Chocolate and Strawberry Delight

This chocolate strawberry cake combines rich, moist chocolate layers with a vibrant homemade strawberry filling, all topped with silky chocolate ganache. The contrast between deep chocolate and sweet-tart strawberries creates an irresistible dessert that looks as impressive as it tastes.

I first made this cake for my daughter's birthday when she requested something chocolate but with fruit. The look on her face when she saw the dramatic chocolate drips and bright strawberries convinced me this recipe needed to become our special occasion staple.

Ingredients

• All-purpose flour: Provides structure while remaining tender
• Granulated sugar: Balances the cocoa's bitterness with needed sweetness
• Unsweetened cocoa powder: Gives deep chocolate flavor; choose Dutch-processed for richer color
• Baking powder and baking soda: Work together for perfect rise and texture
• Whole milk: Adds richness; select full-fat for best results
• Vegetable oil: Instead of butter, keeps the cake moist for days
• Boiling water: Blooms the cocoa powder, enhancing chocolate flavor

• Fresh strawberries: Use in-season berries for the most vibrant flavor
• Cornstarch: Thickens the filling without making it gummy
• Granulated sugar: Brings out the natural sweetness of the berries

• Semi-sweet chocolate: Creates a ganache that's not too sweet; look for 50-60% cacao content
• Heavy cream: Gives silky smooth texture; avoid substituting with lower-fat options

Step-by-Step Instructions

Prepare the Cake Layers:

Begin by positioning your oven rack in the center and preheating to exactly 350°F. Properly grease three 8-inch cake pans and line bottoms with parchment circles. The parchment ensures your cake releases cleanly without leaving any bottom stuck to the pan.

Mix the Dry Ingredients:

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Sifting eliminates lumps and incorporates air for a lighter texture. Whisk thoroughly to ensure even distribution of leavening agents.

Incorporate Wet Ingredients:

Pour milk, oil, eggs, and vanilla into the dry mixture. Beat on medium speed for 2 minutes until well combined. The batter will be thick at this stage, resembling brownie batter. Scrape down the sides of the bowl to incorporate all dry ingredients.

Add Boiling Water:

With mixer on low speed, slowly stream in boiling water. This step blooms the cocoa powder, intensifying the chocolate flavor. The batter will transform from thick to thin and glossy. This thin consistency is correct and creates incredibly moist cake layers.

Bake to Perfection:

Divide batter evenly between prepared pans, about 2 cups per pan. Bake for exactly 30-35 minutes, rotating pans halfway through. Cakes are done when they slightly pull away from sides and a toothpick inserted comes out with a few moist crumbs.

Prepare Strawberry Filling:

Combine strawberries and sugar in a saucepan over medium heat. Mash about half the berries with a potato masher while leaving some chunks for texture. Cook until bubbling and berries release their juices, about 5 minutes.

Thicken the Filling:

Mix cornstarch and water in a small bowl until completely smooth with no lumps. Pour into simmering strawberry mixture while whisking constantly. Continue cooking for exactly 2-3 minutes until the mixture coats the back of a spoon. The filling will thicken further as it cools.

Create Chocolate Ganache:

Heat heavy cream in a saucepan until small bubbles form around the edges; do not let it fully boil. Place chopped chocolate in a heat-safe bowl. Pour hot cream over chocolate and let stand untouched for 2 minutes to melt the chocolate.

Perfect the Ganache Texture:

Gently stir from the center outward until completely smooth and glossy. Let cool for 10-15 minutes until slightly thickened but still pourable. The ganache should coat the back of a spoon but still flow smoothly.

Assemble with Precision:

Place first cake layer on a serving plate. Add a piping bag with plain tip and pipe a dam of ganache around the edge to contain the filling. Spread half the strawberry filling inside the dam. Repeat with second layer.

Create the Dramatic Finish:

Position final cake layer upside down for a perfectly flat top. Pour ganache starting at the center, using an offset spatula to guide it toward the edges, creating artistic drips. Work quickly as ganache sets fast.

Pin it

The strawberry filling is truly the heart of this recipe. I discovered its perfect consistency after several attempts that were either too runny or too firm. The moment I nailed this version, with its balance of chunky berries and smooth sauce, my husband declared it better than any bakery cake he'd ever tasted.

Perfect Timing Strategy

The success of this cake lies in timing each component properly. Make the strawberry filling first so it has ample time to cool completely before assembly. While the filling cools, bake and cool your cake layers. Prepare the ganache last, just before assembly, when it needs to be at the perfect temperature for dripping. This sequence prevents any waiting time during assembly and ensures each component is at its ideal consistency.

Troubleshooting Common Issues

If your ganache is too runny, let it cool longer or add more chopped chocolate to thicken. If it becomes too thick, gently warm it over a double boiler or add a tablespoon of warm cream. For the strawberry filling, thickness varies depending on your berries' juiciness. If too thin after cooking, mix an additional teaspoon of cornstarch with cold water and stir in while simmering. If your cake layers dome during baking, simply trim the tops with a serrated knife before assembly for perfectly flat, stackable layers.

Making It Ahead

This cake actually improves with a day of rest as flavors meld together. You can bake the cake layers up to two days ahead, wrap them tightly in plastic once completely cooled, and store at room temperature. The strawberry filling can be refrigerated for up to three days. Assemble the cake the day before serving, but wait to add fresh strawberry garnishes until shortly before presentation to prevent them from weeping moisture onto the ganache.

Frequently Asked Questions

→ How do I make the cake layers moist?

The addition of boiling water to the batter creates a thin and smooth consistency, ensuring the layers bake up moist and soft.

→ Can I use frozen strawberries for the filling?

Yes, frozen strawberries can be used, but make sure to thaw them and drain excess liquid to avoid a watery filling.

→ What’s the best way to melt the chocolate for the ganache?

Pour hot heavy cream over chopped chocolate, let it sit for a minute, and then stir until smooth. Avoid overheating to prevent separation.

→ How can I store the cake?

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.

→ Can I prepare any components ahead of time?

Yes, the cake layers, filling, and ganache can all be made a day in advance. Assemble the cake close to serving time for best results.