Chocolate Strawberry Garden Cake

Indulge in the delightful combination of rich chocolate and fresh strawberries with this Chocolate Strawberry Garden Cake. This exquisite dessert features layers of moist chocolate cake, luscious strawberry filling, and is adorned with a chocolate ganache and fresh strawberries, making it a perfect centerpiece for any occasion.

Why You’ll Love This Recipe

This cake offers a harmonious blend of flavors and textures. The deep, rich taste of chocolate pairs beautifully with the sweet and slightly tart notes of fresh strawberries. The addition of a smooth chocolate ganache elevates the cake, adding a luxurious finish. Its visually appealing presentation, reminiscent of a garden adorned with strawberries, makes it not only a treat for the palate but also for the eyes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Chocolate Cake:
  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Eggs
  • Whole milk
  • Vegetable oil
  • Vanilla extract
  • Boiling water
• For the Strawberry Filling:
  • Fresh strawberries
  • Granulated sugar
  • Lemon juice
• For the Chocolate Ganache:
  • Semi-sweet chocolate chips or chopped chocolate
  • Heavy cream
• For Garnish:
  • Fresh strawberries

Directions

1. Prepare the Chocolate Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
   • Add the granulated sugar to the dry ingredients and mix well.
   • In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
   • Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
   • Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
   • Divide the batter evenly between the prepared cake pans.
   • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Strawberry Filling:
   • Wash, hull, and slice the fresh strawberries.
   • In a medium saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice.
   • Cook the mixture, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 10-15 minutes.
   • Remove from heat and let the filling cool completely.
3. Prepare the Chocolate Ganache:
   • Place the semi-sweet chocolate chips or chopped chocolate in a heatproof bowl.
   • In a small saucepan over medium heat, bring the heavy cream to a simmer.
   • Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt the chocolate.
   • Stir the mixture until smooth and glossy. Allow the ganache to cool slightly until it reaches a pourable consistency.
4. Assemble the Cake:
   • Place one of the cooled chocolate cake layers on a serving plate.
   • Spread a generous amount of the strawberry filling over the top of the cake layer.
   • Place the second cake layer on top of the strawberry filling.
   • Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
   • Arrange fresh strawberries on top of the cake for garnish.
   • Allow the assembled cake to set for at least 30 minutes before slicing and serving.

Servings and Timing

• Servings: Approximately 12 slices
• Preparation Time: 30 minutes
• Cooking Time: 35 minutes
• Cooling Time: 1 hour
• Total Time: Approximately 2 hours

Variations

• Chocolate Strawberry Torte: For a single-layer cake with a light whipped cream topping, consider making a Chocolate Strawberry Torte. This variation offers a delicate balance of chocolate and strawberries, perfect for a lighter dessert option.
• Strawberry Buttercream Frosting: Instead of using strawberry filling between the layers, you can opt for a strawberry buttercream frosting. This adds a creamy texture and enhances the strawberry flavor throughout the cake.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The fresh strawberries may release juice over time, so it’s best enjoyed sooner rather than later.
• Reheating: This cake is best served at room temperature. If refrigerated, allow slices to sit at room temperature for about 15-20 minutes before serving to enhance the flavors and texture.

FAQs

How can I ensure my chocolate cake layers are moist?

To achieve moist chocolate cake layers, avoid overbaking and consider adding ingredients like buttermilk or sour cream to the batter for added moisture.

Can I use frozen strawberries for the filling?

Yes, frozen strawberries can be used for the filling. Ensure they are thawed and excess liquid is drained before cooking to achieve the desired consistency.

What is the best way to apply ganache for a smooth finish?

Pour the ganache over the center of the cake and use an offset spatula to gently spread it towards the edges, allowing it to naturally drip down the sides for a smooth finish.

Can I make this cake in advance?

Yes, you can bake the cake layers and prepare the strawberry filling a day in advance. Assemble the cake on the day of serving for optimal freshness.

How do I prevent the cake from sticking to the pans?

Grease and flour the cake pans thoroughly, and consider lining the bottoms with parchment paper to ensure easy release.

Is it necessary to refrigerate the cake?

Due to the fresh strawberry filling and ganache, it’s advisable to refrigerate the cake if not consumed within a few hours. Bring to room temperature before serving for best flavor.

Can I use a different type of chocolate for the ganache?

Yes, you can use milk or dark chocolate based on your preference. Adjust the sweetness accordingly, as milk chocolate is sweeter than semi-sweet or dark chocolate.

How can I make the cake gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free as well.

What can I use instead of vegetable oil in the cake batter?

You can use melted unsalted butter or a neutral-flavored oil like canola or grapeseed oil

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