Strawberry Chocolate Layered Cake (Print Version)
Decadent chocolate layers with fresh strawberries and rich ganache frosting.
# What You Need:
→ Cake
01 - 1½ cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup granulated sugar
07 - ½ cup brown sugar
08 - 3 large eggs
09 - ½ cup vegetable oil
10 - 1 cup whole milk
11 - 2 teaspoons vanilla extract
12 - ½ cup hot brewed coffee
→ Chocolate Ganache
13 - 8 ounces semi-sweet chocolate, finely chopped
14 - 1 cup heavy cream
15 - 1 tablespoon unsalted butter
→ Filling and Decoration
16 - 2 cups fresh strawberries, sliced, plus extra for decorating
17 - 2 tablespoons strawberry jam
18 - 1 cup whipping cream
19 - 2 tablespoons powdered sugar
# How to Prepare:
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 fully incorporated.
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 prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into 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.
08 - Place one cake layer on a serving plate. Spread a thin layer of strawberry jam over the top, then spread half the whipped cream over the jam. Arrange the sliced strawberries evenly over the cream. Place the second cake layer on top.
09 - Pour the ganache over the top of the assembled cake, allowing it to drip naturally down the sides. Decorate with additional fresh strawberries. Chill for 30–60 minutes before serving to set.
# Expert Advice:
01 -
- The coffee in the batter deepens the chocolate flavor in a way that makes people close their eyes when they take the first bite.
- Fresh strawberries and whipped cream between the layers keep everything surprisingly light despite how indulgent it looks.
- The ganache drips down the sides like something from a bakery window, and you made it in your own kitchen.
02 -
- Patience with cooling is everything because warm cake layers will melt the whipped cream and ganache into a soupy mess you cannot recover from.
- Do not overmix once the flour goes in or the cake will bake up tight and rubbery instead of tender.
03 -
- Freeze the cake layers unwrapped for 15 minutes before assembly and they will be much easier to handle without crumbling.
- A tablespoon of corn syrup in the ganache alongside the butter keeps it beautifully glossy even after chilling.