Strawberry Filled Dark Chocolate Layer Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
This Strawberry Filled Dark Chocolate Layer Cake is moist and rich and totally delicious! Make it for Valentine's Day or any time of the year.
  • For the Cake
  • 2 cups of all-purpose flour
  • 2 cups of sugar
  • ¾ cups of dark chocolate cocoa powder
  • ½ teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder
  • 1 cup of buttermilk
  • ½ cup of vegetable oil
  • 2 large eggs
  • 2 and ½ teaspoons of vanilla extract
  • 1 cup of boiling water
  • For the Strawberry Filling
  • 3 cups of fresh strawberries
  • ½ cup of sugar
  • 2 tablespoons of cornstarch
  • 2 tablespoons of lemon juice
  • 1 cup of water
  • ⅛ teaspoon of salt
  • For the Ganache
  • 4 ounces of semi-sweet baking chocolate
  • 4 ounces of heavy cream
  • For the Frosting
  • 12 ounces of cream cheese
  • ¾ cup of unsalted butter
  • 3 and ¾ cups of confectioner's sugar
  • ⅔ cups of unsweetened cocoa powder
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of heavy cream
  • Fresh strawberries for garnish
  1. Start by making the cakes. Add the flour, sugar, cocoa, dark chocoalte baking powder, baking soda and espresso to your mixer and whisk the ingredients together.
  2. Add the buttermilk, oil, eggs and vanilla and mix together until you have a thick batter.
  3. Change the mixer speed to low and add in the boiling water. The batter with be slightly runny.
  4. Divide the cake batter between two round pans and bake at 350 degrees for 30-35 minutes.
  5. Check with a toothpick to make sure the cakes are done and then allow them to cool.
  6. While the cakes are cooling, cut up the strawberries and add them to a pot with the sugar, lemon juice and ½ cup of water.
  7. Heat over medium heat until all the sugar is dissolved.
  8. Mix the corn starch in with the other half cup of water and stir it into the strawberry mixture.
  9. Cook at medium heat, stirring frequently, until the strawberries have broken down and the sauce has thickened.
  10. Transfer the mixture to a blender and blend till smooth.
  11. Refrigerate for 3-4 hours, until the mixture is cool and thick.
  12. While the strawberry filling is cooling, allow the cream cheese and butter to reach room temperature.
  13. Add both ingredients to the bowl of a mixer and cream together.
  14. Add in the cocoa powder and vanilla extract and combine well.
  15. Blend in the confectioner's sugar and heavy cream, mixing until the frosting is smooth and creamy.
  16. Once the frosting is ready, add the semi-sweet chocolate and cream to a bowl and microwave for 30 seconds.
  17. Stir and repeat until the ganache is smooth and creamy. Allow it to cool slightly.
  18. Once the filling and frosting are ready and the cakes are cool, use a cake leveler to cut off any raised areas.
  19. Using a piping bag, pipe a thick ring of frosting around the inside of the bottom cake.
  20. Fill in the ring with the cooled strawberry filling, smoothing it out evenly.
  21. Top the strawberry filling with ⅛ cup of chocolate ganache.
  22. Add the top layer of cake and gently push it down.
  23. Frost the cake with a light layer of the frosting.
  24. Cool for 30 minutes.
  25. Add a second layer of frosting and smooth it out.
  26. Immediately pour the chocolate ganache over the frosting, allowing it to drip down the sides.
  27. Using the remaining frosting, decorate around the bottom of the cake and add some swirls of frosting to the top.
  28. Finish with fresh strawberries.
  29. Serve immediately or refrigerate.
Recipe by Mom Unleashed at