Description
This decadent Chocolate Cake with Strawberry Filling features moist, rich chocolate layers complemented by a fresh, tangy strawberry filling and a smooth chocolate frosting. Perfect for celebrations or any occasion where you want a show-stopping dessert that balances sweet, fruity, and chocolaty flavors.
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (to thicken)
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream (or as needed for consistency)
Instructions
- Make the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and well combined.
- Incorporate Boiling Water: Gradually add the boiling water to the batter, mixing carefully. The batter will be thin but this helps create a moist cake texture.
- Bake the Cakes: Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then invert them onto wire racks and let them cool completely before assembling.
- Prepare the Strawberry Filling: In a medium saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the strawberries release their juices and soften.
- Thicken the Filling: Mix cornstarch with cold water to create a slurry. Add this mixture to the strawberry saucepan and continue cooking while stirring constantly until the filling thickens, about 2-3 minutes.
- Cool the Filling: Remove the strawberry filling from heat and let it cool completely to room temperature.
- Make the Frosting: In a large bowl, beat the softened unsalted butter until creamy and fluffy.
- Add Dry Ingredients to Frosting: Gradually add powdered sugar, cocoa powder, vanilla extract, and 3 tablespoons of heavy cream. Beat until you get a smooth, fluffy texture.
- Adjust Frosting Consistency: If the frosting is too thick, add more heavy cream one tablespoon at a time until desired spreading consistency is achieved.
- Assemble the Cake: Place one cake layer on a serving platter. Spread an even layer of the cooled strawberry filling on top.
- Top with Second Layer: Carefully place the second cake layer over the strawberry filling and press lightly to secure the layers.
- Frost the Cake: Use the prepared chocolate frosting to cover the entire cake evenly, smoothing it with a spatula for a clean finish.
- Garnish (Optional): Decorate with fresh strawberries or chocolate shavings as desired for a beautiful presentation.
- Serve: Slice the cake and enjoy the harmonious blend of rich chocolate cake with fresh strawberry filling and luscious frosting.
Notes
- Ensure the strawberry filling is completely cooled before spreading it on the cake to prevent the frosting from melting.
- For a more intense chocolate flavor, sift the cocoa powder before mixing to avoid lumps.
- You can substitute whole milk with buttermilk for a slightly tangier cake and added moisture.
- If you prefer a smoother frosting, beat it longer until light and fluffy.
- Store the assembled cake in the refrigerator and let it come to room temperature before serving for best texture and flavor.
