Wet Chocolate Cake with Strawberry Filling
This moist chocolate cake layered with fresh strawberries is a delightful treat for any celebration. Easy to make and truly indulgent!
Ingredients
Cake Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk Can substitute with almond milk or any non-dairy alternative.
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Key for achieving the wet texture.
- 2 cups fresh strawberries, sliced For filling. Can substitute with strawberry jam or preserves.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk these dry ingredients together until well blended.
- Add the eggs, milk, oil, and vanilla extract to the dry mixture. Mix on medium speed for about 2 minutes.
- Slowly stir in the boiling water.
Baking
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once your cakes are done, let them cool for 10 minutes in the pans before transferring to wire racks to cool completely.
Assembly
- When the cakes are cool, place one layer on a serving plate. Spread a generous amount of sliced strawberries on top, then add the second layer.
- Frost with whipped cream or chocolate ganache, and drizzle with warm chocolate sauce if desired.
Notes
Let the cake cool completely before adding any toppings or frosting to avoid a melty mess. Store leftovers covered in an airtight container for up to three days at room temperature.