Ingredients
Scale
Chocolate Cake
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (about 65–75 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee or hot water
Chocolate Frosting
- 1 cup (226 g) unsalted butter, softened
- 3 1/2 cups (420 g) powdered sugar
- 3/4 cup (about 65–75 g) unsweetened cocoa powder
- 1/3 cup (80 ml) heavy cream
- 2 teaspoons vanilla extract
- Pinch of fine salt
Vanilla Cream
- 8 oz (226 g) full-fat block cream cheese, softened but not warm
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) cold heavy whipping cream
Filling and Decoration
- 2–3 cups fresh strawberries, washed and thoroughly dried
- 30–36 chocolate-covered biscuit fingers or chocolate wafer fingers
- 2 oz (55 g) milk or semisweet chocolate, chopped or shaved
- 1 clean red decorative ribbon, for presentation only
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two 8-inch round cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add the eggs, milk, vegetable oil, and vanilla. Mix on low speed until combined, then briefly mix until smooth.
- Slowly pour in the hot coffee while mixing on low. The batter will be thin. This is normal. Do not add extra flour.
- Divide the batter evenly between the prepared pans. Bake for 28–33 minutes, or until the centers are set, spring back lightly when touched, and a tester comes out without wet batter.
- Cool the cakes in their pans for 10–15 minutes. Turn them onto wire racks, remove the parchment, and cool completely before decorating.
- Wash and thoroughly dry the strawberries. Reserve attractive whole and halved berries for the top. Thinly slice enough strawberries for the filling.
- For the chocolate frosting, beat the softened butter until creamy. Gradually beat in powdered sugar and cocoa powder. Add the heavy cream, vanilla, and salt. Beat until smooth and spreadable.
- For the vanilla cream, beat cream cheese, powdered sugar, and vanilla until smooth. Slowly add the cold whipping cream. Whip until the cream forms firm peaks suitable for piping. Do not overbeat.
- If necessary, level the cooled cake layers with a serrated knife. Place the first layer on a cake stand or board.
- Pipe or spread a thin chocolate frosting border around the edge. Add vanilla cream inside the border, followed by a single layer of sliced strawberries. Avoid overfilling.
- Place the second cake layer on top. Apply a thin crumb coat of chocolate frosting over the top and sides. Refrigerate for 15–20 minutes.
- Cover the chilled cake with the remaining chocolate frosting.
- While the frosting is still soft, press the chocolate biscuit fingers vertically around the entire cake. Keep them close together and as straight as possible.
- Transfer the remaining vanilla cream to a piping bag fitted with a large star tip. Pipe generous swirls around the top.
- Arrange whole, halved, and sliced strawberries between the cream swirls. Scatter chopped or shaved chocolate over the center.
- Wrap a clean decorative red ribbon around the chocolate biscuit border for the gift-box appearance. The ribbon is not edible and must be removed before slicing.
- Refrigerate the finished cake for about 30 minutes before cutting. For cleaner slices, use a sharp knife warmed in hot water and wiped dry between cuts.
Notes
- Completely cool the cake before adding any frosting or cream.
- Dry the strawberries very well. Water can soften the cream and cause the fruit to slide.
- Do not add extra flour when the chocolate batter looks thin.
- Use full-fat block cream cheese, not spreadable cream cheese from a tub, for better piping stability.
- Heavy whipping cream should be cold.
- Do not overfill the middle with strawberries. Excess fruit and juice can make the layers slide.
- Add the chocolate fingers before the chocolate frosting becomes firm.
- The number of chocolate fingers depends on their width and the final circumference of the frosted cake.
- The red ribbon is decorative only. Remove it before cutting or serving.
- Because the finished cake contains whipped cream, cream cheese, and cut strawberries, keep it refrigerated.
- Coffee intensifies the chocolate flavor. Hot water can replace it at a 1:1 ratio.
- There is no separate “crust” in this cake. Its structure comes from properly baked chocolate layers, stable filling, frosting, chilling, and the biscuit border.
- Prep Time: 50 minutes
- Additional/Chilling Time: 50 minutes
- Cook Time: 28–33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American