Strawberry Chocolate Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">75g cocoa powder (Dutch-processed for richer flavor)</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">1 1/2 tsp baking powder</li><li class="ingredients-single-item">1 1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">240ml hot water</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the strawberry compote:</li><li class="ingredients-single-item">450g fresh strawberries, hulled and chopped</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch mixed with 2 tbsp water</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">300g dark chocolate (70% cocoa), finely chopped</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">200g fresh strawberries</li><li class="ingredients-single-item">50g chocolate shavings</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Two 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease two 20cm round cake pans and line with parchment paper. This ensures your cakes will release easily after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. The cocoa powder tends to form clumps, so be thorough with your whisking to ensure an evenly flavored cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. The acidity in buttermilk reacts with the baking soda to create a tender crumb and help the cake rise.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix – this develops gluten and results in a tougher cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully pour in the hot water and mix until incorporated. The batter will seem very thin – this is correct! The hot water blooms the cocoa powder, intensifying its flavor and creating a wonderfully moist cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cakes should spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. While the cakes are cooling, prepare your strawberry compote.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to break down, about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Stir in the cornstarch mixture and continue to cook, stirring constantly, until the compote thickens, about 2-3 minutes. The cornstarch activates at near-boiling temperatures, so you'll notice a dramatic change in consistency. Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it just begins to simmer around the edges (do not boil). The finer you chop your chocolate, the more evenly it will melt.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the hot cream over the chocolate and let stand for 2 minutes. This allows the chocolate to melt gradually without scorching. Then, gently stir until smooth and glossy. Add the butter and stir until melted and incorporated. This adds shine and improves the texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency – about 30-45 minutes. It should be thick enough to hold its shape but still pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cakes are completely cool, level them if needed. Place one cake layer on your serving plate. Using a piping bag or offset spatula, create a dam of ganache around the edge of the cake to prevent the strawberry filling from seeping out.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Fill the center with the cooled strawberry compote, spreading it evenly within the ganache dam. The contrast of flavors between the chocolate and strawberry creates a delightful flavor balance that makes this cake special.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Place the second cake layer on top and press gently to secure. Apply a thin layer of ganache all over the cake (this is your crumb coat) and chill for about 15 minutes. This initial thin layer seals in any loose crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Once chilled, apply the remaining ganache generously over the entire cake, creating smooth sides and top. Work quickly while the ganache is at the ideal temperature – if it begins to firm up, gently warm it over a pan of simmering water.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Decorate the top of the cake with fresh strawberries and chocolate shavings. For the most professional finish, arrange the strawberries in a pattern that allows some of the glossy ganache to remain visible.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Refrigerate the cake for at least 1 hour before serving to allow all the components to set. For the best flavor experience, remove from the refrigerator about 20-30 minutes before serving – chocolate desserts taste best when not ice-cold.</li></ol>