Chocolate Cake with Fresh Strawberry Filling

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Description:

Indulge in this Chocolate Cake with Fresh Strawberry Filling—a rich and moist chocolate cake layered with fresh, juicy strawberries and a creamy whipped filling. Perfect for any celebration, this cake combines deep chocolate flavor with bright, fruity sweetness for a truly delicious dessert.

Ingredients (Quantities):

For the Chocolate Cake:

  • All-purpose flour: 1 ¾ cups
  • Granulated sugar: 2 cups
  • Unsweetened cocoa powder: ¾ cup
  • Baking powder: 1 ½ teaspoons
  • Baking soda: 1 ½ teaspoons
  • Salt: 1 teaspoon
  • Eggs: 2 large
  • Whole milk: 1 cup
  • Vegetable oil: ½ cup
  • Vanilla extract: 2 teaspoons
  • Boiling water: 1 cup

For the Strawberry Filling:

  • Fresh strawberries: 2 cups, chopped
  • Granulated sugar: 2 tablespoons
  • Lemon juice: 1 teaspoon

For the Whipped Cream Filling:

  • Heavy whipping cream: 1 cup, chilled
  • Powdered sugar: 2 tablespoons
  • Vanilla extract: 1 teaspoon

For the Chocolate Frosting:

  • Unsalted butter: ½ cup, softened
  • Cocoa powder: ½ cup
  • Powdered sugar: 2 cups
  • Vanilla extract: 1 teaspoon
  • Milk: 2-3 tablespoons (adjust for desired consistency)

Optional Ingredients:

  • Extra strawberries: sliced, for garnishing
  • Chocolate shavings: for garnish

Instructions:

1. Prepare the Chocolate Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, milk, vegetable oil, and vanilla. Beat on medium speed until smooth. Carefully stir in boiling water (the batter will be thin).
  • Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool cakes in the pans for 10 minutes, then remove from pans and allow to cool completely on a wire rack.

2. Make the Strawberry Filling:

  • In a medium bowl, combine the chopped strawberries, sugar, and lemon juice. Let sit for about 15 minutes, then mash lightly with a fork. Drain any excess juice to avoid a soggy cake.

3. Prepare the Whipped Cream Filling:

  • In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep in the refrigerator until ready to use.

4. Make the Chocolate Frosting:

  • In a medium bowl, beat the softened butter and cocoa powder together until smooth. Gradually add powdered sugar and vanilla, and beat until creamy. Add milk a little at a time to reach the desired consistency.

5. Assemble the Cake:

  • Place one cake layer on a serving plate. Spread a thin layer of whipped cream filling on top, then add the strawberry filling in an even layer.
  • Spread a bit more whipped cream over the strawberries, then place the second cake layer on top.
  • Frost the top and sides of the cake with the chocolate frosting. Garnish with extra strawberry slices and chocolate shavings if desired.

Tips for Success:

  • Thin Batter: The cake batter will be thin, but this makes it extra moist—don’t worry!
  • Chill the Filling: Chilling the whipped cream helps stabilize it and keeps the layers from sliding.
  • Drain Strawberries Well: Draining excess juice from the strawberries prevents sogginess in the cake.

Recommendations:

  • Storage: Store in an airtight container in the refrigerator for up to 3 days.
  • Serving Suggestion: Let the cake sit at room temperature for 10-15 minutes before serving for the best texture.

Nutrition (per slice, estimated):

  • Calories: 420
  • Protein: 5g
  • Fat: 22g
  • Carbohydrates: 54g
  • Fiber: 3g
  • Sugars: 40g
  • Sodium: 300mg

Savor every bite of this Chocolate Cake with Fresh Strawberry Filling for a treat that combines rich chocolate with fresh, fruity flavors!

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