Chocolate Cake with Strawberry Filling

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Introduction:
This Chocolate Cake with Strawberry Filling is a delightful and elegant dessert that combines rich, moist chocolate layers with a fresh and fruity strawberry filling. Finished with a silky chocolate frosting, this cake is perfect for celebrations, romantic dinners, or anytime you want a special treat. The contrast between the decadent chocolate and the sweet-tart strawberry filling makes this cake a crowd-pleaser!

Ingredients

For the Chocolate Cake:

  • All-purpose flour: 1 ¾ cups (220g)
  • Granulated sugar: 2 cups (400g)
  • Unsweetened cocoa powder: ¾ cup (65g)
  • Baking powder: 1 ½ teaspoons
  • Baking soda: 1 ½ teaspoons
  • Salt: 1 teaspoon
  • Eggs: 2 large
  • Whole milk: 1 cup (240ml)
  • Vegetable oil: ½ cup (120ml)
  • Vanilla extract: 2 teaspoons
  • Boiling water: 1 cup (240ml)

For the Strawberry Filling:

  • Fresh strawberries, hulled and chopped: 2 cups (300g)
  • Granulated sugar: ⅓ cup (65g)
  • Cornstarch: 1 tablespoon
  • Water: 2 tablespoons
  • Lemon juice: 1 teaspoon

For the Chocolate Frosting:

  • Unsalted butter, softened: ½ cup (115g)
  • Unsweetened cocoa powder: ½ cup (50g)
  • Powdered sugar: 2 cups (240g)
  • Milk: ¼ cup (60ml)
  • Vanilla extract: 1 teaspoon

Instructions

  1. Make the Chocolate Cake:
  • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth. Stir in the boiling water (the batter will be thin).
  • Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  1. Prepare the Strawberry Filling:
  • In a saucepan over medium heat, combine the chopped strawberries and sugar. Cook, stirring occasionally, until the strawberries soften and release their juices (about 5 minutes).
  • In a small bowl, mix cornstarch with water to create a slurry, then add to the strawberries along with the lemon juice. Cook for another 2–3 minutes, or until the mixture thickens. Remove from heat and allow to cool completely.
  1. Make the Chocolate Frosting:
  • In a mixing bowl, beat the softened butter until creamy. Add the cocoa powder and mix until smooth.
  • Gradually add powdered sugar, alternating with the milk, and beat until fluffy and spreadable. Stir in the vanilla extract.
  1. Assemble the Cake:
  • Place one layer of the chocolate cake on a serving plate. Spread a layer of strawberry filling on top, leaving a ½-inch border around the edges.
  • Place the second layer of cake on top, then spread the chocolate frosting over the top and sides of the cake.
  1. Serve:
  • Garnish with fresh strawberries or chocolate shavings if desired. Slice and serve this beautiful cake with a cup of coffee or glass of milk.

Tips for Success

  • Cool the filling completely to avoid it soaking into the cake layers.
  • Trim the cake layers for an even surface if needed.
  • Store in the refrigerator to keep the filling fresh, especially if using fresh strawberries.

Recommendations

  • Serve with extra strawberries on the side or a dollop of whipped cream.
  • This cake is also delicious when chilled, as it sets the chocolate and strawberry layers.

Nutrition (per slice, based on 12 slices)

  • Calories: 450 kcal
  • Protein: 5g
  • Carbohydrates: 64g
  • Fat: 20g
  • Fiber: 3g
  • Sodium: 280mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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