My current obsession with roasted strawberries and a past success pairing chocolate with strawberries led to this delicious cake: a simple chocolate layer filled with jammy, deeply flavored roasted strawberries and finished with a mousse-like whipped ganache. The berries are generous, as they should be, and the cake is decadent. Whether you’re celebrating strawberry season, Valentine’s Day, or simply treating yourself on a Monday, I hope you enjoy this one.
This cake arrived in my head fully formed one day and insisted I make it. A soft, simple chocolate cake becomes the perfect base for whipped ganache and roasted strawberries. It’s a winner straight away, but it actually tastes even better on day two or three, when the strawberry juices have soaked into the cake and the flavors deepen. Trust me — it’s worth the wait.
Roasted strawberries are a real game-changer. I used to make them rarely, but now I keep a jar in the fridge to spoon over breakfast, fill desserts, or eat straight from the jar. A quick stovetop compote works in a pinch, but roasting the berries slowly with a touch of balsamic (or a substitute like apple cider vinegar or lemon juice) deepens and concentrates their flavor in a way that’s hard to beat.
The cake benefits from a little refrigeration time to marry the flavors, and like most butter cakes it firms up when cold. For the best texture and flavor, bring individual slices to room temperature before serving so the cake softens and the ganache becomes silkier.
Let’s bake!
Please read the recipe notes before beginning.
Chocolate Strawberry Cake
Ingredients
For the roasted strawberries
- 400 gms strawberries, sliced
- 1 tbsp balsamic vinegar (apple cider vinegar or lemon juice are ok too)
- 2 tbsps caster sugar
- 1 tsp cornflour/cornstarch
For the cake
- 1/2 cup milk (125 ml) + 1 tsp lemon juice (or use 1/2 cup store-bought buttermilk)
- 1/3 cup freshly boiled water (80 ml)
- 1/4 cup cocoa powder (20 gms)
- 1 and 1/4 cups all-purpose flour (150 gms)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt (if using unsalted butter)
- 1/2 cup butter, room temp (115 gms)
- 3/4 cup caster sugar (140 gms)
- 1 egg, at room temperature (see notes)
- 1 tsp vanilla extract
For the whipped ganache
- 75 gms dark chocolate (50% to 55%), finely chopped
- 3/4 cup whipping cream (190 ml)
Instructions
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To make things less rushed, I made the cake and strawberry filling on day one and did the ganache and assembly on day two.
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Make the strawberries: Combine sliced strawberries with the vinegar and caster sugar in a shallow dish (about 8×5 inches). Sprinkle the cornflour evenly over the berries, stir to coat, spread into a single layer (some overlap is fine), and rest for 10 minutes.
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Preheat the oven to 200°C. Roast the strawberries for 20–25 minutes until softened but not fully collapsed, stirring once or twice for even cooking. Cool completely at room temperature so the juices thicken, then transfer to a jar and refrigerate for at least 2 hours or overnight to further set.
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Make the cake: Preheat the oven to 175°C. Grease an 8-inch round cake tin (a springform works well). In a small bowl mix the milk and lemon juice and set aside to sour briefly. In another bowl whisk hot water with the cocoa powder until dissolved and set aside.
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Sift the flour, baking soda, baking powder, and salt into a bowl. In a mixing bowl beat butter and sugar on medium-high until pale and creamy (about 2 minutes). Add the egg and vanilla and beat to combine.
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Fold the dry ingredients and soured milk into the butter mixture in three additions, starting and ending with the flour. Use a spatula to fold gently until smooth, using a hand mixer on low briefly if needed. Finally, add the cooled cocoa mixture and mix gently to combine.
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Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes, then check and bake an additional 5–10 minutes until a toothpick shows a few crumbs but no wet batter. Cool completely before frosting; you can store the cake overnight lightly covered at room temperature.
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Make the ganache: Place chopped chocolate in a heatproof bowl. Heat cream on low until hot but not boiling, pour over the chocolate, let rest a few minutes, then stir until completely melted and smooth. If you want a drizzle, reserve 1/4 cup of this ganache before chilling.
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Refrigerate the ganache for 1 hour. Chill the cake for about 30 minutes so it firms up and is easier to slice.
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When ready to assemble, whip the chilled ganache with a hand mixer on medium-high for 3–4 minutes until soft peaks form and the texture is pale, thick, and fluffy. Taste and sift in 2–3 tablespoons of icing sugar if you want it sweeter or if the strawberries are tart.
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Remove the cake from the pan and slice horizontally into two layers. Spread about 3 tablespoons of the strawberry syrup over the bottom layer, then spread half the whipped ganache and top with two-thirds of the strawberries. Place the top layer back on gently.
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Cover the top and sides with the remaining ganache. For a lightly frosted, semi-naked look leave the sides thin. Chill for 30 minutes, then spoon the remaining strawberries into the center. If you reserved ganache for a drizzle, warm it slightly and spoon it around the strawberries.
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The cake can be sliced now, but it improves after a day or two as flavors meld. Store refrigerated in an airtight container for 4–5 days. Since the butter cake firms when chilled, bring slices to room temperature before serving and spoon extra berry syrup over individual pieces if desired. Happy baking!
Notes
