Introduction

This Chocolate Strawberry Cake is a delightful combination of rich cocoa layers and fresh, juicy strawberries. Topped with a smooth chocolate ganache and a hint of fresh mint, it’s perfect for any occasion that calls for a luscious homemade treat.

A two-layer chocolate cake with a dark brown, moist texture, each layer separated by a middle filling of bright red sliced strawberries and glossy dark chocolate ganache that drips slightly down the sides. The top layer is covered in thick, shiny dark chocolate ganache that flows over the edges, crowned with a small pile of fresh whole strawberries with green leaves and a few green mint leaves for garnish. The cake sits on a white plate against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs (at room temperature)
1 cup sugar (200 g)
⅓ cup oil (vegetable or sunflower oil, 80 ml)
½ cup yogurt (125 g)
2 tablespoons milk
1 teaspoon vanilla extract
1⅕ cups all purpose flour (150 g)
½ cup unsweetened cocoa powder (40 g)
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup heavy cream (160 ml)
5.5 oz chocolate chips (dark, milk, or a mixture, 160 g)
1½ cups strawberries (220 g)
2 sprigs fresh mint

Instructions

Step 1: Lightly oil two 6-inch (15 cm) round springform cake pans and line the bottoms with parchment paper. Set aside.
Step 2: Preheat your oven to 350°F (180°C).
Step 3: Beat eggs and sugar using an electric mixer or hand whisk until the mixture is creamy.
Step 4: Add in the oil, yogurt, milk, and vanilla extract. Mix well to combine.
Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 6: Gradually pour the dry mixture into the wet ingredients in two or three batches. Stir gently with a hand whisk just until combined—avoid over-mixing.
Step 7: Divide the batter evenly between the two prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer to a cooling rack to cool completely.
Step 9: Prepare the chocolate ganache: place the chocolate chips in a bowl.
Step 10: Heat the heavy cream just until it boils, then pour it over the chocolate chips. Let sit for 2 minutes before stirring until smooth.
Step 11: Allow the ganache to reach room temperature.
Step 12: Spread about ¼ of the ganache over the first cake layer. Let it set for about 10 minutes.
Step 13: Thinly slice ½ cup of the strawberries lengthwise and arrange them on top of the ganache-covered cake layer.
Step 14: Carefully place the second cake layer over the strawberries and gently press down to help it set.
Step 15: Pour the remaining ganache over the top and sides of the cake. Let it rest for about 10 minutes to set slightly.
Step 16: Arrange the remaining strawberries on top of the ganache as desired.
Step 17: Garnish the cake with sprigs of fresh mint on top before serving.

Tips & Variations

Use a mix of dark and milk chocolate chips for a balanced sweetness and depth of flavor in the ganache.
For a dairy-free version, substitute yogurt and heavy cream with coconut yogurt and coconut cream.
Allow the ganache to chill slightly in the refrigerator if you prefer a thicker consistency for spreading.
Fresh mint can be replaced with basil for a unique aromatic twist.

Storage

Store the cake in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be gently reheated in a microwave for 10–15 seconds if desired.

How to Serve

This image shows a two-layer chocolate cake on a white plate, with the bottom layer covered in a glossy dark chocolate glaze dripping down the sides. Between the layers, bright red sliced strawberries are placed along the edge, visible through the gap. The top layer is also covered with the same dark chocolate glaze that spills over the edges. On top of the cake, there is a heap of whole fresh strawberries with green leaves, and a few fresh green mint leaves add contrast. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are best for topping the cake to maintain texture and flavor, but if using frozen strawberries, thaw and drain them well before slicing to avoid excess moisture.

How can I make the cake layers more moist?

Make sure not to over-mix the batter, and be careful not to over-bake the cake layers. You can also brush the layers lightly with milk or simple syrup before adding the ganache to enhance moisture.