Strawberry Chocolate Layered Cake (Printable)
Moist chocolate layers with fresh strawberries and rich ganache frosting
# What You'll Need:
→ Chocolate Cake Layers
01 - 1½ cups (190 g) all-purpose flour
02 - ¾ cup (75 g) unsweetened cocoa powder
03 - 1½ tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 1 cup (200 g) granulated sugar
07 - ½ cup (100 g) packed brown sugar
08 - 3 large eggs, room temperature
09 - ½ cup (120 ml) vegetable oil
10 - 1 cup (240 ml) whole milk
11 - 2 tsp pure vanilla extract
12 - ½ cup (120 ml) hot brewed coffee
→ Chocolate Ganache
13 - 8 oz (225 g) semi-sweet chocolate, finely chopped
14 - 1 cup (240 ml) heavy cream
15 - 1 tbsp unsalted butter
→ Strawberry Filling and Decoration
16 - 2 cups (280 g) fresh strawberries, hulled and sliced, plus extra whole berries for garnish
17 - 2 tbsp strawberry jam
18 - 1 cup (240 ml) heavy whipping cream
19 - 2 tbsp powdered sugar
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds. Lightly flour the sides.
02 - In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to ensure even distribution and set aside.
03 - In a large mixing bowl, beat the eggs with granulated sugar and brown sugar using an electric mixer on medium-high speed until the mixture is pale, light, and creamy, about 3 to 4 minutes. Pour in the vegetable oil, whole milk, and vanilla extract, mixing until fully incorporated.
04 - Gradually add the sifted dry ingredients to the wet batter in three additions, mixing on low speed just until each addition is incorporated. Do not overmix. Stir in the hot brewed coffee last; the batter will be quite thin and that is expected.
05 - Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake on the center rack for 30 to 35 minutes, or until a wooden toothpick inserted into the center of each layer comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
06 - Place the finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges—do not let it boil. Pour the hot cream over the chocolate and let it sit undisturbed for 3 minutes. Add the butter, then whisk gently from the center outward until the ganache is smooth, glossy, and free of lumps. Set aside to cool to room temperature, stirring occasionally, until it reaches a spreadable consistency.
07 - In a chilled mixing bowl, beat the heavy whipping cream with the powdered sugar using an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip. Refrigerate until ready to assemble.
08 - Place the first cake layer on a serving plate. Spread a thin, even layer of strawberry jam over the top. Dollop half of the whipped cream over the jam and spread gently. Arrange the sliced strawberries in an even layer over the cream. Place the second cake layer on top and press down gently to settle it.
09 - Pour the room-temperature ganache over the top of the assembled cake, using a spatula to guide it evenly over the surface and allow it to drip naturally down the sides. Arrange the remaining whole strawberries on top for garnish. Refrigerate the finished cake for 30 to 60 minutes before slicing to allow the ganache to set and the flavors to meld.
# Expert Advice:
01 -
- The combination of fresh strawberries and deep chocolate ganache tastes like something from a bakery that charges twelve dollars a slice.
- That splash of hot coffee in the batter makes the chocolate flavor so much deeper without anyone guessing your secret.
02 -
- The cake layers must be completely cool before assembly or the whipped cream will melt and slide right off into a heartbreaking puddle.
- Do not overmix once the flour goes in because that develops gluten and turns a tender cake into something dense and tough.
03 -
- Tap each filled cake pan firmly on the counter before baking to release trapped air bubbles that cause uneven doming.
- Strain your strawberry jam before spreading it so you get a smooth glue like layer that holds everything together without slipping.