Ingredients
Scale
- 2 cups all‑purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp fine salt
- 2 eggs (room temp)
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee
- 2 cups fresh strawberries, pureed + diced
- ½ cup strawberry jam (optional for thicker filling)
Instructions
- Preheat oven to 350°F (175°C).
- Grease two 9‑inch cake pans and line with parchment.
- In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Slowly stir in hot coffee until fully combined. Batter will be thin.
- Divide batter evenly into pans. Bake 30‑35 minutes or until a toothpick comes out clean.
- Cool cakes completely on racks.
- Combine strawberry puree and jam in a small saucepan. Heat gently until thickened. Cool before using.
- Place one cake layer, spread strawberry filling, then top with second layer.
- Frost with whipped cream or light chocolate ganache, if desired.
Notes
- For intense strawberry flavor, use extra berries.
- Do not overmix batter.
- Let cakes cool fully before adding filling.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Cake / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian