Description
This Chocolate Strawberry Cake is the ultimate dessert for chocolate lovers! Featuring layers of moist chocolate cake, creamy strawberry frosting, and a glossy chocolate ganache, it’s a showstopper perfect for any celebration.
Ingredients
Scale
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup freeze-dried strawberries, finely crushed
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- For the Garnish:
- Fresh strawberries
- Chocolate shavings (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Make the Chocolate Cake:
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually stir in the boiling water until the batter is well combined (it will be thin).
- 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 pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberry Frosting:
- Beat the softened butter with an electric mixer until creamy.
- Gradually add powdered sugar and crushed freeze-dried strawberries, mixing until smooth.
- Add heavy cream and vanilla extract, and beat until fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of strawberry frosting on top.
- Add the second cake layer and frost the top and sides of the cake evenly.
- Make the Ganache:
- Heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over chocolate chips.
- Let sit for 2–3 minutes, then stir until smooth. Allow to cool slightly.
- Drizzle the ganache over the top of the cake, letting it drip down the sides.
- Garnish and Serve:
- Top with fresh strawberries and chocolate shavings. Slice and serve!
Notes
- For extra strawberry flavor, add a layer of fresh strawberry slices between the cake layers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g