Chocolate Cake with Strawberry Filling
Ingredients
For the Cake:
2 large eggs, room temperature
1 cup sugar
cup vegetable or sunflower oil
cup yogurt
2 tablespoons milk
1 teaspoon vanilla extract
1 cup 2 tablespoons all-purpose flour
cup unsweetened cocoa powder
1 teaspoon baking powder
teaspoon baking soda
A pinch of salt
For the Chocolate Ganache:
160ml heavy cream
160g chocolate chips or chopped chocolate
For the Filling and Topping:
1 cups fresh strawberries, thinly sliced
Fresh mint leaves optional for garnish
Instructions
Prepare the Cake Pans:
Lightly grease two 6-inch round springform pans and line the bottoms with parchment paper. Set aside.
Preheat the Oven:
Preheat your oven to 350F 180C.
Make the Cake Batter:
In a large bowl, beat the eggs and sugar using an electric mixer or whisk until light and creamy.
Add the oil, yogurt, milk, and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture in two to three batches, stirring until just combined. Be careful not to over-mix.
Bake the Cakes:
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 10 minutes before removing them to cool completely on a wire rack.
Prepare the Chocolate Ganache:
Place the chocolate chips in a heatproof bowl.
Heat the heavy cream just until it begins to boil, then pour it over the chocolate chips.
Let the mixture sit for 2 minutes, then stir until smooth. Set aside to cool to room temperature.
Assemble the Cake:
Place the first cake layer on a serving plate. Spread of the ganache evenly over the top. Let it set for 10 minutes.
Arrange a layer of sliced strawberries about cup over the ganache.
Place the second cake layer on top and gently press down to help set the layers.
Pour the remaining ganache over the top of the cake, allowing it to drizzle down the sides. Let it set for 10 minutes.
Garnish with the remaining strawberries and fresh mint leaves, if desired.
Notes:
For a richer chocolate flavor, feel free to add an extra tablespoon of cocoa powder to the cake batter.
This recipe creates a beautiful two-layer cake, but you can also bake it in a single round tin or loaf pan and drizzle the ganache over the top for a simpler presentation.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Calories: Approximately 400 kcal per serving based on ingredients and portion size