Dark Chocolate Layer Cake with Ganache and Strawberries

The Cake That Started It All

I baked my first chocolate cake at twelve. It was a bit lopsided. I still laugh at that.

But the smell filled our whole house. My dad said it was the best thing he ever tasted. That’s why this matters. A simple cake can make someone’s whole day brighter.

Why We Sift and Whisk

Let’s talk about the steps. Sifting the dry ingredients is important. It keeps our cake light and soft, not lumpy.

Whisking the wet ones makes them friends. Then we mix it all gently. Over-mixing makes a tough cake. We want a tender hug of a cake. What’s your favorite baking step? I love the smelling part.

The Magic of Ganache

Now, the frosting. Ganache sounds fancy. It’s just chocolate and cream. We use sour cream here for a little tang.

Stir it fast when it comes from the microwave. Watch it turn smooth and shiny. Doesn’t that smell amazing? Fun fact: The word “ganache” is French. It means “jowl” or “cheek.” I don’t know why either!

Building Your Masterpiece

Let the cakes cool completely. I know, it’s hard to wait. But warm cake melts the frosting right off.

Spread the ganache thick. Add sliced strawberries if you like. The red looks so pretty on the dark chocolate. Do you like lots of frosting or just a little? I’m a “lots” person myself.

More Than Just a Dessert

This cake is for sharing. It’s for birthdays, or a Tuesday that needs joy. That’s the second reason this matters.

Food made with your hands is a gift. It says, “I thought of you.” What’s your favorite occasion for a homemade treat? Tell me about it. I’d love to know.

Ingredients:

Ingredient	Amount	Notes
whole milk	½ cup	For the cake
eggs	2	For the cake
vanilla extract	1 teaspoon	For the cake
all purpose flour	¾ cup	For the cake
granulated sugar	⅔ cup	For the cake
special dark cocoa powder	⅓ cup	For the cake
baking powder	¼ teaspoon	For the cake
baking soda	¼ teaspoon	For the cake
salt	¼ teaspoon	For the cake
butter, softened	⅓ cup	For the cake
dark chocolate chips	18 ounces	For the ganache frosting
sour cream	½ cup	For the ganache frosting
vanilla extract	½ teaspoon	For the ganache frosting
salt	Pinch	For the ganache frosting

My Famous Dark Chocolate & Strawberry Cake

Hello, my dear! It’s Anna. Let’s bake my favorite celebration cake. This one is for my grandson’s birthday every year. He always asks for it. The dark chocolate is so rich and wonderful. And the fresh strawberries make it just perfect. Doesn’t that smell amazing? I still laugh at that one time I used salt instead of sugar. What a mess! Let’s make it right together.

Step 1: First, warm up your oven to 350 degrees. Grease two little 6-inch cake pans. Line the bottoms with parchment paper. This is my secret for no-stick cakes. It makes life so easy. Now, whisk your milk, eggs, and vanilla in a bowl. It should look like a sunny, creamy soup.

Step 2: Grab another bowl. Sift your flour, sugar, cocoa, baking powder, soda, and salt right into it. Sifting makes the cake soft as a cloud. Add the soft butter and half of your milk mixture. Stir until it’s just mixed. Then use your mixer for about 45 seconds. It will look a bit rough. That’s okay!

Step 3: Pour in the rest of the milk mixture. Mix for another 20 seconds. Your batter will become beautifully smooth and shiny. Divide it between your two pans. Try to make them even. (My hard-learned tip: weigh the pans on a kitchen scale for perfect layers!). Tap the pans gently on the counter. This gets rid of air bubbles.

Step 4: Bake for about 20 minutes. Do the toothpick test! If it comes out clean, it’s done. Let the cakes cool in their pans for 10 minutes. Then, flip them onto a cooling rack. Let them get completely cold. Patience is key here. What’s your favorite cake flavor? Share below!

Step 5: Time for the magical ganache! Microwave the chocolate chips until shiny. Stir, stir, stir until smooth. Stir in the sour cream, vanilla, and a tiny salt pinch. Let it sit until it’s thick enough to spread. Frost your cooled cake layers. Top with fresh strawberries. Now, the best part. Slice, serve, and enjoy every bite.

Cook Time: 20 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 6-8 servings
Category: Dessert, Cake

Three Sweet Twists to Try

This cake is like a blank canvas. You can dress it up so many ways. Here are my favorite little twists. They are all so simple and fun.

Berry Blast: Use a mix of raspberries, blueberries, and blackberries on top. The colors are just gorgeous.

Orange Zest: Add a tablespoon of orange zest to the cake batter. It sings with the dark chocolate.

Minty Fresh: Stir a few drops of peppermint extract into the ganache. Top with a mint leaf. So refreshing!

Which one would you try first? Comment below!

Serving It Up With Style

A beautiful cake deserves a beautiful plate. I love a dollop of whipped cream on the side. A sprinkle of cocoa powder looks so fancy. For a party, add a whole strawberry on each slice. It makes everyone feel special.

What to drink? A cold glass of milk is always perfect. For the grown-ups, a small glass of ruby port wine is lovely. It sips like liquid berries. Which would you choose tonight?

Keeping Your Chocolate Cake Happy

This cake is best enjoyed fresh. But leftovers happen. Cover it tightly and keep it in the fridge. It will stay good for about four days. You can also freeze the unfrosted cake layers for a month. Just wrap them well in plastic wrap.

I once froze a whole frosted cake. The ganache got dull. Now I only freeze the plain layers. Batch cooking the cake layers is a smart move. It makes a future dessert so easy. This matters because a little planning brings sweet joy later.

To serve, let a slice sit out for 15 minutes. This takes the chill off. The chocolate flavor will sing again. Have you ever tried storing it this way? Share below!

Common Cake Hiccups and Simple Fixes

First, a dry cake. This often means it baked too long. Check it a few minutes early. My oven runs hot, so I know this well. Second, cracked cake tops. Your oven might be too hot. An oven thermometer helps a lot.

Third, ganache that seizes or gets grainy. You must stir it fast and smooth right away. I remember rushing once and getting lumps. Fixing these issues builds your cooking confidence. It also makes sure every bite is wonderfully tender and rich.

Fun fact: The sour cream in the ganache makes it extra creamy and a little tangy. Which of these problems have you run into before?

Your Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. I like the ones with xanthan gum already in.

Q: Can I make parts ahead? A: Absolutely. Bake the layers a day early. Wrap them tightly at room temperature.

Q: What if I don’t have sour cream? A: Plain Greek yogurt works just fine. It gives a similar creamy result.

Q: Can I make a bigger cake? A: You can double the recipe. Use two 8-inch pans. Bake time may be a bit longer.

Q: Any extra tips? A: Add sliced strawberries between the layers. It adds a lovely fresh touch. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cake. It is a celebration in itself. Sharing food is how we share love. I would be so thrilled to see your creation. Please show me your beautiful layered masterpieces.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I look at every single photo. Thank you for baking with me today.

Happy cooking!
—Anna Whitmore.