Chocolate Cake with Strawberry Filling

This Chocolate Cake with Strawberry Filling is a decadent treat, with rich chocolate cake layers complemented by a sweet and tangy strawberry filling. It’s perfect for birthdays, celebrations, or any time you want a showstopper dessert!

Ingredients

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 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 chopped
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional, to thicken)
• 1/4 cup water

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream (as needed to adjust consistency)
• Pinch of salt

Instructions

1. Make the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat until smooth.
4. Gradually add the boiling water to the batter, mixing until well combined. The batter will be thin, which is normal.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

2. Make the Strawberry Filling:

1. In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice.
2. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries release their juices and soften.
3. In a small bowl, mix the cornstarch with water to create a slurry.
4. Add the cornstarch mixture to the saucepan, stirring constantly. Cook for an additional 2-3 minutes until the filling thickens.
5. Remove from heat and let it cool completely before using as filling.

3. Make the Chocolate Frosting:

1. In a large bowl, beat the softened butter with a hand mixer or stand mixer until smooth and creamy.
2. Gradually add the powdered sugar and cocoa powder, mixing until smooth.
3. Add the vanilla extract and a pinch of salt, then slowly add the heavy cream, one tablespoon at a time, until you reach your desired frosting consistency. Beat for an additional 2-3 minutes until light and fluffy.

4. Assemble the Cake:

1. Once the cakes have cooled, place one cake layer on a serving plate or cake stand.
2. Spread the strawberry filling evenly over the first layer, allowing a small border around the edges.
3. Place the second cake layer on top, gently pressing it down.
4. Frost the top and sides of the entire cake with the chocolate frosting, smoothing it with a spatula.
5. Optionally, decorate the top with fresh strawberries or additional chocolate shavings for extra flair.

5. Serve and Enjoy:

• Slice and serve your Chocolate Cake with Strawberry Filling for a sweet, indulgent treat that combines rich chocolate and fresh strawberries in every bite!

Tips:

• Freshness: If you want to use frozen strawberries for the filling, be sure to thaw and drain them first before cooking.
• Richer Chocolate Frosting: For an even richer chocolate frosting, you can melt 1/4 cup of dark chocolate and fold it into the frosting mixture.
• Make Ahead: You can bake the cakes a day in advance and store them in an airtight container. The filling and frosting can be made ahead and refrigerated.

This Chocolate Cake with Strawberry Filling is the perfect way to enjoy the combination of sweet strawberries and rich chocolate in a moist, indulgent cake.