Chocolate strawberry cake with ganache frosting is a chocolate layered cake with soft chocolate cake filled with chocolate ganache and fresh strawberry filling and frosted with rich, silky smooth chocolate ganache. A simple and an elegant cake for any special celebration. This chocolate strawberry cake with chocolate ganache will satisfy any chocolate cravings!
Chocolate and strawberries come together in this decadent layered cake that’s sure to impress any loved one. Perfect for Valentine’s Day and any special celebration!
Eggless Chocolate Strawberry Ganache Cake is made with a soft spongy chocolate cake. A very simple chocolate ganache and fresh strawberries are used for the layer and the topping. The best combination of chocolate and strawberries ever!
This Chocolate Strawberry Cake is a luxurious and gorgeous cake that will make any serious chocolate lovers happy. It’s every chocolate lover’s dream to indulge in such a chocolatey and decadently delicious cake.
The cake has 3 layers of chocolate sponge filled with chocolate ganache and fresh strawberry filling and frosted and piped with chocolate ganache.
Love chocolate and strawberry? Then this chocolatey and decadent layer cake is just for you. With a fabulous chocolate ganache and strawberry filling and frosted with chocolate ganache, the indulgence is so worth it.
Eggless chocolate strawberry ganache cake is irresistibly good and sinfully delicious. Wih Valentine’s Day, this decadent chocolate strawberry cake is a showstopper and a cake is to die for. A match made in heaven!
WHAT MAKES UP A CHOCOLATE STRAWBERRY GANACHE CAKE
● Chocolate Sponge – The chocolate cake used here is eggless chocolate sponge cake. If you are looking for egg based chocolate sponge check out my Dutch truffle cake.
● Chocolate Ganache – For the filling and frosting I used dark chocolate ganache. Also I have whipped the ganache for the piping rosette on the cake.
● Strawberry Filling – The cake has strawberry filling in each layers. The strawberry filling is made with fresh strawberries.
INGREDIENTS FOR CHOCOLATE STRAWBERRY CAKE WITH GANACHE FROSTING
This section explains what all ingredients is used in making the chocolate strawberry ganache cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
● FLOUR – Used all purpose flour flour (maida). The cake turned out light and soft. You can use whole wheat flour or 50-50 ratio.
● COCOA POWDER – Hershey’s unsweetened cocoa powder is used. Always try to use good quality cocoa powder while making any chocolate cake or dessert as the overall taste and texture depends upon it. The cake turned out a nice dark chocolate color.
● SUGAR – White sugar is used here. You can swap with brown sugar for a healthier option.
● OIL – The recipe uses sunflower oil. You can use any neutral flavor oil. I most of the time uses sunflower oil for my cakes. Oil cakes turns out more soft, light and moist. The oil adds moisture to the cake. If you’d like to add a buttery taste, swap half the oil for butter, it works like magic!
● MILK – Whole milk is used here. You can use plain water instead of milk. Recommend to use whole milk for extra richness and taste.
● BAKING SODA – The reaction between the yogurt and baking soda helps the cake rise.
● BAKING POWDER – Baking powder is used to lighten the texture of the cake. The carbon dioxide released into the cake helps make it light and airy.
● SALT – To enhance the overall flavor and helps to balance out the sweetness too.
● CURD/YOGURT – Used plain thick curd aka yogurt. Curd is used as a substitute to egg. Curd is a key ingredient to achieve the softness and lightness especially on eggless bakes. Also the reaction of baking soda and curd allows the cake a perfect rise and turn out a soft and spongy cake.
● ESSENCE – Vanilla essence is used here. It adds a nice vanilla flavor to this cake. You may also use chocolate essence.
● CHOCOLATE GANACHE – Dark chocolate ganache is used as frosting of the cake and filling in each layers. The cake is also piped with whipped chocolate ganache. I used dark chocolate for making the ganache, you can use milk chocolate though.
● CREAM – Heavy cream (whipping cream) is used here. You can fresh cream.
● STRAWBERRY – Used strawbery filling made with fresh strawberries in between the layers of the cake. You can also use strawberry sauce or store bought crush.
HOW TO MAKE CHOCOLATE STRAWBERRY CAKE WITH CHOCOLATE GANACHE FROSTING?
This section shows how to make chocolate strawberry ganache cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this chocolate Strawberry ganache cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!
Chocolate Strawberry Ganache Cake Video Tutorial
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE CHOCOLATE STRAWBERRY CAKE WITH CHOCOLATE GANACHE
MAKING THE CAKE:
Pre -heat the oven to 180° C for 10 minutes. Grease 6 inches cake tin with oil or butter and line the cake pan with parchment paper.
In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.
Add in sugar, oil, vanilla essence and milk to the curd mixture. Mix together until well combined.
Sift in the flour,, cocoa powder, baking powder, salt and sieve them.
Gently fold and mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.
Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.
Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.
Remove from oven and allow the cake to stand for 5 minutes.
Demould the cake and allow the cake to cool down completely.
MAKING THE STAWBERRY FILLING ( STRAWBERRY CRUSH):
In a sauce pan add in the strawberry and sugar. Bring it to a boil over medium heat and allow sugar to melt.
Stir occasionally in between and cook until it thicken slightly approximately about 4-5 minutes.
Remove and keep aside to cool down completely.
MAKING THE CHOCOLATE GANACHE:
Start by chopping the chocolate preferably fine chopped, this will allow the chocolate to melt faster and smooth without lumps.
In a sauce pan add in the cream and heat up on medium high until it comes to a boil.
Remove from heat and immediately add in the chocolate over the cream. Let it stand undisturbed for about 5 minutes.
Now stir the cream and chocolate together until well combined and you get a smooth and glossy mixture. Your ganache is ready.
Allow ganache to cool down completely in room temperature or refrigerate for setting it faster.
Keep some portion of chocolate ganache in refrigerator for making whipped chocolate ganache (this is for piping rosette on the cake)
For whipping the ganache you’ll need to refrigerate the ganache for atleast 1 hour.
For piping the cake, remove the ganache from refrigerator. With electric hand beater, beat the ganache for 2-3 minutes until fluffy and light in texture. Your whipped ganache is ready for piping.
ASSEMBLE THE CAKE
Take the cake and cut into desired layers. We have cut into three layers.
Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup. We have added little pineapple crush in water and soak the cake with that.
Scoop some chocolate ganache and spread them evenly using a palette knife.
Now scoop in some strawberry filling (crush) over it and spread it evenly. Repeat the same with the remaining layers of cake.
Crumb coat the cake well with some chocolate ganache and refrigerate the cake for atleast 5-10 minutes.
FROSTING THE CAKE:
Take the crumb coated cake out of the refrigerator.
Now frost the cake with the chocolate ganache. Cover the cake well with the ganache and smoothen the sides and top using a scraper.
To smooth the frosting, dip the palette knife in hot water and smooth the frosting.
Using comb scraper give patterns on the sides and top of the cake. Place the scraper straight gently touching the cake and rotate the cake stand. You can keep skip this or do as required.
DECORATING THE CAKE:
Take a piping bag and insert a nozzle. I used large size star nozzle. Scoop the whipped ganache in the piping bag. Cut the tip of the piping bag.
Pipe large rosette on top of the cake around the edges. .
Now make borders by piping small stars around the bottom of the cake.
Decorate the cake with fresh strawberries as per your preference.
Voila!! That was how easy to make this simple but elegant eggless chocolate strawberry ganache cake which everyone will definitely love. I hope you make this cake and please do share your thoughts about the recipe with me here in the comments below.
NOTES:
● Read a detailed blog post on chocolate ganache HERE
● Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking any cake and in baking.
● Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
● All ingredients should be at room temperature for the cake.
● You can use 50:50 ratio of whole wheat and all purpose flour or completely swap with whole wheat flour.
● You can use brown sugar instead of regular sugar.
● Oil can be substituted with butter.
● If you want to make egg version use 2 eggs and opt out the curd and baking soda Or you can check my chocolate truffle cake recipe.
● The cake should be cooled completely before you start the frosting.
● Always chop the chocolate finely or most possibly into smaller peices. This will ensure even melting of the chocolate making the mixture smooth and lump free.
● Do not over-whip the ganache or else it will turn grainy and lumpy.
● Baking time will differ depending upon your oven temperature settings.
RECIPE CARD
Eggless Chocolate Strawberry Ganache Cake
Equipment
- OTG
- 240 ml measuring cup set
- Mixing bowl
- Spatula
- electric hand beater
- 6 inches round cake
Ingredients
For Cake Sponge:
- 1 cup all purpose flour (128 grams)
- ¼ cup cocoa powder (30 grams)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup curd/yogurt (120 grams)
- ½ cup sugar (100 grams
- ¼ cup oil (60 ml)
- ⅔ cup whole milk (150 ml)
- 1 teaspoon vanilla essence (5 ml)
For Strawberry Filling:
- ½ cup fresh strawberry chopped
- 3 tablespoon sugar
For Chocolate Ganache:
- 300 grams dark chocolate
- 150 grams heavy cream or fresh cream
Instructions
MAKING THE CAKE:
- Pre -heat the oven to 180° C for 10 minutes. Grease 6 inches cake tin with oil or butter and line the cake pan with parchment paper.
- In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.
- Add in sugar, oil, vanilla essence and milk to the curd mixture. Mix together until well combined.
- Sift in the flour,, cocoa powder, baking powder, salt and sieve them.
- Gently fold and mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.
- Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.
- Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.
- Remove from oven and allow the cake to stand for 5 minutes.
- Demould the cake and allow the cake to cool down completely.
MAKING THE STAWBERRY FILLING ( STRAWBERRY CRUSH):
- In a sauce pan add in the strawberry and sugar. Bring it to a boil over medium heat and allow sugar to melt.
- Stir occasionally in between and cook until it thicken slightly approximately about 4-5 minutes.
- Remove and keep aside to cool down completely.
MAKING THE CHOCOLATE GANACHE:
- Start by chopping the chocolate preferably fine chopped, this will allow the chocolate to melt faster and smooth without lumps.
- In a sauce pan add in the cream and heat up on medium high until it comes to a boil.
- Remove from heat and immediately add in the chocolate over the cream. Let it stand undisturbed for about 5 minutes.
- Now stir the cream and chocolate together until well combined and you get a smooth and glossy mixture. Your ganache is ready.
- Allow ganache to cool down completely in room temperature or refrigerate for setting it faster.
- Keep some portion of chocolate ganache in refrigerator for making whipped chocolate ganache (this is for piping rosette on the cake)
- For whipping the ganache you'll need to refrigerate the ganache for atleast 1 hour.
- For piping the cake, remove the ganache from refrigerator. With electric hand beater, beat the ganache for 2-3 minutes until fluffy and light in texture. Your whipped ganache is ready for piping.
ASSEMBLE THE CAKE
- Take the cake and cut into desired layers. We have cut into three layers.
- Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup. We have added little pineapple crush in water and soak the cake with that.
- Scoop some chocolate ganache and spread them evenly using a palette knife.
- Now scoop in some strawberry filling (crush) over it and spread it evenly. Repeat the same with the remaining layers of cake.
- Crumb coat the cake well with some chocolate ganache and refrigerate the cake for atleast 5-10 minutes.
FROSTING THE CAKE:
- Take the crumb coated cake out of the refrigerator.
- Now frost the cake with the chocolate ganache. Cover the cake well with the ganache and smoothen the sides and top using a scraper.
- To smooth the frosting, dip the palette knife in hot water and smooth the frosting.
- Using comb scraper give patterns on the sides and top of the cake. Place the scraper straight gently touching the cake and rotate the cake stand. You can keep skip this or do as required.
DECORATING THE CAKE:
- Take a piping bag and insert a nozzle. I used large size star nozzle. Scoop the whipped ganache in the piping bag. Cut the tip of the piping bag.
- Pipe large rosette on top of the cake around the edges. .
- Now make borders by piping small stars around the bottom of the cake.
- Decorate the cake with fresh strawberries as per your preference.
Video
Notes
-
Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking any cake and in baking.
-
Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
-
All ingredients should be at room temperature for the cake.
-
You can use 50:50 ratio of whole wheat and all purpose flour or completely swap with whole wheat flour.
-
You can use brown sugar instead of regular sugar.
-
Oil can be substituted with butter.
-
If you want to make egg version use 2 eggs and opt out the curd and baking soda Or you can check my chocolate truffle cake recipe.
-
The cake should be cooled completely before you start the frosting.
-
Always chop the chocolate finely or most possibly into smaller peices. This will ensure even melting of the chocolate making the mixture smooth and lump free.
-
Do not over-whip the ganache or else it will turn grainy and lumpy.
-
Baking time will differ depending upon your oven temperature settings.
FEW CHOCOLATE CAKE RECIPES
● Banana Chocolate Chip Mug Cake
● 5 Minutes Microwave Chocolate Cake
● Mocha Banana Choco Chip Muffins
● Eggless Lamingtons
● Homemade Chocolate Sauce
● Cranberry Brownies
● Rajma Brownies (Kidney Beans Brownies)
● Chocolate Wine Fruit Cake
● Banana Chocolate Cake
● Double Chocolate Coffee Cake
● Chocolate Banana Muffins
● Double Chocolate Muffins
● Chocolate Lava Mug Cake
● Chocolate Caramel Cupcakes
● Chocolate Strawberry Chilly Whisky Cake
● Eggless Chocolate Sponge Cake
● Brownie Cookies
Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
Well, if you make this chocolate strawberry ganache cake recipe, I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
Do not copy and paste my content. Please write your own content and share the recipe link. Please do the needful at the earliest for the copied content from my blog