Description
This luscious Chocolate Cake with Strawberry Filling is a delightful combination of rich, moist chocolate cake layers filled with a sweet and tangy strawberry filling, all wrapped in a smooth and creamy chocolate frosting. Perfect for celebrations or anytime you crave a decadent dessert that balances chocolate intensity with fresh fruit brightness.
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 ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: To the dry mix, add the eggs, whole milk, vegetable oil, and vanilla extract. Mix until the batter is smooth and fully combined.
- Incorporate Boiling Water: Gradually add the boiling water to the batter while mixing continuously; this thins the batter and intensifies the chocolate flavor.
- Bake the Cake: Pour the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely, preventing sogginess.
- Prepare Strawberry Filling: In a medium saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until strawberries soften and release juices.
- Thicken the Filling: Mix cornstarch with cold water to form a slurry. Add this to the strawberry mixture and continue cooking while stirring for 2-3 minutes until the filling thickens.
- Cool the Filling: Remove the strawberry filling from heat and allow it to cool completely before using it in the cake assembly.
- Make the Frosting: In a large bowl, beat softened butter until creamy and smooth using a mixer.
- Add Frosting Ingredients: Gradually beat in powdered sugar, cocoa powder, vanilla extract, and start with 3 tablespoons of heavy cream. Continue beating until the frosting is smooth and fluffy.
- Adjust Frosting Consistency: If needed, add more heavy cream one tablespoon at a time to reach a spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand.
- Spread Strawberry Filling: Evenly spread the cooled strawberry filling over the first cake layer, creating a delicious fruity layer.
- Add Second Cake Layer: Place the second chocolate cake layer on top of the filling and press gently to secure it.
- Frost the Cake: Cover the entire cake with the prepared chocolate frosting, smoothing it out nicely with a spatula for a polished look.
- Optional Garnish: Decorate the cake with fresh strawberries or chocolate shavings as desired for added appeal.
- Serve and Enjoy: Slice the cake and enjoy the perfect balance of rich chocolate and fresh strawberry flavors in every bite!
Notes
- Boiling water helps enhance the cocoa flavor and creates a moist cake texture.
- Ensure the strawberry filling is completely cooled before spreading to prevent frosting from melting.
- Use fresh, ripe strawberries for the best flavor in the filling.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allow refrigerated cake to come to room temperature before serving for optimal taste and texture.
- Adjust powdered sugar in the frosting to your preferred sweetness level.
