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Decadent Strawberry Chocolate Cake Recipe with Easy Ganache Frosting

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A rich and moist chocolate cake layered with fresh strawberry filling and covered in a silky, luscious ganache frosting. This cake balances indulgence with freshness, perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk (or almond milk for dairy-free option)
  • ½ cup (120ml) vegetable oil (neutral oils like canola)
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • 1 ½ cups (about 250g) fresh strawberries, hulled and sliced
  • 2 tbsp powdered sugar
  • 1 tsp lemon juice
  • 8 oz (225g) semisweet chocolate chips
  • ¾ cup (180ml) heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and dust with cocoa powder. Line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk eggs with granulated sugar until slightly thickened. Add milk, vegetable oil, and vanilla extract; mix until smooth.
  4. Gradually add dry ingredients to wet mixture, stirring gently until no lumps remain.
  5. Carefully stir in boiling water; batter will thin out.
  6. Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick comes out clean. Rotate pans halfway through baking.
  7. Cool cakes in pans for 15 minutes, then transfer to a cooling rack to reach room temperature (about 30 minutes).
  8. Toss sliced strawberries with powdered sugar and lemon juice; let macerate for 10-15 minutes.
  9. Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips in a heatproof bowl; let sit 2 minutes, then stir until smooth.
  10. Stir in butter and vanilla extract. Cool ganache to room temperature until spreadable (about 20 minutes).
  11. Place one cake layer on serving plate. Spread half the strawberry filling evenly, then pour a thin layer of ganache over strawberries.
  12. Place second cake layer on top and cover entire cake with remaining ganache using an offset spatula. Let ganache drip down sides if desired.

Notes

Do not skip the boiling water step for moist cake layers. Use gentle folding motions to keep cake light. Let ganache cool to spreadable consistency before frosting. Macerate strawberries to enhance flavor. Use offset spatula for smooth ganache edges. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For vegan, use flax eggs, plant milk, vegan margarine, and dairy-free chocolate.

Nutrition

Keywords: strawberry chocolate cake, ganache frosting, easy chocolate cake, fresh strawberry filling, decadent dessert

Find it online: https://larameals.com/decadent-strawberry-chocolate-cake-recipe-with-easy-ganache-frosting/