Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 1/2 cup oil
- 3/4 cup milk
- 1/2 cup hot water
- 1 teaspoon vanilla
- 2 cups strawberries
- 2 tablespoons cornstarch
- Juice of 1/2 lemon
- 1/4 cup water
- 200 grams semi-sweet chocolate
Directions
Cook strawberries and other ingredients until the mixture thickens, then set aside to cool.
Preheat oven to 175°C.
Combine dry and wet ingredients in a bowl, then gradually mix in the hot water until just combined.
Pour batter into prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake layers to cool completely.
Slice each cake layer in half horizontally.
Fill the cake layers with the cooled strawberry mixture.
Top the assembled cake with ganache.
Enjoy every bite!
Frequently Asked Questions
How do I prevent my chocolate cake from becoming dry when baking?
To ensure a moist chocolate cake, be careful not to overmix the batter after adding the flour and wet ingredients; mix only until just combined. Also, the addition of hot water in this recipe helps bloom the cocoa powder, contributing to a tender crumb. Bake for the specified 30-35 minutes at 175°C and test for doneness early.
Can I make the strawberry filling ahead of time for this chocolate cake?
Yes, you absolutely can make the strawberry filling in advance! Cook the strawberries and other ingredients until the mixture thickens, then allow it to cool completely before storing it in an airtight container in the refrigerator for up to three days. This ensures the filling is perfectly chilled when you assemble your cake.
What is the best way to store leftover chocolate cake with strawberry filling?
Because this cake contains a fresh fruit filling, it's best stored in the refrigerator. Keep the assembled cake in an airtight container to maintain moisture and prevent the strawberries from drying out. It will stay fresh for 3-4 days when properly chilled.
