Chocolate Cake with Fresh Strawberry Filling

Step-by-step instructions

Now, let’s make this cake! Follow these easy steps for a delicious outcome:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the eggs, flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well until everything is incorporated.
Add the milk, vegetable oil, and vanilla to the dry mixture. Combine until smooth.
Carefully stir in the boiling water until the batter is well-mixed and silky.
Divide the batter evenly between the prepared pans.
Bake in the preheated oven for 30-35 minutes. A toothpick inserted in the center should come out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the strawberry filling, combine the strawberries, 1/4 cup sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat, stirring, until the mixture thickens. Let it cool.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa, alternating with the heavy cream and vanilla. Beat until fluffy.
Once the cakes are cool, place one layer on a serving plate. Spread the strawberry filling on top, then place the second cake layer on top of the filling. Frost the entire cake with the chocolate frosting.
Decorate with extra strawberries if desired, and serve!

This cake is not just about the taste; it’s about the entire experience. Here are a few creative ideas to elevate your serving:

Plate each slice with a dollop of whipped cream for extra indulgence.
Pair with a scoop of vanilla ice cream or serve with chocolate sauce drizzled over the top.
Garnish the plate with fresh mint leaves to add a pop of color and freshness.

To keep your delicious chocolate cake fresh, follow these storage tips:

At Room Temperature: If you plan to enjoy it within a couple of days, store the cake in an airtight container at room temperature.
In the Refrigerator: For longer storage, place the cake in the fridge. It’s best consumed within a week.
Freezing: You can freeze individual slices wrapped tightly in plastic wrap and then foil. Thaw in the fridge overnight before serving.

Here are some insider tips to ensure your cake is a showstopper:

Sift Your Cocoa: To prevent lumps in your batter, sift the cocoa powder before mixing it with dry ingredients.
Use Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
Don’t Overmix: Once you add the flour, mix just until combined for a tender cake.

Feeling adventurous? Try these variations to switch things up:

Add Nuts: Chopped walnuts or pecans can add a lovely crunch to your chocolate cake.
Try Different Fruits: Raspberry or blueberry filling is a delightful alternative if strawberries aren’t in season.
Go Vegan: Replace butter with a vegan margarine, use flax eggs, and choose plant-based milk to make it dairy-free.

You can expect about 20-30 minutes for preparation, plus an additional 30-35 minutes for baking.

Yes! Just thaw them before using. You might need to adjust sugar levels based on their sweetness.

Keep the cake in an airtight container, and store it in the fridge for up to a week or freeze for up to three months for best results.

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