Strawberries and Cream Stuffed Chocolate Cake

Really all you need to know about this cake are the words "strawberry" and "chocolate".


  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup hot milk
  • For the filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup powdered milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 3/4 cup heavy whipping cream
  • For the ganache:
  • 16 ounces dark chocolate, finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 cups heavy whipping cream
  • For the garnish:
  • 1 cup sliced strawberries, plus more for decoration
  • Chocolate sprinkles


  1. Make the cake: Preheat the oven to 350 degrees. Line a 9 by 2 inch springform cake pan with parchment, and wrap exterior with foil to prevent leaks.
  2. In a small bowl, sift the flour, cocoa powder, baking soda and salt. Set aside.
  3. In a medium mixing bowl, use a wooden spoon to mix together the melted butter and brown sugar. Add the eggs and vanilla and mix well. Sift the flour mixture over the top and stir until just mixed. Pour the hot milk over the batter and stir until it is just mixed in.
  4. Pour batter into the prepared pan and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before running a knife around the edge of the pan and removing from pan.
  5. Make the filling: In a medium saucepan, heat sweetened condensed milk over medium heat. Slowly stir in the powdered milk until combined. Add the butter, vanilla and salt. Stir frequently until the mixture comes to a boil, then turn heat to low and continue stirring until the texture becomes thick and pudding like, about 4 to 6 minutes. When scraping the bottom of the pan with a spoon, the pan should be visible for a few seconds. Set aside and let cool slightly. When it is room temperature, stir in the heavy cream. Refrigerate until ready to use.
  6. Make the ganache: Place chopped chocolate, salt and vanilla in a large mixing bowl. In a medium saucepan, bring heavy cream to a simmer and remove from heat. Pour hot cream over the chocolate and let sit for 30 seconds, then whisk until smooth and spreadable. Let ganache chill in the refrigerator, stirring occasionally, until thick and spreadable. If it gets too cold in the fridge, leave it out at room temperature until it becomes smooth again.
  7. To assemble: Cut the top off the cake and reserve. Using a knife, cut the center of the cake to form a circle. Leave a 2-inch border around the base and sides. Remove the center. Pour one-third of the filling into the cake. Add 1/2 cup of the sliced strawberries. Add another one-third of the filling. Layer with the remaining 1/2 cup of strawberries. Top with the remaining filling, then add the reserved cake top. Spread the chocolate ganache over the cake and cover the sides with chocolate sprinkles. Pipe with remaining ganache and decorate with whole strawberries. Chill until ready to serve.