Introduction
What happens when rich chocolate meets sweet, juicy strawberries? You get the Strawberry Chocolate Cake — a luscious, layered dessert that’s as beautiful as it is indulgent. 💕 This cake features moist chocolate sponge layers, a creamy strawberry filling, and a glossy chocolate ganache that ties it all together.
Perfect for birthdays, Valentine’s Day, or any celebration that calls for a little extra love, this cake is pure decadence — and surprisingly easy to make at home!
(Focus Keyword: Strawberry Chocolate Cake)
Ingredients List
For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot coffee or boiling water
For the Strawberry Filling:
- 2 cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz (225g) dark chocolate, chopped
- 1 tablespoon butter (optional, for shine)
For Decoration:
- Fresh strawberries
- Chocolate shavings or curls
(NLP Keywords: chocolate strawberry dessert, layered chocolate cake, romantic cake, strawberry ganache cake)
Timing
- Prep Time: 25 minutes
- Bake Time: 35 minutes
- Cooling & Decorating: 45 minutes
- Total Time: ~1 hour 45 minutes
Step-by-Step Instructions
Step 1: Bake the Chocolate Cake
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add eggs, buttermilk, oil, and vanilla; mix until smooth. Stir in hot coffee — the batter will be thin, but that’s what makes it moist!
Divide between pans and bake for 30–35 minutes. Cool completely before frosting.
Step 2: Make the Strawberry Filling
In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice.
Cook over medium heat for 5–7 minutes until thickened. Let cool completely.
Step 3: Prepare the Ganache
Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate. Let sit for 2 minutes, then whisk until smooth and glossy. Add butter if desired. Let cool slightly before using.
Step 4: Assemble the Cake
Place one chocolate cake layer on a plate. Spread a thick layer of strawberry filling on top.
Add the second cake layer and pour ganache over the top, letting it drip down the sides beautifully.
Step 5: Decorate
Top with fresh strawberries and chocolate shavings. Chill for 20 minutes to set.
Nutritional Information (Per Slice)
- Calories: 450 kcal
- Protein: 7g
- Carbohydrates: 52g
- Fat: 24g
- Fiber: 4g
Healthier Alternatives
- Use whole wheat pastry flour for added fiber.
- Replace sugar with coconut sugar or erythritol.
- Use Greek yogurt instead of heavy cream for a lighter ganache.
- Add chia seeds to the strawberry filling for a natural thickener.
Serving Suggestions
- Serve with a dollop of whipped cream or vanilla ice cream.
- Dust with powdered sugar for an elegant touch.
- Garnish with mint leaves for color contrast.
- Serve slightly warm for a molten-like texture!
Common Mistakes to Avoid
- Overbaking the cake: It will lose its moisture — check 5 minutes early.
- Skipping cooling time: Warm cakes make the filling melt and slip.
- Using cold ganache: It should be pourable, not solid.
- Overmixing batter: Leads to a dense texture — mix only until smooth.
Storing Tips
- Refrigerate: Keeps up to 4 days in an airtight container.
- Freeze: Wrap tightly and freeze up to 2 months.
- Reheat: Let it come to room temperature before serving.
Conclusion
The Strawberry Chocolate Cake is a timeless combination of rich cocoa and fresh fruit — romantic, decadent, and unforgettable. 🍓🍫 Whether it’s for a celebration or a cozy night in, this cake guarantees compliments and smiles with every slice.
Bake it once, and it’ll become your go-to dessert for every special occasion!
FAQs
1. Can I use frozen strawberries?
Yes, just thaw and drain them before cooking.
2. Can I make it gluten-free?
Use a 1:1 gluten-free flour blend — it works perfectly.
3. Can I make it ahead of time?
Yes! Bake the cake and make the filling a day in advance; assemble before serving.
4. Can I skip the ganache?
You can replace it with chocolate buttercream or whipped cream if preferred.
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