Strawberry Dark Chocolate Cake

Indulge in the rich, decadent flavors of a Strawberry Dark Chocolate Cake—a dessert that perfectly blends the bold intensity of dark chocolate with the fresh, sweet taste of strawberries. This cake is ideal for special occasions or simply as a treat to satisfy your chocolate cravings.

Why You’ll Love This Recipe

This Strawberry Dark Chocolate Cake is a showstopper in both taste and presentation. The deep, velvety texture of the dark chocolate cake is complemented by a luscious strawberry filling and a glossy chocolate ganache. Whether you are hosting a dinner party or enjoying a quiet weekend at home, this cake will impress with every bite. It’s the perfect balance of richness and fruitiness.

ingredients

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

For the dark chocolate cake:

• All-purpose flour

• Unsweetened cocoa powder (preferably Dutch-processed)

• Baking soda

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Whole milk

• Vegetable oil

• Pure vanilla extract

• Boiling water

• Dark chocolate (melted)

For the strawberry filling:

• Fresh strawberries (diced)

• Granulated sugar

• Cornstarch

• Lemon juice

For the dark chocolate ganache:

• Heavy cream

• Dark chocolate (chopped)

• Unsalted butter

Optional for garnish:

• Fresh strawberries

• Shaved dark chocolate or chocolate curls

directions

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2. Prepare the cake batter: In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar. Add eggs, milk, oil, and vanilla extract. Mix until smooth, then stir in melted dark chocolate. Slowly pour in boiling water and mix until combined.

3. Bake the cakes: 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 cool in pans for 10 minutes, then transfer to wire racks to cool completely.

4. Make the strawberry filling: In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens and the strawberries soften, about 10 minutes. Let cool completely before using.

5. Make the ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Add butter and mix until glossy.

6. Assemble the cake: Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top. Place the second cake layer on top. Pour ganache over the top and let it drip down the sides.

7. Decorate: Garnish with fresh strawberries and shaved chocolate, if desired.

Servings and timing

Servings: 10–12 slices
Preparation time: 30 minutes
Cook time: 35 minutes
Cooling and assembling time: 1 hour
Total time: Approximately 2 hours

Variations

• Use raspberry or cherry filling instead of strawberries for a twist in flavor.

• Add a layer of whipped cream or mascarpone cheese between the cake layers for a lighter texture.

• Substitute gluten-free flour for a gluten-free version.

• For a more intense chocolate flavor, add espresso powder to the cake batter.

storage/reheating

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture and flavor. To freeze, wrap slices individually in plastic wrap and store in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator.

FAQs

How do I prevent the cake from becoming too dry?

Ensure accurate measurement of ingredients, avoid overbaking, and do not overmix the batter. Using oil in the recipe also helps keep the cake moist.

Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries. Thaw them completely and drain excess liquid before cooking with the other filling ingredients.

Can this cake be made in advance?

Yes, you can bake the cake layers and prepare the filling a day ahead. Assemble and frost the cake the day you plan to serve it.

How do I know when the cakes are done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.

Can I use milk chocolate instead of dark chocolate?

You can, but the flavor will be milder and sweeter. Dark chocolate provides a rich contrast to the sweet strawberry filling.

Is it necessary to use Dutch-processed cocoa powder?

Dutch-processed cocoa powder gives a deeper chocolate flavor, but natural cocoa powder can be used in a pinch. Be sure to adjust baking soda or powder if substituting.

Can I turn this recipe into cupcakes?

Yes, divide the batter into cupcake liners and bake at 350°F (175°C) for 18–22 minutes.

How do I store the ganache if I have leftovers?

Leftover ganache can be stored in an airtight container in the refrigerator for up to a week. Reheat gently before using.

What kind of dark chocolate is best?

Use high-quality dark chocolate with at least 60–70% cocoa content for a rich, smooth ganache and cake flavor.

How can I make this cake vegan?

Substitute eggs with flax eggs, dairy milk with almond or soy milk, and use dairy-free chocolate and cream alternatives.

Conclusion

This Strawberry Dark Chocolate Cake is a rich, elegant dessert that combines the bold flavor of dark chocolate with the natural sweetness of strawberries. It’s perfect for celebrations or when you simply want a dessert that makes a lasting impression. Whether you stick to the original recipe or try one of the variations, this cake is sure to become a favorite.