By daily 
Chocolate Cake with Strawberry Filling π«π
Β
π« ππ»π΄πΏπ²π±πΆπ²π»ππ π«
For the Cake:
2 large eggs, at room temperature
1 cup sugar
β
cup oil (vegetable oil or sunflower oil)
Β½ cup yogurt
2 tablespoons milk
1 teaspoon vanilla extract
1 cup + 2 tablespoons all-purpose flour
Β½ cup unsweetened cocoa powder
1 teaspoon baking powder
Β½ teaspoon baking soda
A pinch of salt
For the Chocolate Ganache:
160ml heavy cream
160g chocolate chips or chopped chocolate
For the Filling and Topping:
1 Β½ cups fresh strawberries
Fresh mint leaves (optional for garnish)
π« ππ»πππΏππ°ππΆπΌπ»π π«
Prepare the Cake Pans:
Lightly oil two 6-inch round springform cake pans, line the bottoms with parchment paper, and set aside.
Preheat Oven:
Preheat your oven to 350Β°F (180Β°C).
Make the Cake Batter:
In a large bowl, beat the eggs and sugar with an electric mixer or hand whisk until creamy.
Add the oil, yogurt, milk, and vanilla extract. Mix well.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients in two or three batches, stirring with a hand whisk just until combined. Do not over-mix!
Divide the batter evenly between the prepared pans.
Bake the Cakes:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Carefully remove from pans and cool completely on a cooling rack.
Prepare the Chocolate Ganache:
Place the chocolate chips in a bowl.
Heat the heavy cream just until it boils and pour it over the chocolate chips.
Let sit for 2 minutes, then stir until smooth.
Allow the ganache to reach room temperature.
Assemble the Cake:
Spread ΒΌ of the chocolate ganache on the top of the first cake layer. Let it set for about 10 minutes.
Thinly slice Β½ cup of strawberries lengthwise and arrange them over the ganache on the first cake layer.
Carefully place the second cake layer on top of the strawberries, gently pressing down to help it set.
Pour the remaining ganache over the top layer. Allow it to set for about 10 minutes.
Arrange the remaining strawberries on top of the ganache.
Garnish with fresh mint leaves if desired.
Notes:
If you prefer a darker chocolate flavor, you can add an extra tablespoon or two of cocoa powder.
This recipe makes a beautiful two-layer cake, but if you prefer, you can bake it in one round cake tin or a loaf tin. Simply drizzle the ganache over the single layer cake.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Calories: Approximately 400 kcal per serving (depending on portion size and specific ingredients used)
Enjoy your decadent chocolate cake with a fresh and fruity twist! π«π«