An irresistible chocolate cake made of three layers of moist, rich cocoa sponge filled with luscious strawberry compote and topped with glossy chocolate ganache and fresh strawberries. A stunning centerpiece dessert for any occasion.

Why You’ll Love This Recipe

This Triple Layer Chocolate Strawberry Cake strikes the perfect balance between rich chocolate and bright, fruity strawberry. With its moist layers, smooth ganache, and fresh berry garnish, it offers both depth and freshness in every bite. Whether you’re celebrating a special occasion or simply indulging in a luxurious dessert, this cake is guaranteed to impress with its flavor and elegant presentation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

all-purpose flour
unsweetened cocoa powder
granulated sugar
baking powder
baking soda
salt
eggs
whole milk
vegetable oil
vanilla extract
boiling water

For the Strawberry Filling:

fresh strawberries, chopped
sugar
lemon juice
cornstarch
water

For the Ganache Topping:

heavy cream
semi-sweet chocolate, chopped

Garnish:

fresh whole strawberries
chocolate curls or shavings (optional)

directions

Make the cake:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract. Beat until well combined.
Stir in the boiling water to thin the batter.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.

Prepare the strawberry filling:

In a saucepan, combine chopped strawberries, sugar, and lemon juice.
Cook over medium heat until the strawberries soften and release their juices.
Add the cornstarch slurry (cornstarch mixed with water), and stir continuously until the mixture thickens.
Remove from heat and let cool fully.

Make the ganache:

Heat the heavy cream in a saucepan until it just begins to simmer.
Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2 minutes.
Stir until smooth and glossy. Allow to cool to a spreadable consistency.

Assemble the cake:

Place one cake layer on a serving stand or plate.
Spread half of the strawberry filling evenly on top.
Add the second cake layer and spread the remaining filling.
Top with the final cake layer.
Pour the ganache over the top and smooth it out with a spatula.
Garnish with fresh strawberries and chocolate curls.

Servings and timing

This recipe yields approximately 12–14 servings.
Prep time: 30 minutes
Cook time: 35 minutes
Cooling and assembly time: 1.5 hours
Total time: Approximately 2 hours 35 minutes

Variations

Chocolate Raspberry Cake: Substitute raspberries for strawberries in the filling.
Vanilla-Chocolate Twist: Use one layer of vanilla sponge for contrast.
Nutty Delight: Add a layer of chopped toasted hazelnuts or almonds between layers.
Whipped Cream Layer: Add a layer of stabilized whipped cream over the strawberry filling for extra richness.
Dark Chocolate Ganache: Use dark chocolate instead of semi-sweet for a more intense flavor.

storage/reheating

Store the assembled cake in the refrigerator, covered, for up to 4 days. Let it sit at room temperature for 20–30 minutes before serving for the best texture.
For longer storage, wrap the cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Do not reheat the cake, as it is best served chilled or at room temperature.

FAQs

How do I keep my cake layers from sticking to the pan?

Grease the pans thoroughly and line the bottoms with parchment paper to ensure easy release.

Can I use frozen strawberries for the filling?

Yes, but thaw and drain them well before cooking to avoid excess moisture.

How do I make the ganache thicker?

Let it cool longer at room temperature or refrigerate it briefly until it reaches a spreadable consistency.

Can I make the cake layers in advance?

Yes, bake the layers a day ahead and wrap them tightly in plastic wrap. Store at room temperature or refrigerate.

What if I don’t have three cake pans?

You can bake the layers in batches, using the same pan multiple times after cleaning and re-greasing.

How do I level uneven cake layers?

Use a serrated knife to trim the tops of the cakes for even stacking.

Can I use a different size cake pan?

Yes, but adjust the baking time accordingly. A 9-inch pan will result in thinner layers.

What’s the best chocolate for ganache?

Use high-quality semi-sweet chocolate bars or chips. Avoid low-quality brands for the best texture and flavor.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend designed for baking.

How do I transport the cake without it sliding?

Refrigerate the cake before transport, use a cake box, and place non-slip padding under the base.

Conclusion

The Triple Layer Chocolate Strawberry Cake is a showstopping dessert that combines the indulgence of rich chocolate with the refreshing sweetness of strawberries. Its balanced flavors and luxurious texture make it perfect for birthdays, anniversaries, or any celebration where a spectacular dessert is in order. Follow the detailed steps and enjoy a masterpiece that looks as beautiful as it tastes.