Description
A rich and indulgent Chocolate Strawberry Drip Cake made with moist vegan chocolate layers, fresh strawberry filling, and a glossy chocolate ganache. Perfect for special occasions or whenever you want a show-stopping dessert.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup vegetable oil
1 tbsp white or apple cider vinegar
2 tsp vanilla extract
1 1/2 cups fresh strawberries, sliced
2 tbsp sugar (for strawberries)
1 tbsp lemon juice
1/2 cup full-fat coconut milk or heavy cream
1 cup semi-sweet chocolate chips
Fresh whole strawberries (for garnish)
Optional: shaved chocolate or edible gold leaf
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Stir until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 15–20 minutes to macerate.
- Heat coconut milk or cream in a small saucepan until just simmering. Remove from heat, add chocolate chips, and let sit for 2 minutes.
- Stir the ganache mixture until smooth and glossy. Let cool slightly to thicken to a pourable consistency.
- Place one cake layer on a serving plate. Top with macerated strawberries (drain excess juice if needed). Add the second cake layer on top.
- Pour ganache over the top, gently nudging it toward the edges to create a drip effect.
- Garnish with whole strawberries and optional toppings like shaved chocolate. Refrigerate for 30 minutes before slicing.
Notes
You can substitute raspberries or mixed berries for strawberries.
Add 1 tsp instant espresso powder for a mocha twist.
Use almond extract instead of vanilla for a nutty flavor.
The ganache drip works best when slightly thickened but still pourable.
Store cake refrigerated in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
