Description
A rich and moist chocolate cake layered with a luscious homemade strawberry filling and topped with creamy chocolate frosting, perfect for dessert or special occasions.
Ingredients
Scale
For the Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat and Prepare Pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to evenly combine and aerate the mixture.
- Add Wet Ingredients. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and homogenous.
- Incorporate Boiling Water. Slowly stir in the boiling water carefully; note the batter will be thin. This step helps create a moist texture for the cake.
- Bake the Cake Layers. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
- Make the Strawberry Filling. In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5 to 7 minutes until the strawberries soften and release their juices.
- Thicken the Filling. Stir in the cornstarch mixed with water and cook for an additional 1 to 2 minutes until the mixture thickens. Remove from heat and let cool completely.
- Prepare the Chocolate Frosting. Beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, salt, vanilla extract, and heavy cream. Continue beating until the frosting is fluffy and spreadable.
- Assemble the Cake. Place one cooled cake layer on a serving plate. Spread the strawberry filling evenly over the top. Carefully place the second cake layer on top of the filling.
- Frost the Cake. Using a spatula, cover the top and sides of the assembled cake with the chocolate frosting evenly.
- Chill Before Serving. Refrigerate the completed cake for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
- You can substitute frozen strawberries for fresh if fresh are not available. Thaw and drain before cooking.
- For extra decadence, garnish the cake with chocolate shavings or fresh whole strawberries on top.
