Description
A delicious chocolate cake layered with fresh strawberry filling and topped with a glossy chocolate shell.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon lemon juice
- 2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, oil, eggs, and vanilla extract. Mix until smooth. Slowly pour in the hot water and stir gently. The batter will be thin, but that is what makes the cake moist and tender.
- Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan over medium heat, combine diced strawberries, sugar, and lemon juice. Cook for about 5–7 minutes until the mixture thickens slightly. Let it cool completely.
- Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top, leaving a small border around the edges. Place the second cake layer on top and gently press down. Chill the cake in the refrigerator for at least 30 minutes.
- Heat the heavy cream until just steaming, then pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Add the coconut oil and mix well. Allow the glaze to cool slightly but remain pourable.
- Place the chilled cake on a wire rack over a tray. Slowly pour the chocolate glaze over the top, letting it drip naturally down the sides. Let the cake sit until fully set before slicing.
Notes
- Ensure the cake layers are completely cool before adding the chocolate glaze to achieve the best finish.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg