Chocolate Cake with Fresh Strawberry Filling
Introduction
If you’re looking for a dessert that is both delightful and easy to make, this Chocolate Cake with Fresh Strawberry Filling is for you! Imagine slicing into a rich chocolate cake and discovering a sweet, juicy strawberry surprise inside. It’s a perfect treat for any occasion!
Why Make This Recipe
This cake is not just tasty but also impressive! It’s a fantastic way to celebrate birthdays, family gatherings, or just a cozy weekend at home. My family loves it, and once you try it, I believe yours will too! Plus, it uses fresh strawberries, which add a lovely, fruity flavor that pairs so well with chocolate.
How to Make Chocolate Cake with Fresh Strawberry Filling
Making this cake is straightforward. Follow these easy steps, and you’ll have a show-stopping dessert that will wow everyone!
Ingredients:
For the chocolate cake:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the strawberry filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
For the chocolate frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 tsp vanilla extract
Directions:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, and mix everything until it’s well combined. Carefully stir in the boiling water until the batter is smooth.
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Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean when inserted in the center. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
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While the cakes cool, make the strawberry filling. In a medium bowl, combine sliced strawberries with granulated sugar and lemon juice. Let them sit for about 15 minutes so they can release some juice.
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For the chocolate frosting, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder while alternately adding in the heavy cream. Mix in vanilla extract until it’s smooth and fluffy.
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Once the cakes are completely cooled, place one layer on a serving plate. Spread the strawberry filling evenly on top. Place the second cake layer on top and frost the top and sides of the cake with the chocolate frosting.
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If you like, decorate with extra fresh strawberries. Then, slice and serve this delicious cake!
How to Serve Chocolate Cake with Fresh Strawberry Filling
Serve this cake at room temperature. It’s perfect on its own, but you can add a scoop of vanilla ice cream or whipped cream for extra indulgence!
How to Store Chocolate Cake with Fresh Strawberry Filling
Store any leftover cake in an airtight container in the fridge for up to three days. You can also keep it at room temperature for up to two days, but it’s best to refrigerate it if you have the strawberry filling.
Tips to Make Chocolate Cake with Fresh Strawberry Filling
- Make sure to let the cakes cool completely before frosting to prevent the frosting from melting.
- Feel free to add more fruit to the filling if you like! Raspberries or blueberries complement chocolate well.
- If you’re short on time, you can use store-bought frosting instead.
Variation
You can swap the chocolate cake for vanilla or even red velvet if you prefer a different flavor. You can also use other berries for a fresh fruit filling!
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just store them wrapped in plastic wrap at room temperature.
What if I don’t have fresh strawberries?
You can use frozen strawberries, but make sure to thaw and drain them before using.
Can I freeze this cake?
Absolutely! Freeze the unfrosted cake layers for up to three months. Just thaw in the fridge when you are ready to enjoy!