Chocolate And Strawberry Cake
Chocolate and strawberry cake combines rich, velvety chocolate layers with fresh, tangy strawberry filling. The cake features a moist chocolate sponge, complemented by a smooth chocolate ganache, and is layered with a luscious strawberry compote. Topped with whipped cream or chocolate shavings, it offers a delightful balance of sweetness and fruitiness, perfect for special occasions or a decadent treat.
Equipment
- 2 8-inch round cake pans
- Large mixing bowls
- Electric mixer or whisk
- Saucepan (for strawberry filling)
- Spatula
- Cooling rack
- Heatproof bowl (for ganache)
- Knife (for chopping strawberries)
- Small saucepan (for cornstarch mixture)
- Sifter (optional, for dry ingredients)
Ingredients
For the Cake:
- 2 cups + 2 tablespoons cake flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- ½ cup dark brown sugar packed
- 6 ½ tablespoons softened unsalted butter
- 1 cup sour cream room temperature
- 1 cup hot coffee
- 2 teaspoons vanilla extract
For the Strawberry Filling:
- 1 cup fresh strawberries chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 4 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon water for cornstarch mixture
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chopped
- 2 tablespoons unsalted butter
- Whole fresh strawberries for decorating
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, sift together the cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, dark brown sugar, softened butter, sour cream, and vanilla extract until smooth.
- Slowly add the wet mixture to the dry ingredients. Mix until just combined. Stir in the hot coffee, mixing until smooth. The batter will be thin, which is normal.
- Pour the batter evenly into the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Strawberry Filling:
- In a saucepan, combine the chopped strawberries, granulated sugar, lemon juice, and water. Bring to a simmer over medium heat.
- In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this mixture to the strawberry mixture and stir until it thickens, about 3-5 minutes. Remove from heat and let the filling cool to room temperature.
- For the Chocolate Ganache:
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
- Stir the chocolate and cream together until smooth and glossy. Add the butter and stir until melted and well incorporated. Let the ganache cool slightly until it thickens to a spreadable consistency.
Assemble the Cake:
- Place one layer of the cake on a serving platter. Spread a layer of strawberry filling on top. Place the second cake layer on top of the strawberry-filled layer.
- Spread the chocolate ganache evenly over the top and sides of the cake. Garnish the top with whole fresh strawberries for a beautiful finish.
- Once the cake is fully assembled, slice and enjoy the combination of rich chocolate and sweet strawberry flavors!