Just when you thought chocolate cake couldn’t get any better, we threw strawberries into the mix. This strawberry chocolate cake is the perfect blend of rich, decadent chocolate and sweet, tangy strawberries. It’s a showstopper that’s surprisingly easy to make, and it’s guaranteed to impress at any gathering.
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich chocolate flavor.
- Fresh strawberries add a natural sweetness and moisture to the cake, making it incredibly tender.
- A simple strawberry reduction swirl not only looks stunning but also intensifies the strawberry flavor.
- The cake is topped with a creamy chocolate ganache that complements the strawberries perfectly.
- This recipe uses common pantry ingredients, making it accessible for bakers of all levels.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Saucepan
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. This ensures your cake will release easily after baking. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Mix the Wet Ingredients
In another bowl, beat the eggs, milk, oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water. The batter will be thin, but that’s perfectly normal. Pour the batter into the prepared cake pan.
Make the Strawberry Swirl
In a saucepan, cook the strawberries over medium heat until they break down and the mixture thickens slightly, about 10 minutes. Let it cool for a few minutes, then dollop spoonfuls over the cake batter. Use a knife to swirl the strawberry mixture into the batter for a marbled effect.
Bake to Perfection
Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Chocolate Ganache
Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2 minutes. Stir until smooth and glossy. Pour the ganache over the cooled cake, spreading it evenly with a spatula.
Tips and Tricks
For an even more intense strawberry flavor, you can add a teaspoon of strawberry extract to the batter. If you’re short on time, you can use a high-quality strawberry jam instead of making a reduction from fresh strawberries. To ensure your ganache is perfectly smooth, make sure your chocolate chips are fully melted before spreading. If the ganache is too thick, you can thin it with a little more warm cream. For a professional finish, garnish the cake with fresh strawberries and chocolate shavings before serving.
Recipe Variations
- Try using white chocolate ganache for a sweeter, creamier topping.
- Add a layer of cream cheese frosting between the cake and ganache for a tangy contrast.
- Incorporate chopped nuts into the batter for added texture.
- Use raspberries instead of strawberries for a different berry flavor.
- Make it a layer cake by doubling the recipe and stacking two cakes with ganache in between.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries for the reduction. Just make sure to thaw and drain them well before cooking to avoid excess liquid in your cake.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitution blend for the best results.
Summary
This strawberry chocolate cake is a delightful combination of rich chocolate and sweet strawberries, topped with a silky ganache. It’s perfect for any occasion and sure to be a crowd-pleaser.