Chocolate with Strawberry Cake: A Decadent Delight for Any Occasion

This cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
The cake can also be frozen for up to 3 months. To freeze, wrap the cake layers individually in plastic wrap and foil, then store in a freezer bag. Thaw overnight before serving.
Variations
Strawberry Frosting: Replace the ganache with a strawberry-flavored buttercream or cream cheese frosting for a different twist.
Chocolate Cake Mix: If you’re short on time, you can use a store-bought chocolate cake mix for the base. Just follow the package instructions and proceed with the strawberry filling and ganache.
Richer Strawberry Filling: For a more intense strawberry flavor, blend the strawberries into a puree before cooking with sugar and cornstarch, or add a few tablespoons of strawberry jam to the filling.
FAQ
1. Can I use frozen strawberries for the filling?
Yes, frozen strawberries can be used. Just make sure to thaw and drain them to remove any excess liquid before using in the filling.

2. Can I make this cake in advance?
Yes! You can bake the cake layers and make the strawberry filling and ganache a day ahead. Store the layers separately at room temperature and refrigerate the filling and ganache. Assemble the cake just before serving.

3. Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, milk chocolate can be used, but the ganache will be sweeter. If you prefer a richer chocolate flavor, stick with dark or semisweet chocolate.

4. Can I make this cake into cupcakes?
Yes, you can make this into cupcakes. Divide the batter into lined cupcake pans and bake at 350°F (175°C) for 18-20 minutes, or until a toothpick comes out clean. Use the same strawberry filling and ganache for frosting.

Enjoy baking this delicious Chocolate with Strawberry Cake!