
There’s nothing quite like the combination of rich chocolate and fresh strawberries, and this Strawberry Chocolate Cake delivers on every level! Whether you’re baking for a birthday, an anniversary, or simply treating yourself, this cake is decadent, moist, and absolutely irresistible.
With layers of fudgy chocolate cake, a luscious strawberry filling, and silky chocolate ganache, every bite is pure bliss. Plus, it’s easy to customize—want a strawberry buttercream layer or a white chocolate ganache drizzle? You got it! Keep reading for all the details on how to make the perfect chocolate-strawberry cake at home.
Why You’ll Love This Cake
✔ Ultra-moist and fudgy chocolate cake
✔ Real strawberries bring a natural sweetness
✔ Decadent ganache for a smooth, glossy finish
✔ Perfect for celebrations or weekend treats
✔ Easy to make ahead and store
How to Make Strawberry Chocolate Cake
Ingredients & Substitutions
Chocolate Cake
This cake uses simple pantry ingredients, but each one plays a role in achieving that soft, moist texture.
- Flour: Regular all-purpose flour works best. If making it gluten-free, substitute with a 1:1 gluten-free blend.
- Cocoa Powder: Use unsweetened cocoa powder for deep chocolate flavor. Dutch-processed cocoa will give a slightly different taste.
- Sugar: A mix of granulated and brown sugar makes the cake extra moist.
- Eggs: Helps bind the cake together. Swap with flax eggs for a vegan version.
- Buttermilk: Adds richness. No buttermilk? Mix 1 cup milk + 1 tbsp vinegar.
- Oil: Vegetable oil makes the cake ultra-tender. Butter can be used but will give a denser crumb.
- Coffee: Enhances the chocolate flavor (you won’t taste the coffee). Hot water can be used instead.
Strawberry Filling
The star of this cake is the fresh strawberry filling! It’s sweet, slightly tart, and thickened to perfection so it doesn’t make the cake soggy.
- Fresh Strawberries: Ripe, juicy berries work best. You can also use frozen, but make sure to cook off excess water.
- Sugar: Helps break down the berries. Adjust based on sweetness.
- Lemon Juice: Balances the flavors and brightens up the strawberries.
- Cornstarch Slurry: Helps thicken the filling so it stays in place between cake layers.
Chocolate Ganache
This silky-smooth ganache adds the perfect glossy finish to the cake.
- Chocolate: Use high-quality semi-sweet or dark chocolate for a rich taste.
- Heavy Cream: Creates a smooth and creamy texture.
- Butter: Adds shine to the ganache and helps with a smooth pour.
Step-by-Step Instructions
Step 1: Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Mix until combined.
- Slowly pour in hot coffee, mixing until smooth (batter will be thin).
- Divide the batter evenly between the cake pans. Bake for 30-35 minutes until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Step 2: Make the Strawberry Filling
- In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
- Cook for 5 minutes, stirring occasionally, until strawberries soften.
- Stir in the cornstarch slurry and simmer until thickened (about 2 minutes).
- Let the mixture cool completely before assembling the cake.
Step 3: Prepare the Chocolate Ganache
- Heat heavy cream in a small saucepan until just simmering (don’t boil).
- Pour the hot cream over chopped chocolate in a bowl. Let sit for 1 minute.
- Stir until smooth, then add butter for extra shine. Let cool slightly before pouring.
Step 4: Assemble the Cake
- Place one chocolate cake layer on a plate.
- Spread an even layer of strawberry filling over the cake.
- Add the second cake layer on top.
- Pour chocolate ganache over the cake, letting it drip down the sides.
- Decorate with whole strawberries and chocolate curls.
Serving Ideas & Customizations
🍓 Layer with strawberry buttercream for an extra fruity flavor.
🍫 Use white chocolate ganache for a contrast in flavors.
🎂 Make it a triple-layer cake for more height and drama.
🥜 Add chopped hazelnuts or almonds for crunch.
Storage & Make-Ahead Tips
Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cake layers (before assembly) for up to 3 months. Thaw and frost when ready.
Reheating: Let cake slices come to room temperature before serving.
Nutrition Information (Per Slice – Approximate)
- Calories: 450
- Carbohydrates: 60g
- Protein: 6g
- Fat: 22g
- Sugar: 38g
Frequently Asked Questions
Q: Can I make this cake without eggs?
A: Yes! Use 1/4 cup unsweetened applesauce per egg, or 1 tbsp ground flaxseed + 3 tbsp water per egg.
Q: What’s the best way to make the cake extra moist?
A: Use oil instead of butter and don’t overbake! Buttermilk and coffee also help.
Q: Can I use frozen strawberries?
A: Absolutely! Just cook them down longer to remove excess moisture.
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