Chocolate Strawberry Cake

Katie Jones, Author

This chocolate cake is a chocolate lover’s dream. It has everything you need in a chocolate cake; it is super moist and super rich with a delicious layer of chocolate buttercream frosting. If you thought that was enough, the cake is also topped off with a creamy chocolate ganache. To balance out the chocolate, this recipe contains a layer of strawberries in the middle and on top, which brings a nice balance between the chocolate and the fruit.


For the Cake:

  • 2 cups granulated sugar
  • 1 ¾ cups all-purpose flour
  • ¾ unsweetened cocoa
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Frosting:

  • 1 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

For the Ganache:

  • ¾ cup semi-sweet chocolate chips
  • ¾ cup heavy cream


  • However many strawberries your heart desires!


  1. Heat oven to 350°F. Grease two 9-inch round baking pans.
  2. In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Then allow the cake to cool completely.
  4. Make the frosting while the cake is cooling. In the bowl of stand mixer, beat the butter on medium speed until light and fluffy. Slowly add the powdered sugar and mix until the frosting is smooth. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy. Set aside while you make the ganache.
  5. To make the chocolate ganache, melt the chocolate chips until they are smooth and creamy. Heat your heavy cream in the microwave for two minutes and then pour over the chocolate. Mix until the smooth ganache comes together. Let the ganache cool.
  6. To assemble the cake, place one cake on a cake stand or serving platter. Spread frosting over the bottom layer of the cake. You want a thick layer of frosting. Next, slice your desired amount of strawberries and place them on top of the frosting. Carefully place the second cake on top of the strawberries and gently press down to help set the cake.
  7. Pour the chocolate ganache over the top of the cake, letting it drip down the sides of the cake. Wait for the ganache to set, about 15 minutes. Remove the stems from how many strawberries you want and place them stem side down on the top of the cake. Gently press them into the ganache so they will stand up. Cut into slices and serve!

One Bear’s Notes:

  • I was confused on why this recipe required a cup of boiling water, so I researched it. Since cocoa powder tends to clump, the boiling water is necessary for the cocoa powder to dissolve completely with ease.
  • Greasing the pans a lot is extremely important so the cake doesn’t stick. Waiting for 10 minutes after taking the cake out the oven is also an important factor to note because you don’t want the cake to be too hot and break
  • Remember to let the cakes cool completely so the icing doesn’t melt out the sides and make a mess. I waited about 20 minutes for both cakes to cool before icing.
  • I didn’t have heavy cream on hand, so I tried to make the ganache with half and half. It was a success!
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