Chocolate Layer Cake with Whipped Cream & Strawberry
A delicious and nostalgic chocolate layer cake filled with silky ganache, light whipped cream, and topped with a fresh strawberry.
Servings 12 servings
Calories 350kcal
Ingredients
Cake Ingredients
- 1 3/4 cups All-purpose flour Go for unbleached for a fluffier crumb.
- 3/4 cup Unsweetened cocoa powder Dutch-processed makes it ultra-dark and chocolatey.
- 2 cups Sugar White granulated keeps things light, but brown sugar can add extra depth.
- 1 1/2 tsp Baking powder This combo gives us that perfect rise.
- 1 1/2 tsp Baking soda
- 1 tsp Salt Don't skip—salt sharpens the chocolate flavor.
- 2 large Eggs Room temperature for fluffier texture.
- 1 cup Whole milk or buttermilk Buttermilk adds a lovely tang.
- 1/2 cup Vegetable oil Keeps the cake moist.
- 2 tsp Vanilla extract Use real for best flavor.
- 1 cup Hot coffee or water Enhances the chocolate flavor.
Filling Ingredients
- 1 cup Heavy cream High-fat cream for silky ganache.
- 200 g Dark chocolate, chopped Go for 60-70% cocoa.
- 2 tbsp Butter Adds gloss and creaminess.
Whipped Cream Ingredients
- 1 1/2 cups Heavy whipping cream, cold Keep super cold for the best whip.
- 3 tbsp Powdered sugar Dissolves easily into cream.
- 1 tsp Vanilla extract Another dose of flavor.
Decoration
- 1 fresh Strawberry For topping.
- Cocoa powder For dusting.
Instructions
Bake the Cake Layers
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk (or buttermilk), oil, and vanilla. Beat until smooth.
- Pour in the hot coffee, and mix until the batter is thin.
- Divide the batter evenly into your pans. Bake for 25–30 minutes.
- Cool the cakes completely before assembly.
Make Chocolate Cream Filling (Ganache)
- Heat 1 cup of heavy cream on the stove until just before boiling.
- Pour the hot cream over chopped dark chocolate and butter. Stir until smooth.
- Chill until thick but spreadable.
Whip the Cream
- In a cold bowl, beat 1 1/2 cups cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble
- Place the first cake layer on a plate, spread with one-third of the chocolate cream filling.
- Continue layering with the second and third cake layers, adding filling in between.
- Spread whipped cream over the top and drizzle remaining ganache.
- Dust lightly with cocoa powder and top with the fresh strawberry.
Notes
For best results, sift dry ingredients for a tender cake. Store leftovers in the fridge for up to 3 days. If freezing, wrap cake layers tightly.
