Strawberry Chocolate Layered Cake (Print)
Layers of moist chocolate cake with fresh strawberries, whipped cream, and silky chocolate ganache create this stunning dessert ideal for special occasions.
# What You’ll Need:
→ Cake Layers
01 - 1½ cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup granulated sugar
07 - ½ cup packed brown sugar
08 - 3 large eggs
09 - ½ cup vegetable oil
10 - 1 cup whole milk
11 - 2 teaspoons vanilla extract
12 - ½ cup hot brewed coffee
→ Chocolate Ganache
13 - 8 oz semi-sweet chocolate, finely chopped
14 - 1 cup heavy cream
15 - 1 tablespoon unsalted butter
→ Filling and Decoration
16 - 2 cups fresh strawberries, sliced, plus extra whole berries for garnish
17 - 2 tablespoons strawberry jam
18 - 1 cup heavy whipping cream
19 - 2 tablespoons powdered sugar
# How To Make:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the eggs with granulated sugar and brown sugar until the mixture becomes light and creamy. Blend in the vegetable oil, whole milk, and vanilla extract until smooth.
04 - Gradually fold the dry ingredient mixture into the wet batter, mixing just until combined. Stir in the hot brewed coffee until the batter is smooth and uniform. The batter will be quite thin.
05 - Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each layer comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let the mixture rest for 3 minutes, then add the unsalted butter and whisk gently until smooth and glossy. Allow the ganache to cool to room temperature.
07 - Beat the heavy whipping cream with powdered sugar using an electric mixer until stiff peaks form. Set aside.
08 - Place the first cake layer on a serving plate. Spread a thin layer of strawberry jam over the top, then add half of the whipped cream and arrange the sliced strawberries evenly over the cream.
09 - Place the second cake layer on top. Pour the ganache over the cake, spreading it across the top and allowing it to drip down the sides. Decorate with additional fresh strawberries. Refrigerate for 30 to 60 minutes before slicing and serving.
# Expert Tips:
01 -
- The coffee in the batter does not make it taste like coffee at all, it just pushes the chocolate flavor into something surprisingly deep and complex.
- That ganache dripping down the sides looks like it took hours of professional training but honestly it is one of the easiest things you will make all week.
- Fresh strawberries tucked between the layers add a bright juicy contrast that keeps every bite from feeling too heavy.
02 -
- If the cakes have even a hint of warmth left when you start assembling, the whipped cream will collapse and the ganache will slide right off, so patience here genuinely saves the whole project.
- Do not rush the ganache cooling step because warm ganache poured onto whipped cream turns your beautiful layers into a muddy puddle faster than you would believe.
03 -
- Tap each filled cake pan gently on the counter before baking to release trapped air bubbles that can cause uneven doming during baking.
- Chill the assembled cake uncovered for the first 20 minutes so the ganache sets with a clean shine, then loosely cover it so the whipped cream layer does not absorb fridge odors overnight.