Decadent Chocolate Bliss Cake with Luscious Strawberry Layers
Ingredients
Cake Layers:
2 large eggs
1 cups all-purpose flour
cup unsweetened cocoa powder
1 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup whole milk
cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Strawberry Filling:
2 cups fresh strawberries, hulled and sliced
cup sugar
1 tbsp lemon juice
cup cornstarch
1 cup water
Chocolate Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
cup unsweetened cocoa powder
cup heavy cream
2 tsp vanilla extract
Instructions
1. Bake the Cake Layers:
Preheat oven to 350F 175C. Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, beat sugar, eggs, vanilla extract, milk, and vegetable oil until well combined.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until smooth.
Stir in boiling water batter will be thin.
Divide the batter evenly between the prepared pans and bake for 3035 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Strawberry Filling:
In a medium saucepan, combine strawberries, sugar, lemon juice, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens about 510 minutes.
Remove from heat and let cool completely before using.
3. Make the Chocolate Frosting:
In a large bowl, beat softened butter until creamy.
Gradually add powdered sugar and cocoa powder, mixing on low speed until incorporated.
Add heavy cream and vanilla extract, beating on medium speed until fluffy and spreadable.
4. Assemble the Cake:
If necessary, level the cake layers with a serrated knife to ensure even stacking.
Place one cake layer on a serving plate or cake stand. Spread an even layer of strawberry filling over the top.
Place the second cake layer on top of the filling.
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