Description
This moist and decadent Chocolate Cake with Strawberry Filling combines rich cocoa layers with a fresh, tangy strawberry filling and creamy chocolate frosting. Perfect for celebrations or any dessert craving, this cake features a delicate balance of chocolate and fruit flavors with a tender crumb and luscious frosting.
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (to thicken)
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream (or as needed for consistency)
Instructions
- Make the Chocolate Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined for a balanced chocolate flavor.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and all ingredients are fully combined.
- Incorporate Boiling Water: Gradually stir in the boiling water to the batter. The batter will be thin, but this step ensures a moist cake texture.
- Bake the Cake: Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely to room temperature.
- Prepare Strawberry Filling: In a medium saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally to soften the strawberries and release their juices.
- Thicken Filling: Mix cornstarch with cold water to make a slurry, add to the strawberry mixture, and cook while stirring constantly for 2-3 minutes until the filling thickens.
- Cool Filling: Remove from heat and let the strawberry filling cool completely before assembling.
- Make Frosting: Beat softened butter in a large bowl until creamy. Gradually add powdered sugar, cocoa powder, vanilla extract, and 3 tablespoons of heavy cream. Beat until smooth and fluffy.
- Adjust Frosting Consistency: Add more heavy cream one tablespoon at a time, if needed, to reach the desired spreadable consistency.
- Assemble Cake: Place one cake layer on a serving platter. Spread an even layer of cooled strawberry filling over it.
- Add Second Layer: Place the second cake layer on top, gently pressing down to secure.
- Frost Cake: Cover the entire cake with the prepared chocolate frosting, smoothing it with a spatula for an even finish.
- Garnish (Optional): Decorate with fresh strawberries or chocolate shavings to enhance presentation and flavor.
- Serve and Enjoy: Slice and serve the cake to enjoy the luscious combination of chocolate and fresh strawberry flavors.
Notes
- Ensure the cakes are completely cool before adding the filling and frosting to prevent melting.
- The boiling water makes the batter thin but results in a moist cake—this is expected.
- Use fresh ripe strawberries for the best flavor in the filling.
- You can substitute heavy cream with milk for a lighter frosting, but the texture may be less creamy.
- This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving.
