Decadent Chocolate Strawberry Cake

What’s This Amazingness?

Let me introduce you to what happens when chocolate cake has a wild night out with fresh strawberries and they decide to move in together. This cake is basically what I make when I need to convince someone I’m a functional adult who has her life together. It’s three layers of ridiculously moist dark chocolate cake, sandwiched with fresh strawberry filling that’s juuuust tart enough to balance the sweetness, all wrapped up in a silky chocolate ganache that’ll make you want to face-plant right into it. It’s fancy enough for special occasions but honestly, I’ve made it on random Tuesdays because sometimes you just need chocolate cake, ya know?

Why You’ll Love This Recipe

• It’s basically chocolate therapy in cake form. Had a bad day? This will fix it.
• The strawberry filling uses REAL berries, not that fake-tasting strawberry goop.
• You’ll get mad respect from anyone you serve this to. They don’t need to know it’s not actually that complicated.
• The chocolate ganache is so shiny you can practically see your reflection in it.
• It’s got that perfect balance of rich/sweet/tart that keeps you coming back for “just one more little slice.”
• Most of it can be made ahead, which means less day-of panic sweating.
• Even if it turns out a little messy, it still tastes amazing (speaking from experience here).

The Shopping List

For the Chocolate Cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 2 cups granulated sugar (yes, it’s a lot, just embrace it)
• 3/4 cup unsweetened cocoa powder (the darker the better)
• 2 teaspoons baking soda (not baking powder!)
• 1 teaspoon salt (I use kosher salt because I’m fancy like that)
• 2 large eggs (room temperature – this actually matters)
• 1 cup buttermilk (or regular milk with a tablespoon of vinegar if you forgot to buy buttermilk, which I always do)
• 1/2 cup vegetable oil (makes it super moist)
• 2 teaspoons vanilla extract (the real stuff, not that imitation nonsense)
• 1 cup hot coffee (brings out the chocolate flavor – and NO, the cake won’t taste like coffee)
• Or 1 cup hot water + 2 teaspoons instant espresso powder if you’re not a coffee person

For the Strawberry Filling:

• 4 cups fresh strawberries, hulled and chopped (frozen works too if strawberries are out of season)
• 1/2 cup granulated sugar (adjust if your berries are super sweet)
• 2 tablespoons lemon juice (trust me on this)
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1 teaspoon vanilla extract
• Pinch of salt

For the Chocolate Ganache:

• 12 oz good quality semi-sweet chocolate, chopped (or chips if that’s what you’ve got)
• 1 1/4 cups heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup (makes it shiny!)
• 1 teaspoon vanilla extract

For Decoration (optional but pretty):

• Fresh whole strawberries (like 6-8 nice looking ones)
• Chocolate shavings (just take a bar of chocolate and a vegetable peeler)
• Edible gold dust if you’re feeling extra (I keep some around for emergencies)
• Fresh mint leaves (makes it look like you really know what you’re doing)

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Let’s Make This Happen

The Chocolate Cake (prep: 15 mins, bake: 30 mins):

1. Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. (Only have two pans? You can bake in batches.)
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until there are no cocoa lumps. Nobody wants to bite into a cocoa powder pocket.
3. In another bowl, mix the eggs, buttermilk, oil, and vanilla. Don’t overmix – just until they’re friends with each other.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. It’ll be thick, that’s normal.
5. Add the hot coffee (carefully!) and mix until smooth. The batter will be SUPER runny. Like, concerningly runny. Don’t panic, that’s how it should be.
6. Divide the batter evenly among your prepared pans. I use a measuring cup to make sure they’re even because I’m that person.
7. Bake for 25-30 minutes or until a toothpick comes out mostly clean (a few moist crumbs are fine).
8. Let cool in the pans for 10 minutes, then flip onto wire racks to cool completely. If they dome up, you can use a serrated knife to level them once cool. Snack on the scraps – baker’s privilege.

The Strawberry Filling (20 mins + cooling time):

1. Toss the chopped strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries start breaking down and releasing juice, about 5-8 minutes.
2. In a small bowl, whisk together the cornstarch and cold water until smooth, then pour into the simmering strawberry mixture.
3. Cook for another 2-3 minutes, stirring constantly, until it thickens. It should coat the back of a spoon.
4. Remove from heat, stir in vanilla and a pinch of salt.
5. Let it cool COMPLETELY. I spread mine in a shallow dish and pop it in the fridge to speed things up.

The Chocolate Ganache (10 mins + setting time):

1. Place your chopped chocolate in a heatproof bowl.
2. In a saucepan, heat the cream until it just starts to simmer around the edges (don’t let it boil).
3. Pour the hot cream over the chocolate and let it sit for about a minute to melt the chocolate.
4. Gently stir (don’t whisk – we don’t want bubbles) until smooth.
5. Add the butter, corn syrup, and vanilla, stirring until the butter is completely melted and everything is glossy.
6. Let it cool at room temperature until it reaches a spreadable consistency (about 20-30 minutes). You want it thick enough to not run off the cake but soft enough to spread easily.

Assembly Time (the fun part!):

1. Place one cake layer on your serving plate or cake stand. Pro tip: put strips of parchment paper under the edges of the cake to keep your plate clean while decorating. You’ll pull them out later.
2. Spoon about 1/3 of the strawberry filling onto the center of the cake and spread it almost to the edges, leaving a small border (this prevents red goo from oozing out the sides).
3. Gently place the second cake layer on top and repeat with another 1/3 of the strawberry filling.
4. Top with the final cake layer, flat side up for a nice even top.
5. Do a super thin layer of ganache all over the cake – this is your “crumb coat” and it doesn’t need to be pretty. Just seal in those crumbs! Chill for about 15-20 minutes.
6. Once the crumb coat is set, spread the remaining ganache over the top and sides of the cake. I like to use an offset spatula for the top and a bench scraper for the sides, but honestly, your fingers work fine too.
7. If you have leftover strawberry filling, you can put it in a small piping bag and make a design on top, or just save it to spoon over ice cream later (you’re welcome).
8. Decorate with fresh strawberries, chocolate shavings, gold dust, or whatever makes you happy.
9. Remove those parchment strips if you used them, and admire your creation!

Serving Tips

• This cake is at its absolute BEST at room temperature. If it’s been in the fridge, let it sit out for 30 minutes before serving.
• For extra fancy points, serve slices with a dollop of whipped cream, an extra strawberry, and a mint leaf.
• Want to be really extra? Warm each slice for like 10 seconds in the microwave so the ganache gets a little melty. Life-changing.
• Serve with coffee or milk for casual settings, or with champagne if you’re feeling bougie.
• Cut with a knife dipped in hot water and wiped clean between slices for picture-perfect servings.

Make-Ahead Magic

• The cake layers can be baked up to 2 days ahead. Once cooled, wrap tightly in plastic wrap and store at room temp.
• The strawberry filling can be made 3 days ahead and kept refrigerated.
• The whole assembled cake (without fresh berries on top) can be stored in the fridge for up to 2 days. Just bring to room temp before serving.
• You can also freeze the unfrosted cake layers for up to a month. Wrap them individually in plastic wrap, then foil.

Different Ways to Play

• Make It Boozy: Add 2 tablespoons of Chambord (raspberry liqueur) to the strawberry filling.
• White Chocolate Version: Use a white chocolate ganache instead and add some pink food coloring for a Valentine’s Day showstopper.
• Mini Cakes: Use the recipe to make cute 4-inch cakes or cupcakes instead. Reduce baking time accordingly.
• Raspberry Switch: Replace strawberries with raspberries for a slightly more intense berry flavor.
• Mocha Madness: Add an extra tablespoon of instant espresso to the cake batter to bring out a deeper chocolate flavor.
• Nutella Twist: Swirl some Nutella into the ganache because, well, Nutella makes everything better.

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Troubleshooting Tips

Q: My cake layers sank in the middle! What went wrong?
A: Probably opened the oven door too early. Don’t peek until at least 20 minutes in! Also, check if your baking soda is still active – the old stuff in the back of your pantry might be dead.

Q: My ganache is too runny!
A: Just be patient and let it cool longer, or pop it in the fridge for 5-minute intervals, stirring in between, until it reaches spreading consistency.

Q: The strawberry filling leaked out the sides!
A: Next time, make a little “dam” around the edge of each layer with a bit of ganache before adding the filling. Works like a charm.

Q: Can I use a different size pan?
A: Sure! For 9-inch pans, reduce the baking time by about 5 minutes. For a 9×13 pan, increase by about 10 minutes. Just keep an eye on it.

Q: Do I HAVE to use coffee in the cake?
A: You won’t taste it, I swear! But if you’re totally against it, hot water works too. The coffee just deepens the chocolate flavor.

Q: Can I make this gluten-free?
A: Yep! Use a 1:1 gluten-free flour blend. The cake might be slightly more dense but still delicious.

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