This soft chocolate cake is filled with fresh strawberries and a creamy condensed milk filling, then finished with a rich chocolate ganache. It's a beautiful, indulgent dessert that's perfect for birthdays, family gatherings, and special occasions.
Ingredients
For the Chocolate Cake
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup cold heavy whipping cream
- 1½ cups fresh strawberries, chopped
For the Chocolate Ganache
- 6 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Prepare the cake: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, sugar, oil, milk, and vanilla. Add the dry ingredients and stir until combined.
- Divide the batter between the pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Make the filling: Whip the cold heavy cream until stiff peaks form. Gently fold in the condensed milk. Refrigerate until ready to use.
- Prepare the ganache: Heat the heavy cream until steaming, then pour it over the chopped chocolate. Let stand for 2 minutes and stir until smooth.
- Assemble: Place one cake layer on a serving plate. Spread with filling and add chopped strawberries. Place the second cake layer on top.
- Cover the cake with chocolate ganache and decorate with fresh strawberries.
- Refrigerate for at least 2 hours before slicing. Keep refrigerated until serving.
Tips for the Best Results
Make sure the cake layers are completely cool before adding the filling. Dry the strawberries after washing to prevent excess moisture, and chill the assembled cake so the layers hold together when sliced.
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