Strawberry Chocolate Layered Cake (Printable version)
Decadent layered chocolate cake with fresh strawberries, whipped cream, and glossy ganache topping.
# What You’ll Need:
→ Cake
01 - 1½ cups all-purpose flour (190 g)
02 - ¾ cup unsweetened cocoa powder (75 g)
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup granulated sugar (200 g)
07 - ½ cup brown sugar (100 g)
08 - 3 large eggs
09 - ½ cup vegetable oil (120 ml)
10 - 1 cup whole milk (240 ml)
11 - 2 teaspoons vanilla extract
12 - ½ cup hot brewed coffee (120 ml)
→ Chocolate Ganache
13 - 8 oz semi-sweet chocolate, finely chopped (225 g)
14 - 1 cup heavy cream (240 ml)
15 - 1 tablespoon unsalted butter
→ Filling and Decoration
16 - 2 cups fresh strawberries, sliced, plus extra for decorating (280 g)
17 - 2 tablespoons strawberry jam (optional)
18 - 1 cup whipping cream (240 ml)
19 - 2 tablespoons powdered sugar
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a 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 light and creamy. Mix in the vegetable oil, whole milk, and vanilla extract until well blended.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the hot brewed coffee until the batter is smooth. The batter will be thin—this is expected.
05 - Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center 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 just simmering, then pour it over the chocolate. Let sit for 3 minutes, then add the unsalted butter and whisk gently until the ganache is smooth and glossy. Allow it to cool to room temperature.
07 - Beat the whipping cream with the powdered sugar using an electric mixer until stiff peaks form. Set aside.
08 - Place one cake layer on a serving plate. Spread a thin layer of strawberry jam over the top if desired. Add half of the whipped cream and arrange the sliced strawberries evenly over the cream. Place the second cake layer on top.
09 - Pour the ganache over the top of the assembled cake, allowing it to drip down the sides naturally. Decorate with additional fresh strawberries. Chill the cake for 30 to 60 minutes before serving to allow the layers to set.
# Expert tips:
01 -
- The coffee in the batter deepens the chocolate flavor without anyone guessing your secret ingredient.
- Fresh strawberries and whipped cream between the layers make every slice feel like a celebration even on a random Tuesday.
- The ganache drips down the sides beautifully and requires zero decorating skills to look impressive.
02 -
- Cooling the cake layers completely before assembly is nonnegotiable because warm cake will melt the whipped cream and turn your beautiful layers into a landslide.
- The batter will look alarmingly thin when you pour it but that is exactly right and it bakes into a perfectly tender crumb.
- Chilling the assembled cake before slicing sets the ganache and makes clean, photogenic slices possible.
03 -
- Run your knife under hot water and wipe it dry between each slice for the cleanest cuts you have ever seen on a layered cake.
- Making the ganache a few hours ahead and letting it cool to a spreadable consistency at room temperature gives you much more control over the drip effect.