Chocolate & Strawberry Cake


December 4, 2019

This decadent Chocolate & Strawberry Cake consists of two sponges filled with and topped with Keelings Irish strawberries and covered in chocolate ganache.


1Preheat the oven to 180°C/160°C fan assisted. Grease 2x 20cm round cake tins and line the bottoms with parchment paper.

2Sift together the flour, cocoa powder and raising agents in a large bowl then whisk in caster sugar and salt.

3In a medium-sized jug, whisk together the eggs with the milk, oil and vanilla.

4Pour mixed wet ingredients into the dry ingredients and mix with a whisk or electric mixer until mixture is smooth.

5Pour in the boiling water and mix slowly until well combined. The batter will be very liquid.

6Pour batter evenly between prepared cake tins then bake until a toothpick inserted comes out clean, about 25-35 minutes.

7Remove from oven and leave to cool in the cake tins on a wire rack completely.

8When sponges are cooled, turn out from baking tins and peel away the parchment paper.

9Place chocolate in a heatproof bowl then heat heavy cream in a small saucepan just until it starts to bubble. Remove from heat and pour over the chocolate. Stir until the chocolate has completely melted and the mixture is smooth.

10To assemble, place a sponge layer on a serving plate. Spoon over about 2/3 of the chocolate ganache mixture and spread almost to the edges with the back of a spoon then arrange slices of strawberries on top.

11Carefully place second sponge on top and spoon over remaining chocolate ganache then top with strawberry halves. Dust lightly with a bit of icing sugar just before serving for a snowy effect.


For the sponge

225g plain flour

85g cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

350g caster sugar

1 tsp salt

2 eggs

250ml milk

125ml sunflower or canola oil

2 tsp vanilla extract

250ml boiling water

For the filling

200g dark chocolate, roughly chopped

200ml double cream

225g strawberries, thickly sliced

225g strawberries, halved


3 Reviews


June 23, 2020

This turned out very good, and extremely chocolately. I would change out the dark chocolate for good quality milk chocolate in the ganache, since it’s almost too rich alongside the sponge.

Serves between 8-16 depending on how you cut it – we found 8ths too much, but your mileage may vary.

Jessica Davies

April 10, 2020

Easy to follow and delicious

Adell Dunleavy

April 1, 2020

I made this cake and my family loved it.

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