Chocolate Cake with Strawberry Cream Filling
This Strawberry Chocolate Cake layers moist cocoa cake with fresh strawberries and rich chocolate ganache for a stunning dessert that’s as flavorful as it is beautiful.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours (including cooling and assembly)
- Yield: 12 slices 1x
Ingredients
For the Chocolate Cake:
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1¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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2 cups granulated sugar
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2 tsp baking powder
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1½ tsp baking soda
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½ tsp salt
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2 large eggs
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1 cup buttermilk
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½ cup vegetable oil
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2 tsp vanilla extract
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1 cup hot coffee or boiling water
Strawberry Filling:
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1½ cups fresh strawberries, sliced
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1 tbsp lemon juice
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2 tbsp strawberry preserves (optional)
Ganache Frosting:
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1½ cups heavy cream
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12 oz semi-sweet or dark chocolate, chopped
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2 tbsp unsalted butter
Decoration:
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Whole strawberries
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Chocolate curls or shavings (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch cake pans.
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Whisk dry ingredients in one bowl. Whisk eggs, buttermilk, oil, and vanilla in another.
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Combine wet and dry mixtures, then stir in hot coffee or water.
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Divide into pans and bake 30–35 minutes. Cool completely.
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For filling, toss strawberries with lemon juice. Warm preserves if using.
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For ganache, pour hot cream over chopped chocolate. Let sit, then stir until smooth. Chill until spreadable.
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Layer cake with ganache and strawberries. Frost top and sides. Decorate.
Notes
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Chill cake before slicing for cleaner cuts.
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Use a serrated knife to cut clean layers.
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Strawberries can be swapped for raspberries or cherries.