Ingredients:
For the chocolate cake:
1 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups (400g) granulated sugar
2 large eggs
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
For the strawberry filling:
1 1/2 cups (225g) fresh strawberries, chopped
1/4 cup (50g) granulated sugar
1 tsp lemon juice
2 tsp cornstarch + 2 tbsp water (optional, for thickening)
For the chocolate ganache or frosting:
1 cup (240ml) heavy cream
8 oz (225g) semi-sweet or dark chocolate, chopped
Optional: 1 tbsp butter for shine
For decoration:
Fresh strawberries
Chocolate shavings or drizzle
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Instructions:
1. Make the cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Slowly stir in the boiling water (batter will be thin).
Divide between pans and bake for 30–35 minutes. Cool completely.
2. Make the strawberry filling:
In a saucepan, combine chopped strawberries, sugar, and lemon juice.
Cook over medium heat until the strawberries break down (5–7 minutes).
For a thicker filling, mix cornstarch with water and stir in. Simmer until thickened. Let cool.
3. Make the ganache/frosting:
Heat cream until steaming. Pour over chopped chocolate. Let sit 1–2 minutes, then stir until smooth.
Stir in butter if using. Let it cool slightly until spreadable.
4. Assemble the cake:
Place one cake layer on a plate. Spread a layer of strawberry filling.
Add the second cake layer. Pour ganache on top and spread over the edges.
Decorate with fresh strawberries and chocolate shavings.
