Strawberry Chocolate Ganache Cake
A Decadent, Bakery-Style Dessert You Can Make at Home
This cake is everything people love about a luxury dessert: glossy ganache, layers of fresh berries, and a soft, chocolate-rich crumb. It’s the kind of cake that makes guests gasp before they even take a bite, and it’s surprisingly easy to put together.
Why You'll Love This Cake
Bakery-level presentation with minimal effort
Moist chocolate layers that stay soft for days
Fresh strawberry filling that adds brightness to the rich chocolate
Glossy dark chocolate ganache that drips beautifully
A stunning centerpiece for birthdays, holidays, Valentine’s Day, or any indulgent moment
Ingredients
For the Chocolate Cake Layers
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 cup buttermilk, room temp
1 tablespoon vanilla extract
¾ cup hot coffee or hot water
For the Strawberry Filling
2 cups fresh strawberries, sliced
2 tablespoons sugar
1 teaspoon lemon juice
For the Ganache
1 ½ cups semi-sweet chocolate chips or chopped dark chocolate
¾ cup heavy cream
2 tablespoons butter (optional for shine)
For Decoration
Whole fresh strawberries
Mint leaves (optional)
Step-By-Step Instructions
1. Prepare Your Cake Pans
Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly dust with cocoa powder. This ensures your layers release cleanly, no heartbreak moments.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This aerates everything and prevents clumping later.
3. Add the Wet Ingredients
Add eggs, oil, buttermilk, and vanilla. Beat until smooth. The batter will be thick at this stage, that’s perfect.
4. Add the Hot Coffee
Pour in the hot coffee and whisk gently until the batter becomes glossy and pourable. This step deepens the chocolate flavor and keeps the cake tender.
5. Bake
Divide batter evenly between pans and bake at 350°F (175°C) for 25–30 minutes.
They’re done when a toothpick comes out clean.
Let cool completely, warm cake + strawberries = slipping layers.
6. Make the Strawberry Filling
Mix the sliced strawberries with sugar and lemon juice. Let them sit 10 minutes until they release their juices. This adds natural syrupy sweetness between layers.
7. Make the Ganache
Heat cream until steaming, then pour over chocolate chips.
Let sit 3 minutes before stirring. Add butter for extra shine.
Ganache should be slightly thickened but still pourable.
8. Assemble the Cake
Place the first cake layer on your serving plate (black with gold trim if you want a dramatic look!).
Spread a thin layer of ganache, top with strawberries, then add the second cake layer.
Pour the remaining ganache over the top and gently encourage those signature drips using the back of a spoon.
9. Decorate
Top with whole strawberries and fresh mint for a bright, elegant finish.
Refrigerate 20 minutes before slicing for cleaner cuts.
Serving Suggestions
Serve with hot coffee or fresh milk
Add red or gold decor for holidays
Use extra ganache as a warm drizzle on each slice
Storage
This cake keeps beautifully!
Refrigerator: 3–4 days, covered
Freezer: Freeze slices (ganache and all) for up to 2 months