Here, you have a chocolate cake with strawberry filling and a rich chocolate ganache. This strawberry chocolate cake is a must-make all year round. Rich, decadent, and a two-layer cake that is sinfully delicious.
This is an intense chocolate flavor, and the fresh strawberries and strawberry jam frosting make this a hit for any special occasion or weeknight dessert. You get the flavors of chocolate-covered strawberries in each bite. A chocolate lover’s dream.
With summer here, check out more of my tasty and sweet strawberry recipes. Serve up this strawberry Charlotte cake, strawberry casserole, or these easy strawberry shortbread cookies.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- eggs
- milk
- vegetable oil
- vanilla extract
- boiling hot water
- fresh strawberries
- cornstarch
- butter
- powdered sugar
- strawberry jam
- semi-sweet chocolate chips
- heavy cream
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Start by grabbing a medium bowl and add in your dry ingredients. Toss and set to the side.
Next, in a stand mixer or large bowl use an electric mixer. Whip up the eggs, milk, oil, and vanilla. Do medium speed for 2 minutes.
Work in the dry ingredients to the wet ingredients and stir until mixed.
Slowly stir in the boiling water, mixing constantly. This will be a thin batter.
Pour into the pans and bake as directed. Once done, place it on a cooling rack to fully cool the moist chocolate cake layers.
For the strawberry filling, add sugar and chopped strawberries to the pan. Cook until the fresh berries break down and soften.
For the frosting, you will grab a large mixing bowl and beat the butter on medium to high speed, or use the bowl of a stand mixer and whip for 2-3 minutes.
Add in the powdered sugar, scraping down the sides of the bowl.
Add the strawberry jam, vanilla, and salt. Whip until entirely smooth. Taste to ensure the strawberry flavor is vibrant. If necessary, add more jam.
Then, in a medium saucepan, mix the cornstarch slurry and stir it into the strawberry mixture. This will thicken the strawberry mixture.
For the chocolate ganache, use a small saucepan and heat the heavy cream until it simmers. Then, pour the heavy cream over the chocolate. Let it sit for a few minutes, and then stir to create a glossy texture and fully melt the chocolate. Decorate the cake as listed in the recipe card.
Hint: An offset spatula is handy for spreading the filling and frosting onto the cake. It will help you create an even layer.
See this cookies and cream layered cake for another delicious chocolate layered cake recipe.
Storage
Store the cake in an airtight container in the fridge. It will last 4-5 days. This is a great recipe to make and keep in the refrigerator up to a day ahead of time. You can also freeze any cake you do not eat right away.
Freeze for 2-3 months. If you don’t have a freezer container, you can wrap it in plastic and place it in a freezer bag.
Due to the fruit in the cake, refrigerating is the best way to ensure the cake filling stays fresh.
Wendy’s Test Kitchen Tips
- Don’t overmix the cake; it can make it dense and heavy.
- Allow the cakes to cool in the pan for at least 10 minutes before you try to remove them. This will help prevent the cakes from breaking.
- Ensure the cakes are thoroughly cooled before you add the frosting.
- Allow the heavy cream to sit over the top of the chocolate before stirring to ensure it helps warm it up so it can melt smoothly. Use a microwave-safe bowl.
- Use room-temperature butter to make the frosting for a smooth and creamy texture.
- Cut off any cake that domes, as you want flavor tops for the cake so you get an even top when you stack the second cake layer.
FAQs
Making sure you mix and measure correctly is critical. Then, don’t overbake, as this can dry out the cake.
All types of frosting work with chocolate cake. I used strawberry frosting, but you can switch to vanilla, chocolate, peanut butter, cream cheese, or even strawberry cream cheese frosting. Have fun finding a frosting you enjoy.
Grease your cake pans and then use parchment paper on each cake pan’s bottoms, which helps prevent the cakes from sticking.
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Chocolate Cake With Strawberry Filling
Equipment
- 9 inch cakes
- mixing bowls
- Electric Mixer
- medium saucepan
- small saucepan
- piping bag
- offset spatula
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs at room temperature
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 2 cups fresh strawberries chopped
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups confectioners’ sugar
- ½ cup strawberry jam
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water. The batter will be thin but that’s normal.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Strawberry Filling:
- In a saucepan, combine the chopped strawberries and sugar. Cook over medium heat, stirring occasionally until the strawberries break down and release their juices (about 5-7 minutes).
- In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the strawberry mixture and continue to cook until it thickens. Remove from heat and let it cool completely.
Prepare the Strawberry Frosting:
- In a large mixing bowl, beat the softened butter until creamy using a hand mixer or stand mixer.
- Gradually add the confectioners’ sugar, about 1 cup at a time, and continue beating until well combined and fluffy.
- Add the strawberry jam, vanilla extract, and a pinch of salt to the butter-sugar mixture. Beat on medium speed until the frosting is smooth and evenly incorporated.
Prepare the Chocolate Ganache:
- Place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for a minute. Stir until smooth and glossy. Let it cool slightly to thicken.
Assemble the Cake:
- Place one cake layer on a serving plate. Pipe a line of the strawberry frosting evenly around the top of the first cake layer.
- Pour the cooled strawberry filling evenly over the middle of the cake layer to the edges of the piped frosting.
- Carefully place the second cake layer on top.
- Use the remaining strawberry frosting to cover the top and sides of the cake. Spread it evenly, creating swirls or peaks for decoration, as desired.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- For an extra touch, you can garnish the cake with chocolate-dipped strawberries on top.
- Refrigerate the cake for about 15-20 minutes to allow the frosting to set before slicing and serving.
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