Are you craving a decadent dessert that's both elegant and surprisingly easy to make? Look no further! This chocolate cake recipe with a vibrant strawberry filling is the perfect combination of rich chocolate and sweet, tangy strawberries. It's a showstopper for any occasion, yet surprisingly simple enough for a weeknight treat. Get ready to impress your friends and family with this delicious homemade creation – it's one of the best recipes you'll ever try!
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
For the Strawberry Filling:
- 16 ounces fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
For the Chocolate Ganache (optional):
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, finely chopped
Instructions:
Making the Chocolate Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Coffee Infusion: Slowly pour in the hot coffee while mixing on low speed. The coffee enhances the chocolate flavor beautifully!
- Bake: 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.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Strawberry Filling:
- Cook the Strawberries: In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, and lemon juice.
- Simmer: Bring the mixture to a simmer over medium heat, stirring constantly until the strawberries soften and the sauce thickens (about 5-7 minutes).
- Cool: Remove from heat and let the filling cool completely before using.
Assembling the Cake:
- Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them.
- Frosting: Once the cakes and filling are completely cool, place one cake layer on a serving plate. Spread half of the strawberry filling evenly over the cake layer.
- Layer & Frost: Top with the second cake layer and frost the entire cake with your favorite chocolate frosting (or make a chocolate ganache – see instructions below).
Making the Chocolate Ganache (Optional):
- Heat Cream: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Melt Chocolate: Remove from heat and pour the hot cream over the chopped chocolate. Let it sit for a few minutes, then whisk until smooth and glossy.
- Cool Slightly: Let the ganache cool slightly before pouring it over the frosted cake.
Tips and Variations:
- For a richer chocolate flavor, use dark cocoa powder.
- Feel free to add chocolate chips to the cake batter for extra chocolatey goodness.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a different fruit filling, try raspberry or blackberry.
- This cake recipe makes a wonderful birthday cake or a special treat for any occasion.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: 20-25g Saturated Fat: 5-7g Sugar: 50-60g Protein: 5-7g
This delicious chocolate cake with strawberry filling is a perfect example of how easy it is to create healthy meals and delicious dishes at home. Enjoy this quick dinner dessert! It's a guaranteed crowd-pleaser, perfect for any celebration or simply a delightful treat for yourself.