly clean cuts that look like they belong in a magazine.
- Toast the cake layers briefly in a low oven if they dome during baking, then flip them upside down for a perfectly flat surface to build on.