Chocolate Cake with Strawberry Filling
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit for 5 minutes)
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
For the Strawberry Filling:
- 2 cups fresh strawberries, chopped
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup heavy cream
- 2 tsp vanilla extract
Directions:
1. Make the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper to ensure the cakes don’t stick. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. These dry ingredients will form the base of the rich chocolate flavor.
Next, add in the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract. Mix everything together until the batter is smooth and well combined. The key to achieving a moist, flavorful cake is the addition of hot coffee (or hot water), which will thin the batter slightly. Stir this into the mix, and you’ll notice the batter become even more luscious.
Divide the batter evenly between the prepared pans, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Strawberry Filling:
While the cake cools, prepare the fresh strawberry filling. In a saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for about 5 minutes until the strawberries soften and release their juices. In a small bowl, mix the cornstarch with water to form a slurry. Add this mixture to the strawberries and stir until the filling thickens, which should take about 2-3 minutes. Remove from heat and allow it to cool completely before spreading on the cake.
3. Make the Chocolate Frosting:
To make the chocolate frosting, start by beating softened butter until it becomes creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth. Then, add the heavy cream and vanilla extract, beating until the frosting is light, fluffy, and ready to spread.
4. Assemble the Cake:
Once your cakes and fillings have cooled, assemble the cake. Place one cake layer on a serving plate, and spread a generous amount of the cooled strawberry filling on top, ensuring it’s evenly distributed. Carefully place the second layer of cake on top, and begin frosting the entire cake with the smooth chocolate frosting. To make your cake extra special, consider garnishing with fresh strawberries on top or drizzling with a bit of melted chocolate for that extra touch of elegance.
Enjoy!
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 450 kcal per serving | Servings: 12