Strawberry Filled Chocolate Layer Cake Recipe
A Delicious chocolate cake recipe with fresh strawberries and a sweet chocolate frosting.
Unsalted butter and flour for pans
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 large eggs, lightly beaten
1/2 cup canola oil
1 cup whole milk
1 cup boiling water
1 1/4 cups granulated sugar
1 cup heavy cream
5 ounces Cacao Unsweetened chocolate, finely chopped
8 tablespoons unsalted butter, cut into ½-inch pieces
1 teaspoon pure vanilla extract
1 cup strawberries, sliced
3/4 cup strawberry jam.
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.
Let the frosting cool, whisking gently from time to time. Don’t overwhip or you’ll create air bubbles. Frosting will thinken as it cools.
Preheat the oven to 350 degrees F. Lightly butter and flour two 9-inch round cake pans.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk. Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water.
Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
Place one cake layer on a serving plate.spread strawberry jam and sliced strawberries over the top of the first layer. Top with the second layer. Spread the frosting over the top and sides of the cake.