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–+ servings
Chocolate Strawberry Cascade Cake

Heavenly Chocolate Strawberry Cascade Cake for Every Celebration

This Chocolate Strawberry Cascade Cake features rich layers and vibrant strawberry filling, ideal for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Can swap with gluten-free flour
  • 2 cups Sugar Adjust wisely
  • 3/4 cups Cocoa Powder Opt for high-quality dark cocoa
  • 1 tbsp Baking Powder Ensure freshness
  • 1/2 tsp Baking Soda Ensure freshness
  • 1 tsp Salt Fine salt is best
  • 3 large Eggs Can replace with flax eggs
  • 1 cup Milk Can substitute with almond or soy milk
  • 1/2 cup Vegetable Oil Melted coconut oil is an alternative
  • 2 tsp Vanilla Extract Use pure vanilla for best flavor
  • 1 cup Boiling Water Vital for moisture balance
For the Strawberry Filling
  • 2 cups Strawberries Or swap with raspberries or blueberries
  • 1 tbsp Lemon Juice Can substitute with lime juice
  • 1 tbsp Cornstarch Arrowroot powder works too
For the Ganache and Frosting
  • 1 cup Heavy Cream Coconut cream can be used
  • 2 cups Powdered Sugar Reduce for less sweetness
  • 8 oz Chopped Chocolate Use semi-sweet or dark chocolate

Equipment

  • Oven
  • Mixing bowls
  • Saucepan
  • electric mixer
  • Whisk
  • spatula
  • Cake Pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) while you grease and line three 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla extract, mixing until smooth. Pour in boiling water gradually.
  4. Evenly divide the batter among the three prepared pans and bake for 25 to 30 minutes.
  5. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
  6. For the filling, combine sliced strawberries, sugar, and lemon juice in a saucepan over medium heat.
  7. Cook for about 5 minutes and stir in cornstarch dissolved in water. Let it cool.
  8. To make the ganache, heat heavy cream until it simmers, pour it over chopped chocolate, and stir until smooth.
  9. Whip the heavy cream until stiff peaks form, gradually add powdered sugar and vanilla extract.
  10. Assemble the cake by layering chocolate cake, whipped frosting, and strawberry filling.
  11. Frost the entire cake with the remaining whipped cream and drizzle ganache over the top.
  12. Refrigerate for about 30 minutes to set the ganache before slicing and serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 52gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Leftover slices can be stored in an airtight container for up to 3 days. Freeze slices wrapped tightly for up to 3 months.

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