This Chocolate Strawberry Cake is pure love in every bite rich, moist chocolate layers filled with creamy ganache and fresh strawberries. It’s the kind of dessert that looks fancy but feels homemade, perfect for birthdays, Valentine’s Day, or any cozy weekend bake.
Table of Contents
Table of Contents
Ingredients
For the Chocolate Strawberry Cake:
- 2 large eggs, at room temperature
- 1 cup sugar
- ⅓ cup vegetable or sunflower oil
- ½ cup yogurt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1⅕ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
For the Chocolate Ganache:
- 160 ml heavy cream
- 160 g chocolate chips
For the Filling and Topping:
- 1½ cups fresh strawberries
- 2 sprigs fresh mint
Instructions
Step 1: Prepare the Pans and Batter
Lightly oil two 6-inch round springform pans and line the bottoms with parchment paper. Preheat oven to 350°F (180°C). For the Chocolate Strawberry Cake, whisk eggs and sugar until creamy. Add oil, yogurt, milk, and vanilla, mixing well.
Step 2: Combine Dry
Ingredients
In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry mix into the wet mixture in batches, stirring just until smooth. Avoid over-mixing to keep your Chocolate Strawberry Cake fluffy.
Step 3: Bake the Cake Layers
Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.
Step 4: Make the Ganache
Place chocolate chips in a bowl. Heat heavy cream until just boiling, then pour over the chocolate. Let sit for 2 minutes, then stir until silky smooth. Cool to room temperature before spreading.
Step 5: Assemble the Cake
Spread a quarter of the ganache on the first cake layer. Arrange sliced strawberries over it, then top with the second cake layer. Pour remaining ganache over the top and finish with whole strawberries and a mint sprig.
Serve this Chocolate Strawberry Cake chilled or at room temperature every slice is rich, fruity, and absolutely irresistible.
Chocolate Strawberry Cake
Equipment
- Two 6-inch springform pans Line with parchment for easy release.
- Whisk or electric mixer
- Saucepan To heat cream for ganache.
- cooling rack
- Offset spatula For smooth ganache.
- measuring cups and spoons
Ingredients
- 2 large eggs, room temperature
- 1 cup sugar
- 1/3 cup vegetable or sunflower oil
- 1/2 cup yogurt
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 1/5 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 160 ml heavy cream (ganache)
- 160 g chocolate chips (ganache)
- 1 1/2 cups strawberries, divided
- 2 sprigs fresh mint
Instructions
- Lightly oil two 6-inch springform pans and line bottoms with parchment. Preheat oven to 350°F (180°C).
- Beat eggs and sugar until creamy. Add oil, yogurt, milk, and vanilla; whisk smooth for the Chocolate Strawberry Cake batter.
- Whisk flour, cocoa, baking powder, baking soda, and salt. Fold into wet ingredients in 2–3 additions until just combined—do not overmix the Chocolate Strawberry Cake batter.
- Divide batter between pans. Bake 25–30 minutes until a toothpick tests clean. Cool 10 minutes in pans, then fully on a rack.
- Place chocolate chips in a bowl. Heat cream to a boil; pour over chocolate. Rest 2 minutes, then stir until glossy ganache. Cool to room temperature.
- Spread 1/4 of ganache over first layer. Top with thinly sliced strawberries. Set second layer on top and press gently.
- Pour remaining ganache over cake. After 10 minutes, crown with whole strawberries and a mint sprig. Slice and enjoy your Chocolate Strawberry Cake.