Chocolate Cake with Strawberry Filling

Directions

1. Make the Chocolate Cake:
   Preheat the oven to 175°C (350°F) and grease and line two 23 cm (9-inch) cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine buttermilk, oil, eggs, and vanilla. Mix wet ingredients into the dry until smooth. Slowly add hot coffee or water and stir until well incorporated. Divide batter between the pans and bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
2. Prepare the Strawberry Filling:
   In a medium saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5 minutes until softened. Mix cornstarch with water and stir into the strawberries, cooking 2–3 more minutes until thickened. Cool completely before using.
3. Make the Chocolate Frosting:
   Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Add heavy cream and vanilla extract, beating until light and fluffy.
4. Assemble the Cake:
   Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top. Carefully place the second cake layer on top. Frost the entire cake with chocolate frosting. Garnish with fresh strawberries or a drizzle of melted chocolate if desired.

Recipe Details

Prep Time: 30 minutes
Bake Time: 30–35 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Use raspberry or cherry filling instead of strawberries for a different flavor.
• Swap the chocolate frosting for cream cheese frosting for a tangy twist.
• Add chocolate chips or white chocolate shavings between layers.
• Make it gluten-free using a 1:1 gluten-free flour blend.

Serving Suggestions