Chocolate Cake with Fresh Strawberry Filling: A Decadent Dessert for All Occasions

Chocolate Cake with Fresh Strawberry Filling: The Ultimate Indulgence

Few desserts capture the heart like a chocolate cake, and when you add a layer of fresh strawberry filling, you’re elevating it to a whole new level. This Chocolate Cake with Fresh Strawberry Filling is a show-stopping dessert that brings together rich, moist chocolate layers, sweet and tangy strawberry filling, and a luscious ganache topping. Whether you’re celebrating a special occasion or just craving something indulgent, this cake is bound to impress.

This article will guide you step-by-step on how to make this decadent cake, complete with pro tips, variations, and serving suggestions. Let’s dive into the world of chocolate and strawberries! 🍫🍓

Table of Contents

1. What Makes This Chocolate Cake Special?
2. Ingredients for Chocolate Cake with Fresh Strawberry Filling
3. Step-by-Step Instructions
4. Tips for Perfect Results
5. Variations and Substitutions
6. Serving and Storing Your Cake
7. FAQs

1. What Makes This Chocolate Cake Special?

The magic of this cake lies in its layers. Each bite delivers:

• Moist Chocolate Sponge: Deep, rich flavors with a tender crumb.
• Fresh Strawberry Filling: Sweet, tangy, and bursting with freshness.
• Luscious Ganache Topping: A silky finish that ties everything together.

Not only does it taste heavenly, but it’s also visually stunning, with vibrant reds and glossy chocolate contrasting beautifully. This cake isn’t just a dessert—it’s an experience.

2. Ingredients for Chocolate Cake with Fresh Strawberry Filling

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup whole milk (or buttermilk)
• ½ cup vegetable oil (or melted butter)
• 2 teaspoons pure vanilla extract

For the Strawberry Filling:

• 2 cups fresh strawberries, sliced
• ½ cup granulated sugar

For the Ganache Topping:

• 1 cup heavy cream
• 8 ounces semi-sweet or dark chocolate, chopped

3. Step-by-Step Instructions

Step 1: Preheat Your Oven

• Preheat the oven to 350°F (175°C).
• Grease two round cake pans and line them with parchment paper.

Step 2: Make the Cake Batter

1. In a large mixing bowl, sift together flour, cocoa powder, sugar, baking soda, and salt.
2. In another bowl, whisk eggs, milk, vegetable oil, and vanilla extract.
3. Gradually combine the wet and dry ingredients, stirring until just mixed.

Step 3: Bake the Cakes

• Divide the batter evenly between the pans.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool completely.

Step 4: Prepare the Strawberry Filling

• Combine sliced strawberries and sugar in a bowl.
• Let them sit for 10 minutes until they release their natural juices.

Step 5: Make the Ganache Topping

• Heat heavy cream in a saucepan until it simmers.
• Pour over the chopped chocolate, let sit for 5 minutes, and stir until smooth.

Step 6: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread the strawberry filling evenly over the top.
3. Add the second cake layer and pour the ganache over the top, letting it drip down the sides.
4. Decorate with whole strawberries for an elegant finish.

4. Tips for Perfect Results

• Use fresh, ripe strawberries: Their natural sweetness enhances the flavor.
• Don’t overmix the batter: This keeps the cake light and fluffy.
• Chill the layers before assembly: It makes handling and frosting easier.
• Level the cakes: Use a serrated knife to even out the layers for a professional look.

5. Variations and Substitutions

• Gluten-Free Version: Replace all-purpose flour with a gluten-free baking blend.
• Dairy-Free Option: Substitute milk with almond milk and use coconut cream for ganache.
• Extra Flavor: Add a splash of espresso to the batter for a mocha twist.
• Berry Medley: Swap some strawberries for raspberries or blueberries in the filling.

6. Serving and Storing Your Cake

• Serve Immediately: Pair with whipped cream or vanilla ice cream for a complete dessert.
• Refrigerate Leftovers: Store in an airtight container for up to 3 days.
• Freeze for Later: Wrap slices individually and freeze for up to 3 months.

7. FAQs

Q: Can I use frozen strawberries for the filling?
A: Yes, but thaw them first and drain excess liquid to avoid sogginess.

Q: What if my ganache is too thick?
A: Add a splash of warm cream and stir until it reaches the desired consistency.

Q: Can I make this cake ahead of time?
A: Absolutely! Bake the layers and prepare the filling a day in advance, then assemble the cake on the day of serving.