Description
This Strawberry Chocolate Cake is a decadent layered dessert combining rich chocolate cake with a fresh strawberry filling and creamy chocolate frosting. Perfect for celebrations or any special occasion, this cake blends moist chocolate layers with fruit-infused sweetness for a delightful treat.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 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
- 1/2 cup sour cream
For the Strawberry Filling:
- 1 1/2 cups fresh strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4 cup whole milk (plus more as needed)
- 2 teaspoons vanilla extract
For Garnish (optional):
- Fresh strawberries
- Chocolate shavings
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy release. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt to combine all dry ingredients thoroughly. Add eggs, whole milk, vegetable oil, and vanilla extract, mixing until the batter is smooth and homogeneous. Carefully stir in the boiling water — note that this will thin the batter — then fold in the sour cream gently for moisture and richness.
- Bake the Cake Layers: Evenly divide the cake batter between the two prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean, indicating the cake is fully baked. Remove from the oven and let the cake layers cool completely in the pans, then turn them out onto a rack to cool further before assembly.
- Make Strawberry Filling: Combine the chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally until the strawberries soften and the mixture thickens slightly into a jam-like consistency. Remove from heat and let this filling cool completely before using to prevent sliding when assembling the cake.
- Prepare Chocolate Frosting: Beat the softened butter until creamy and fluffy using a mixer. Add the cocoa powder and mix until fully incorporated. Gradually add the powdered sugar in parts, alternating with the milk, mixing well between additions until the frosting becomes smooth and fluffy. Stir in the vanilla extract for added flavor.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top. Add the second cake layer on top. Apply the chocolate frosting evenly across the top and sides of the assembled cake. Garnish with fresh strawberries and chocolate shavings if desired for an attractive finish.
Notes
- Chill the strawberry filling before assembly to help prevent the cake layers from sliding.
- This cake is best served at room temperature to enjoy the full flavor and texture.
- You can prepare the cake a day ahead; store covered in the refrigerator and bring to room temperature before serving.
