Decadent Chocolate Cake with Fresh Strawberry Filling

by

Decadent Chocolate Cake with Fresh Strawberry Filling

Moist, rich, and layered with a luscious homemade strawberry compote—this chocolate cake is the ultimate indulgence for chocolate and fruit lovers. Whether you’re celebrating a special occasion or just craving something sweet, this dessert will impress every time.

Ingredients

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit 5 minutes)
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee (or hot water for a caffeine-free version)

For the Fresh Strawberry Filling:

  • 2 cups fresh strawberries, finely chopped
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Chocolate Frosting:

  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract

Instructions

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add buttermilk, oil, eggs, and vanilla. Mix until combined.
  4. Gradually add the hot coffee, mixing slowly until batter is smooth (it will be thin).
  5. Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Strawberry Filling:

  1. In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice.
  2. Cook until berries start to soften and release juice (about 5 minutes).
  3. Stir in the cornstarch-water mixture and cook another 1–2 minutes until thickened.
  4. Remove from heat and let cool completely before using.

Make the Frosting:

  1. Beat butter until creamy. Add powdered sugar and cocoa powder gradually.
  2. Pour in heavy cream and vanilla. Beat until light, fluffy, and smooth.

Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread strawberry filling evenly over the top.
  2. Place the second cake layer on top and press gently.
  3. Frost the top and sides of the cake with chocolate frosting.
  4. Garnish with fresh strawberries or chocolate shavings if desired.

Tips & Variations

  • Swap strawberries with raspberries or cherries for a twist.
  • Chill the cake for 30 minutes before slicing for cleaner cuts.
  • Store leftovers covered in the refrigerator for up to 4 days.

Leave a Comment