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Chocolate Strawberry Cake - A Classic, Crowd-Pleasing Dessert

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – for structure.
  • Granulated sugar – sweetness and moisture.
  • Unsweetened cocoa powder – natural or Dutch-process.
  • Baking powder and baking soda – proper lift.
  • Fine salt – balances sweetness.
  • Eggs – room temperature.
  • Buttermilk – for tenderness and tang.
  • Neutral oil (canola or vegetable) – keeps the cake moist.
  • Vanilla extract – rounds out flavor.
  • Hot coffee or hot water – intensifies chocolate flavor.
  • Fresh strawberries – ripe, sweet, and firm.
  • Lemon juice – brightens the berries.
  • Powdered sugar – to lightly sweeten the berries, optional dusting.
  • Heavy cream – for ganache.
  • Semisweet or dark chocolate chips (or chopped bars) – for ganache.
  • Butter – a tablespoon for glossy ganache (optional).

Method
 

  1. Prep your pans and oven. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides.
  2. Mix the dry ingredients. In a large bowl, whisk 2 cups flour, 1¾ cups sugar, ¾ cup cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt until evenly combined.
  3. Combine the wet ingredients. In a separate bowl, whisk 2 large eggs, 1 cup buttermilk, ½ cup neutral oil, and 2 teaspoons vanilla until smooth.
  4. Bring it together. Pour the wet mixture into the dry and whisk until mostly smooth. Slowly add 1 cup hot coffee (or hot water) and whisk gently. The batter will be thin—this is right.
  5. Divide and bake. Split the batter evenly between the pans. Bake 26–32 minutes, until a toothpick comes out with a few moist crumbs. Rotate pans if your oven runs unevenly.
  6. Cool the cakes. Let cakes cool 10 minutes in the pans. Turn them out onto a rack, peel off parchment, and cool completely.
  7. Prep the strawberries. While cakes cool, hull and slice 1½–2 pounds of strawberries. Toss with 2–3 tablespoons powdered sugar and 1 teaspoon lemon juice. Let sit 15–20 minutes to release juices.
  8. Make the ganache. Heat 1 cup heavy cream until steaming (not boiling). Pour over 8 ounces semisweet or dark chocolate in a heatproof bowl. Wait 2 minutes, then stir until smooth. Stir in 1 tablespoon butter and a pinch of salt for shine and balance. Let it cool to a spreadable consistency (10–15 minutes).
  9. Level if needed. If your cakes domed, level the tops with a serrated knife. Save crumbs for snacking or decoration.
  10. Assemble the first layer. Place one cake layer on a stand or plate. Spread a thin layer of ganache to “seal” the top. Spoon on a layer of sliced strawberries, leaving a small border so they don’t slip out. Drizzle a tablespoon or two of the strawberry juices for extra flavor, but don’t drench the cake.
  11. Top with the second layer. Set the second cake layer over the berries. Press gently to settle.
  12. Finish with ganache. Pour or spread the remaining ganache over the top, letting it drip slightly over the sides. If the ganache is too runny, wait another few minutes; if too thick, warm it briefly.
  13. Decorate. Arrange extra halved strawberries on top. A light dusting of powdered sugar looks pretty just before serving.
  14. Set and serve. Let the cake sit 20–30 minutes so the ganache firms up. Slice with a sharp knife, wiping between cuts for clean slices.