Chocolate Cake With Strawberry Filling
This Chocolate Cake with Strawberry Filling is the ultimate dessert. Rich chocolate cake, sweet strawberry filling, and chocolate ganache.
Servings: 12 Slices
Calories: 776kcal
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.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Slice | Calories: 776kcal | Carbohydrates: 52g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 162mg | Fiber: 3g | Sugar: 35g | Vitamin A: 73IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 2mg