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chocolate strawberry cake recipe with fresh strawberries and chocolate ganache
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Chocolate Strawberry Cake

A rich and moist chocolate strawberry cake layered with fresh strawberry filling and topped with your choice of ganache, buttercream, or whipped cream. Perfect for birthdays, anniversaries, and special occasions.
Prep Time25 minutes
Active Time35 minutes
Resting Time15 minutes
Total Time1 hour 15 minutes
Course: Cake, Dessert
Cuisine: American, European
Keyword: chocolate cake with strawberry filling, chocolate strawberry cake, dark chocolate strawberry cake, easy chocolate strawberry cake, strawberry buttercream frosting
Yield: 12 people
Calories: 350kcal
Cost: $5

Equipment

  • 2 mixing bowls
  • Electric mixer (or whisk)
  • Measuring Cups and Spoons
  • 2 round 9-inch cake pans
  • spatula
  • Saucepan (for strawberry filling)
  • Wire cooling rack

Materials

Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs or egg substitute for eggless option
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot water or coffee

Strawberry Filling

  • 2 cups fresh strawberries chopped
  • 1/2 cup sugar
  • 1 tbsp lemon juice

Frosting (choose one)

  • 1 cup heavy cream for ganache
  • 8 oz chocolate for ganache
  • 1 cup butter for strawberry buttercream
  • 3 cups powdered sugar for strawberry buttercream
  • 1/2 cup strawberry puree for strawberry buttercream
  • 2 cups whipped cream for light finish

Decoration

  • Whole fresh strawberries
  • Chocolate shavings optional

Instructions

  • Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  • In one bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In another bowl, whisk eggs, milk, oil, and vanilla. Combine with the dry mixture.
  • Stir in hot water or coffee until smooth. Divide batter evenly into cake pans.
  • Bake for 30–35 minutes. Let cakes cool completely on a wire rack.
  • Prepare the strawberry filling by simmering chopped strawberries, sugar, and lemon juice until thick. Let it cool.
  • Place one cake layer on a plate, spread the strawberry filling, then top with the second cake layer.
  • Frost the cake with your choice of ganache, strawberry buttercream, or whipped cream.
  • Decorate with fresh strawberries on top and optional chocolate shavings.
  • Chill for 15 minutes before slicing for clean layers.

Notes

For an eggless chocolate strawberry cake, replace eggs with 1/2 cup yogurt or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
Store leftovers in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge.