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Chocolate Cake Filled with Strawberries

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Ingredients

Scale

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Strawberry Filling:

  • 2 cups fresh strawberries, hulled and chopped
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch

For the Whipped Cream Frosting:

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven and Prepare Pans Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  2. Make the Chocolate Cake In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until combined. Add the wet ingredients to the dry ingredients and mix until smooth. Gradually add the boiling water to the batter, mixing until well combined (the batter will be thin).
  3. Bake the Cake Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
  4. Make the Strawberry Filling While the cakes are cooling, prepare the strawberry filling. In a saucepan, combine the chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, for about 10-12 minutes until the mixture thickens and the strawberries break down into a sauce. Let it cool to room temperature.
  5. Make the Whipped Cream Frosting In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  6. Assemble the Cake Once the cakes are completely cooled, place one cake layer on a serving plate. Spread the strawberry filling evenly on top of the cake layer. Add the second cake layer on top, then frost the entire cake with the whipped cream frosting. You can decorate the top with additional fresh strawberries or even drizzle some of the strawberry filling for extra flavor.
  7. Serve and Enjoy Slice and serve the Chocolate Cake with Strawberry Filling chilled, and enjoy the delightful combination of chocolate, strawberry, and whipped cream!

Notes

  • Storage: Keep leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for a longer shelf life.
    Variation: For extra indulgence, you can top it with a layer of whipped cream or a drizzle of chocolate ganache.

Nutrition

Keywords: chocolate cake with strawberry filling

Find it online: https://themusebarkitchen.com/chocolate-cake-filled-with-strawberries/