Description
Rich, moist chocolate cake layers embrace a vibrant fresh strawberry filling, all draped in a luscious chocolate ganache. This stunning dessert delivers the iconic flavor of chocolate-covered strawberries in an unforgettable cake experience.
Ingredients
- For the Chocolate Cake:
- 2 cups (240g) all-purpose flour, sifted
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- ¾ cup (75g) Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (113g) unsalted butter, melted and cooled
- ¼ cup (60ml) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot coffee
- For the Strawberry Filling:
- 2 cups (approx. 300g) fresh strawberries, hulled and diced
- ¼ cup (50g) granulated sugar (or to taste)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker filling)
- For the Chocolate Ganache:
- 12 ounces (340g) good quality dark chocolate (60-70% cocoa), finely chopped
- 1 ½ cups (360ml) heavy cream
- 1 teaspoon vanilla extract (optional)
- For Decoration:
- Fresh whole strawberries, some dipped in chocolate (optional)
Instructions
- Step 1: Prepare Oven and Pans. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
- Step 2: Combine Dry Ingredients. In a large bowl, whisk together sifted flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
- Step 3: Combine Wet Ingredients. In a separate bowl, whisk together buttermilk, melted butter, vegetable oil, eggs, and vanilla extract until smooth.
- Step 4: Make the Batter. Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined and no dry streaks remain. Stir in hot water or coffee until smooth. Do not overmix.
- Step 5: Bake the Cakes. Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs.
- Step 6: Cool the Cakes. Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely to room temperature.
- Step 7: Make Strawberry Filling. In a saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until softened and slightly thickened, 5-7 minutes. If desired, stir in cornstarch slurry and cook for another minute. Cool completely.
- Step 8: Prepare Chocolate Ganache. Place chopped chocolate in a heatproof bowl. Heat heavy cream until simmering, then pour over chocolate. Let sit 5 minutes, then whisk until smooth and glossy. Stir in vanilla, if using. Let cool slightly until pourable but thick enough to drip slowly.
- Step 9: Assemble the Cake. Level cake layers if necessary. Place one layer on a serving plate. Spread with cooled strawberry filling, leaving a small border. Top with second cake layer. Pour or spoon ganache over the top, letting it drip down the sides.
- Step 10: Decorate and Serve. Arrange fresh (and optionally chocolate-dipped) strawberries on top. Allow ganache to set slightly before serving. Store covered in the refrigerator.
- Prep Time: 45 mins
- Cook Time: 30 mins