Chocolate Cake with Strawberry Filling

Directions to follow

Creating this cake involves several steps, but don’t worry—each step is simple!

Preheat your oven to 175°C (350°F). Grease and line two 20–22 cm pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla. Mix until smooth.
Gradually stir in the hot water or coffee. The batter will be thin, but that’s a good thing!
Divide the batter evenly between the prepared pans, then bake for 30–35 minutes until a toothpick comes out clean.
Once baked, allow the cakes to cool completely before assembling.

For the Strawberry Filling:

Cook the strawberries, sugar, and lemon juice over medium heat until bubbling.
Mix the cornstarch with water and stir it into the strawberry mixture.
Cook until thickened, about 3–5 minutes, then let it cool completely.

For the Chocolate Ganache:

Heat the heavy cream just until it simmers.
Pour it over the chopped chocolate and optional butter.
Allow it to sit for 2 minutes, then stir until it’s smooth.

To assemble the cake:

Place one cake layer on a serving plate.
Spread the cooled strawberry filling evenly on top.
Place the second cake layer on top, then cover with chocolate ganache.
For a beautiful finish, garnish with fresh strawberries or chocolate shavings if desired.

Best ways to enjoy it

This Chocolate Cake with Strawberry Filling is perfect for any occasion, but there are creative serving ideas to enhance your experience. Pair a slice with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. You can also serve it alongside a cup of freshly brewed coffee or tea, making it an ideal treat for an afternoon gathering or brunch.

Storage and reheating tips

Storing this cake properly ensures that it retains its deliciousness. If you plan to keep leftovers, cover the cake with plastic wrap or place it in an airtight container at room temperature for 1-2 days. For longer storage, this cake can be refrigerated for up to a week.

If you wish to freeze it, ensure the cake is well-wrapped in plastic wrap, followed by aluminum foil. It will keep its best quality for up to 3 months in the freezer. Let it thaw in the fridge overnight before enjoying it again.

Extra advice

To elevate your Chocolate Cake with Strawberry Filling, consider these pro tips. Always use room-temperature ingredients, especially eggs and buttermilk, as this creates a smoother batter that mixes better. When making the ganache, let it cool slightly before pouring it on the cake—this prevents it from running off and makes it easier to work with.

Also, if your strawberries are particularly tart, feel free to add a bit more sugar to the filling to suit your taste.

Creative twists

Feel free to put your spin on this classic recipe! Swap the strawberries for raspberries or cherries for a different fruity filling. You could also try adding a layer of cream cheese frosting between the layers for an extra tangy layer of flavor.

If you’re in the mood for a healthier option, explore using low-sugar dark chocolate or natural sweeteners instead. The possibilities are endless!

Your questions answered

1. How much time does it take to prepare this cake?
The preparation should take about 20-30 minutes, and baking requires another 30-35 minutes. Allowing the layers to cool will take some added time, but the total time can range from roughly 1.5 to 2 hours.

2. Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work just as well; simply make sure to thaw and chop them first, as they release more moisture during cooking.

3. How should I store the leftover cake?
Store it in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to a week. For longer storage, freeze it, well-wrapped, for up to 3 months.

Ready to impress your friends and family with this showstopper? Get baking and enjoy every velvety slice!