Chocolate Strawberries Cake
What makes this cake extra special is the combination of flavors and textures. The chocolate base is decadent but not overly heavy, while the strawberry layer adds a burst of freshness and sweetness that balances every bite.
Equipment
- 9-inch round cake pans (2)
- Mixing bowls (medium and large)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Saucepan
- Cooling Rack
- Parchment paper
- Microwave-safe bowl
Ingredients
For the Chocolate Cake
- 1 and ¾ cups 220g all-purpose flour
- 1 and ½ cups 300g granulated sugar
- ¾ cup 75g unsweetened cocoa powder
- 1 and ½ tsp baking powder
- 1 and ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup 240ml whole milk
- ½ cup 120ml vegetable oil
- 2 tsp pure vanilla extract
- 1 cup 240ml boiling water
For the Strawberry Filling
- 2 cups 300g fresh strawberries, chopped
- ¼ cup 50g granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch optional, for thicker filling
For the Chocolate-Dipped Strawberry Topping
- 12 –15 fresh strawberries washed and dried
- ½ cup 90g semi-sweet chocolate chips
- 1 tsp coconut oil or butter to make chocolate glossy
Instructions
Step 1: Prepare Your Pans and Oven
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or non-stick spray.
- Line the bottoms with parchment paper for easy removal.
- Pro Tip: Lightly dust the sides with flour so the cake releases perfectly without sticking.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Add the sugar and whisk gently to combine.
- Pro Tip: Sifting ensures there are no lumps in your cocoa powder and makes the cake lighter.
Step 3: Combine the Wet Ingredients
- In a separate bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until smooth.
- Slowly pour the wet mixture into the dry ingredients while mixing on low speed.
- Pro Tip: Mix just until combined—overmixing can make the cake dense.
Step 4: Add Boiling Water
- Carefully stir in 1 cup of boiling water into the batter.
- The batter will be thin—this is normal.
- Pro Tip: Whisk continuously to make it smooth and ensure no lumps. Thin batter creates an incredibly moist cake.
Step 5: Bake the Cake Layers
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack.
Step 6: Make the Strawberry Filling
- In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice.
- Cook for 5–7 minutes, stirring occasionally, until the strawberries soften and release their juices.
- Optional: Mix cornstarch with a tiny splash of water and stir in to thicken the filling.
- Remove from heat and let it cool completely.
- Pro Tip: Taste and adjust sugar if your strawberries are very tart.
Step 7: Assemble the Cake
- Place one chocolate cake layer on your serving plate.
- Spread half of the strawberry filling evenly on top.
- Add the second cake layer and press gently.
- Spread the remaining filling lightly on top if desired.
Step 8: Dip the Strawberries in Chocolate
- Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between.
- Dip each strawberry halfway into the chocolate, then place on parchment paper to set.
- Pro Tip: Make sure strawberries are completely dry before dipping, or the chocolate won’t stick properly.
Step 9: Decorate and Serve
- Arrange the chocolate-dipped strawberries on top of the cake.
- Chill the cake for 30 minutes if you want the chocolate to set nicely.
- Slice and enjoy with loved ones.
Notes
Nutritional Value (per slice, approximate):
- Calories: 420 kcal
- Carbohydrates: 55g
- Sugars: 38g
- Fat: 18g
- Saturated Fat: 8g
- Protein: 5g
- Fiber: 3g
- Sodium: 220mg