Strawberry Chocolate Cake
Our strawberry chocolate cake combines moist, tender chocolate cake with a sweet strawberry filling and strawberry whipped cream frosting. Even better, it's as easy to make as it is delicious.
Servings: 12 Slices
Ingredients
Strawberry Filling
- 2 pounds strawberries, hulls removed
- 2 cups granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Chocolate Cake
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon instant coffee
- 1 teaspoon salt
- 1 cup oat milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup boiling water
- ¾ cup semi sweet chocolate morsels
- 2 tablespoon Ghirardelli chocolate sauce
Strawberry Whipped Cream Frosting
- 2 cups heavy cream
- 1 ¼ cup powdered sugar
- 1 ¼ cups strawberry filling
Instructions
Strawberry Filling
- Bring everything to a boil over medium heat.
- Once boiling, reduce heat to low and simmer until thick, approximately 20 minutes.
- Let cool, puree, and strain any remaining seeds. Set aside to cool.
Chocolate Cake
- Preheat the oven to 350 degrees and line two 9 inch round cake pans with parchment paper and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk the dry ingredients together.
- Add the wet ingredients: oil, eggs, milk and vanilla. Stir in chocolate chips until combined.
- Carefully pour boiling water into cake batter and stir until combined.
- Split cake batter evenly between the two prepared cake pans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Strawberry Whipped Cream Frosting
- In a medium bowl, beat heavy cream until peaks just start to form.
- Gradually add the powdered sugar into the bowl, a ¼ at a time, and beat again after each addition until stiff peaks form.
- Fold in 1 ¼ cups of the strawberry filling and gently stir until combined, making sure to reserve ½ cup for the filling between the layers.
Assemble the Cake
- Spread the Ghirardelli chocolate sauce over the bottom cake layer, followed by a layer of the strawberry filling.
- Next, add the whipped cream and then place the second cake layer on top.
- Frost the cake with the remaining strawberry whipped cream frosting, as desired.
- Place sliced strawberries along the sides of the cake, and enjoy.
Notes
Tips
- Be sure your baking soda is fresh. Stale baking soda will make a thin, dense cake.
- Use high-quality cocoa powder and chocolate sauce for the best cake flavor.
- To ensure the best cake texture, your water should be at a full boil before adding it to the other batter ingredients.
- Unlike other cake batters, it's important to mix your batter until well combined after adding the boiling water.
- Stop whipping your cream as soon as stiff peaks form. Otherwise, you'll collapse its structure.
- Fully cool your cake before frosting; otherwise, the frosting will thin and slide off.
- Might have extra strawberry filling, and can use that to spread on toast.