chocolate cake with strawberry filling

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chocolate cake with strawberry filling

The easiest two-layered chocolate strawberry cake topped with chocolate ganache and fresh strawberries.

INGREDIENTS

Cake:

2 large eggs, at room temperature
1 cup sugar
⅓ cup oil (vegetable oil or sunflower oil)
½ cup yogurt
2 tablespoons milk
1 teaspoon vanilla extract
1 cup and 2 tablespoons all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
A pinch of salt

Chocolate Ganache:

160ml heavy cream
160g chocolate chips or chopped chocolate

Filling and topping

1 and ½ cups fresh strawberries
Fresh mint leaves

chocolate cake with strawberry filling

INSTRUCTIONS

Lightly oil two 6” round spring form cake pans, line their bottoms with parchment paper and set aside.
Preheat oven to 350F (180C).
Beat eggs and sugar with an electric mixer or a hand whisk until creamy.
Add in oil, yogurt, milk and vanilla extract. Mix well.
In another bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Pour the dry mixture into the wet mixture in two or three batches. Stir with a hand whisk just until combined. Don’t over-mix!
Share the batter into two pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove them from the oven and let them cool in the pan for about 10 minutes. Then carefully remove them from the pans. Allow them to cool completely on a cooling rack.
Meanwhile prepare the chocolate ganache.(See the video above).
Put chocolate chips in a bowl.
Heat the heavy cream just until it boils and pour it over the chocolate chips. Wait for 2 minutes and stir until smooth.
Let it reach room temperature.
Spread ¼ of your chocolate ganache on the first cake. Wait for about 10 minutes so that the ganache sets a bit.
Thinly slice ½ cup of strawberries lengthwise and place them on the chocolate ganache you spread on the first cake.
Carefully place the second cake on the strawberries, gently press on it just to help it set.
Pour the rest of the ganache over it. Wait about 10 minutes and then place the rest of the strawberries as they are on the top.
Place a sprig of fresh mint on the very top.

How to make the strawberry filling?

Puree strawberries with a food processor and transfer to a shallow pan.
Sprinkle the sugar and flour over the strawberries and add some lemon juice.
Cook the strawberries over medium heat until they thicken. It’s important to add just the right amount of flour. Too little flour, and the puree will be too thin, but too much flour might make it a little too thick for you.
So, use your best judgement, and start with one tablespoon of flour and if your puree doesn’t thicken, you can add some additional flour, up to one additional tablespoon.

When it’s time to add the filling to your cake, you will first make a dam around the outside edge with the frosting, so that the filling doesn’t seep out the sides of your cake.

The strawberry filling is pretty sweet, but it’s a perfect balance because the cake isn’t overly sweet nor is the frosting. The best bites are the ones that have all 3 elements!

chocolate cake with strawberry filling

chocolate cake with strawberry mousse filling

Ingredients

1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips
½ cup water
2 tablespoons light corn syrup
2 ½ cups heavy cream, divided
1 tablespoon white sugar

Directions

In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside.

Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.

While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.

Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

chocolate cake with strawberry filling

Tips for Making the Best Dark Chocolate Strawberry Cake

Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
Make sure your ingredients are at room temperature to help them mix together better.
Don’t over-mix your batter, stir until the flour is just incorporated.
Don’t level and torte your cake layers until they have completely cooled to room temperature.
Use strawberry powder to really pack your strawberry buttercream with flavor!
Cut your cake layers in half horizontally with a serrated knife, to create 6 thin cake layers! This allows you to pack twice as much filling into this cake.
Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.

Chocolate cake with strawberry filling and buttercream frosting

INGREDIENTS

Cake
1 oz dark chocolate, broken into small pieces
½ cup dark unsweetened cocoa powder
⅔ cup hot coffee
⅓ cup buttermilk
1⅓ cups all purpose flour
1 tsp baking soda
½ tsp salt
10 tbsp unsalted butter, softened
1 cup dark brown sugar
½ cup sugar
3 large eggs
1 tsp vanilla extract

STRAWBERRY FILLING

1 cup water
3 tablespoons cornstarch
2 1/2 cups frozen or fresh strawberries, thawed and cut into bite size pieces
3/4 cup white sugar
1-2 tablespoons lime juice, optional
FROSTING
1/2 cup butter
1/2 cup shortening
1 lb confectionery sugar
1 tbsp vanilla
1-3 TBSP Milk

INSTRUCTIONS

For Cake
Heat oven to 325. Grease two 8-inch round cake pans and line with parchment paper. Grease the parchment.
In a medium bowl, combine the chocolate and cocoa powder. Pour the hot coffee into this same bowl and whisk to combine. Stir in the buttermilk until smooth.
In another bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well and scraping down the sides after each addition. Mix in the vanilla. Scrape down the bowl and mix again for 30 seconds.
Add in the flour in three parts, alternating with the chocolate mixture.
Divide the batter among the prepared pans. Bake for 35-40 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 15 minutes. Turn out onto the rack and let cool completely.
FOR FILLING
Whisk water and cornstarch together in a large saucepan.
Stir strawberries and sugar into the water. (add lime juice if using)
Cook strawberry mixture over medium heat until thick, about 10 minutes.
Allow to cool completely before use.

FOR FROSTING

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

chocolate cake with strawberry filling

CHOCOLATE LAYER CAKE WITH JAM FILLING AND STRAWBERRY SWISS MERINGUE BUTTERCREAM

INGREDIENTS

Chocolate Layer Cake

420g all-purpose flour

615g sugar
112g cocoa powder
2 tsp baking powder
2 ¼ tsp baking soda
2 ¼ tsp salt
2 ¼ tsp espresso powder
345g whole milk, room temperature
157g vegetable or neutral oil
3 eggs, at room temperature
1 Tbsp vanilla extract
345g boiling water

Strawberry Swiss Meringue Buttercream

190g egg whites

300g sugar
½ tsp salt
1 tsp Vanilla Bean Paste
700g unsalted butter, cool, cut into cubes
60g freeze-dried strawberries, ground and sifted, or freeze-dried strawberry powder

Jam Filling

240g jam (I used mixed berry, Amanda uses Strawberry in her book – whatever you have on hand is great!

INSTRUCTIONS

CHOCOLATE LAYER CAKE

Preheat the oven to 350°f / 180°c. Prepare three 8 inch round, 3 inch deep pans with butter and cocoa powder, or baking spray and parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, combine all of the dry ingredients.
Add in the milk, oil, eggs, and vanilla extract. Whisk to combine, first at a low speed, and then increase to medium for 30 seconds.
Add in the boiling water, cover the mixer with a tea towel to prevent splashing, then mix on medium high for 30 more seconds.
Divide the batter between the three prepared pans, about 675g per pan. Bake until the cake springs back when gently poked and the cakes are starting to pull away from the sides, about 35 minutes.
Cool in pans on wire rack for 5 minutes before turning out. Cool completely before leveling and frosting. Wrap tightly in plastic wrap and store in the freezer until ready.

STRAWBERRY SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved.

Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled – but just keep mixing!

Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

Once the buttercream has finished mixing, and is smooth and silky, add the strawberry powder and switch to the paddle attachment. Mix in medium until incorporated, and then mix on low for one minute to remove any air. Use immediately – store any leftovers in the fridge.