Chocolate Strawberry Cake is the easiest layered chocolate cake we’ve ever made. A very simple chocolate ganache and fresh strawberries are used for the mid layer and the topping. The best combination of chocolate and strawberries ever!
Okay our all time favorite dessert is Turkish baklava, but we love to make cake recipes too! A chocolate cake with strawberries has always a special role in our lives. It is the same for most of you, isn't it?
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We used our ultimate chocolate cake recipe to make this super easy chocolate strawberry cake.
What we love about this recipe is everything for the cake is in one bowl. It’s always great to have less mess in the kitchen when baking something, isn’t it? Also, we made a super easy strawberry cake filling that doesn't require any professional skills.
This chocolate cake with strawberries is perfectly fluffy and the chocolate ganache adds a wonderful richness to it. Not to mention the beauty and refreshment added by fresh strawberries.
How To Make Easy Chocolate Strawberry Cake
This chocolate strawberry cake is one of those easy bakes that looks much more impressive than the effort it takes.
The batter is shared between two small round cake pans (6-inch / 15-cm), which gives you two even layers without any extra cutting.
Once the cakes are cooled, they’re layered with a smooth chocolate ganache and fresh strawberries. One layer goes in the middle, the rest on top, finished with a few whole strawberries and a touch of mint.
That's it. Your chocolate strawberry cake is ready to share with your loved ones.
Making the Chocolate Cake Layers (In 2 Pans)
Start by preparing the wet ingredients. Whisk the eggs and sugar until creamy, then add the oil, yogurt, milk, and vanilla extract. You can use coconut oil or olive oil instead of vegetable oil, and buttermilk in place of yogurt and milk if you like.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the dry mixture to the wet mixture in 2–3 batches. Gently mix with a hand whisk just until combined. Be careful not to over-mix.
Divide the batter between two 6-inch (15-cm) cake pans and bake at 350 F (180 C) for 25–30 minutes. Let the cakes cool completely before assembling with chocolate ganache and strawberries.
Pro Tip: The type of cocoa powder you use will affect the color of the batter. Some cocoa powder brands are really dark and even one or two tablespoons will be enough to have a nice chocolate color. So please add the flour and cocoa powder gradually and if you think it is not brown enough add one or two tablespoons more cocoa powder.
What Kind of Pan to Use
We used two 6-inch (15-cm) round cake pans for this chocolate strawberry cake. It simply makes things easier. We’re not great at cutting one large cake into even layers, so we usually prefer baking two separate layers and stacking them.
If you’re comfortable slicing a cake in half, you can absolutely use one larger pan instead. In that case, you might even leave the cake whole, drizzle the ganache over the top, and finish with fresh strawberries. Still so good!
Easy Strawberry Cake Filling
Make sure the cakes are completely cool before layering them.
This chocolate strawberry cake has one of the easiest fillings. Once you spread the ganache over the first cake layer, simply slice the strawberries lengthwise and place them on top. It’s that simple.
It’s best to wait about 5–10 minutes before adding the strawberries, just to give the ganache a little time to set.
Place the second cake layer gently on top, pour over the remaining ganache, and wait another 10 minutes or so before finishing with whole strawberries.
Alternative Add-Ins
If you want a bit more chocolate flavor in your cake, add a handful of chocolate chips in the batter. Alternatively, you can soak some raisins into red wine or into rum and add them in the batter, which will take your cake to the next level.
Make sure you make these additions as the last step of the batter, right before pouring it into the pans. And please do not over-stir. Giving it just a few stirs with a spatula gives you the best result. Otherwise, chocolate chips or raisins will sink to the bottom.
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📖 Recipe
Chocolate Strawberry Cake
INGREDIENTS
Cake:
- 2 large eggs at room temperature
- 1 cup sugar (200 g)
- ⅓ cup oil vegetable oil or sunflower oil (80 ml)
- ½ cup yogurt (125 g)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1⅕ cups all purpose flour ( 150 g)
- ½ cup unsweetened cocoa powder (40 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
Chocolate Ganache:
- ⅔ cup heavy cream (160 ml)
- 5.5 oz chocolate chips dark or milk or a mixture of both (160 g)
Filling and topping
- 1½ cups strawberries (220 g)
- 2 sprigs Fresh mint
INSTRUCTIONS
- Lightly oil two 6-inch / 15-cm round springform cake pans, line the bottoms with parchment paper and set aside.
- Preheat oven to 350 F (180 C).
- 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.
NOTES
- If you think it is not brown enough, you can add one or two tablespoons extra cocoa powder.
- This is our ultimate chocolate cake recipe. So instead of sharing the batter in two small cake pans, you can just bake it in one round cake tin or a loaf tin if you are not planning to add the ganache and strawberry layer in between. You can still drizzle the ganache over your cake for sure to make a one-layer chocolate cake.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Kelsey says
Can you use regular nonstick pans instead of springform pans? I don’t have any springform pans.
Zerrin & Yusuf says
Yes you can. Just makw sure to line your pans with baking paper well, so the cakes can easily be removed.
Fawn says
This turned out so good! It had good flavor, and good texture! It even looked professional! Thank you so much for posting this recipe!
Zerrin & Yusuf says
We are so happy to hear that! Thank you for coming back and leaving a comment!
Mae says
Can I make this a dairy free cake for my daughter ? And how do I substitute the heavy cream?
Zerrin & Yusuf says
We haven’t made it dairy-free ourselves, but for the cake part, we think plant-based yogurt and milk would work well. For the ganache, you can use full-fat coconut milk instead of heavy cream.
Pam says
I made this for a friend's birthday. She said it was delicious.
It was the first time I've ever attempted ganache- it could've been much thinner. Now I know a little more than before about making ganache. As thick as it was, they still enjoyed the cake.
Thanks for the recipe!
Zerrin & Yusuf says
Hi Pam,
We are thrilled to hear that you made it for your friend's birthday. Making ganache can be a little tricky the first time around.
The consistency can change significantly based on the chocolate to cream ratio and the temperature at which you serve it.
If you'd like it thinner next time, you might try using a little more cream or letting it cool for less time before using.
Cheers!
Meg says
Should I double recipe for 2 nine inch pans?
Zerrin & Yusuf says
Hi Meg,
9 inch pans will still be too big for this recipe even when doubled. We have doubled the recipe for two 8 inch pans before and it was fine. But just doubling the ingredients wouldn't be enough for 9 inch pans.