Ingredients
For the chocolate cake layers:
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) sugar
- 60 g (¾ cup) unsweetened cocoa powder
- 10 g (2 tsp) baking powder
- Pinch of salt
- 3 eggs
- 200 ml (¾ cup + 2 tbsp) milk
- 120 ml (½ cup) vegetable oil
- 150 ml (⅔ cup) hot water
- 1 tsp vanilla extract
For the filling (ganache):
- 200 g (7 oz) dark chocolate
- 200 ml (¾ cup + 1 tbsp) heavy cream
- 30 g (2 tbsp) butter
For the dripping glaze:
- 100 g (3.5 oz) milk or dark chocolate
- 80 ml (⅓ cup) heavy cream
Decoration:
- Fresh whole strawberries (about 10–12)
Instructions
1. Chocolate cake layers
- Preheat oven to 180 °C / 350 °F.
- In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt.
- Add eggs, milk, oil, and vanilla. Mix well.
- Pour in the hot water and whisk until smooth (batter will be slightly liquid).
- Divide into two greased and floured round cake pans.
- Bake for 25–30 minutes. Let cool completely.
2. Chocolate ganache filling
- Heat the cream until hot (do not boil). Pour over the chopped chocolate.
- Add the butter and stir until smooth and shiny.
- Let cool slightly, then spread between the two cake layers.
3. Chocolate drip glaze
- Heat the cream and pour over the chocolate, stirring until smooth.
- Pour over the top of the cake, letting it drip down the sides.
4. Final decoration
- Arrange the whole fresh strawberries on top.
- Chill for 30 minutes before serving.
✨ Perfect for birthdays, celebrations, or any time you want a stunning and decadent dessert without too much effort!
