Indulge in this luscious Chocolate Cake with Fresh Strawberry Filling—perfect for any celebration or just because you deserve it! 🍰🍓
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (for filling)
- 1 cup heavy whipping cream (for frosting)
- 1/4 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Directions:
- Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans—you want your cakes to come out seamlessly!
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Next, add in the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until everything is nicely blended.
- Carefully stir in the boiling water. This step really gives the cake its moist texture, so don’t skip it!
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for around 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, mix the sliced strawberries with 1/4 cup of sugar in a bowl. Let them sit for about 10 minutes to draw out their juices.
- For that dreamy frosting, beat the heavy whipping cream, powdered sugar, and vanilla until you get nice stiff peaks—this is where the magic happens!
- Once your cakes are fully cooled, spread a generous layer of those sweetened strawberries between the layers.
- Finish off by frosting the top and sides with the whipped cream.
- And voila! Slice it up, serve, and enjoy every decadent bite!
