Description
A rich and moist chocolate cake layered with a sweet and tangy strawberry filling, finished with a smooth chocolate frosting for a classic and elegant dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 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 or brewed coffee
- 2 cups fresh strawberries, finely chopped
- 1/3 cup granulated sugar (for strawberry filling)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 1/2 cups chocolate frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, oil, eggs, and vanilla. Beat until smooth.
- Stir in hot water or coffee until batter is thin and well combined.
- Divide batter evenly between pans and bake for 30–35 minutes, until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the strawberry filling, combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened. Cool completely.
- Place one cake layer on a serving plate and spread strawberry filling evenly on top.
- Top with second cake layer and frost the entire cake with chocolate frosting.
- Chill for 30 minutes before slicing and serving.
Notes
- Use fresh or frozen strawberries for the filling.
- Coffee enhances the chocolate flavor without tasting like coffee.
- Store cake refrigerated due to fruit filling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American