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Chocolate Cake with Fresh Strawberry Filling Recipe

Chocolate Cake with Fresh Strawberry Filling Recipe
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★★★★★

4.8 from 26 reviews

This decadent Chocolate Cake with Fresh Strawberry Filling combines rich, moist chocolate layers with a sweet and tangy strawberry filling, all crowned with a smooth chocolate ganache frosting. Perfect for celebrations or an elegant dessert, it balances the deep flavors of cocoa with the freshness of ripe strawberries, offering a delightful treat that’s sure to impress.

Ingredients

Scale

For the Chocolate Cake:

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk (or milk + 1 tablespoon vinegar)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee

For the Fresh Strawberry Filling:

  • 2 cups fresh strawberries, chopped
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For the Chocolate Ganache Frosting:

  • 8 oz (225 g) semi-sweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons unsalted butter

For Garnish:

  • Fresh whole strawberries
  • Chocolate shavings or curls (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined to create a smooth base for the batter.
  3. Add Wet Ingredients: Incorporate the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mix. Beat the mixture until it becomes smooth and homogenous, ensuring all ingredients are fully combined.
  4. Incorporate Hot Liquid: Gradually pour in the hot water or hot coffee while mixing on a low speed. This step thins the batter and intensifies the chocolate flavor, resulting in a moist cake.
  5. Bake the Cake: Evenly divide the batter between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are properly baked.
  6. Cool the Cake: Once baked, remove the cakes from the oven and cool them completely on wire racks to prevent sogginess before assembling.
  7. Prepare Strawberry Filling: In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5 to 7 minutes until the berries release their juices, then stir in the cornstarch-water mixture. Continue cooking for about 2 minutes until the filling thickens. Remove from heat and allow to cool completely.
  8. Make Ganache Frosting: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for 2 minutes. Add the unsalted butter and stir until the ganache becomes smooth and glossy. Let cool for 15 to 20 minutes, stirring occasionally, until spreadable.
  9. Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top, leaving about ½ inch border at the edges. Place the second cake layer on top and press gently.
  10. Frost and Decorate: Spread the chocolate ganache evenly over the top and sides of the cake using an offset spatula. Garnish with fresh whole strawberries and chocolate shavings or curls for an elegant presentation.
  11. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow the layers and frosting to set beautifully. Slice and serve chilled for best flavor and texture.

Notes

  • Substitute hot coffee for hot water to enhance the chocolate flavor in the cake.
  • Ensure the strawberry filling is completely cooled before assembling to prevent melting the ganache.
  • Use parchment paper liners for easy removal and cleaner edges.
  • Let the ganache cool to a spreadable consistency; too warm and it will be runny, too cold and it will be hard to spread.
  • For a dairy-free version, substitute the butter and cream in the ganache with coconut oil and full-fat coconut milk.
  • Store the finished cake refrigerated and consume within 3 days for optimal freshness.

Nutrition

Keywords: chocolate cake, strawberry filling, chocolate ganache, layered cake, dessert, fresh strawberries, homemade cake

Find it online: https://maicook.com/chocolate-cake-with-fresh-strawberry-filling-recipe-2/