Chocolate Cake with Fresh Strawberry Filling

Instructions:
1. Prepare the Chocolate Cake:
• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
• In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
• In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix until everything is combined.
• Gradually add the wet ingredients into the dry ingredients, mixing just until smooth.
• Finally, stir in the boiling water. The batter will be thin, but that’s exactly how it should be—it ensures a moist and tender cake.
• Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool completely in the pans for about 10 minutes before transferring them to wire racks to cool completely.
2. Make the Strawberry Filling:
• While the cakes are baking, prepare the fresh strawberry filling. In a saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the strawberries start to soften and release their juices.
• In a small bowl, mix the cornstarch with 1 cup of water to create a slurry.
• Pour the cornstarch mixture into the saucepan with the strawberries and bring to a simmer. Stir constantly until the mixture thickens into a glossy, syrupy consistency, about 2-3 minutes.
• Remove from heat and let the filling cool to room temperature before using it to layer the cake.
3. Prepare the Chocolate Frosting:
• In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
• Gradually add the powdered sugar and cocoa powder, 1/2 cup at a time, beating after each addition. Scrape down the sides of the bowl as needed.
• Once all the powdered sugar and cocoa powder are incorporated, add the heavy cream and vanilla extract. Continue to beat until the frosting is light, fluffy, and spreadable, about 3-5 minutes.
4. Assemble the Cake:
• Once the cakes have cooled completely, place the first layer on a serving plate or cake stand. Spread a generous layer of strawberry filling over the top of the cake layer, allowing it to seep into the cake a bit for added flavor and moisture.
• Place the second cake layer on top and frost the entire cake with the chocolate frosting. Use an offset spatula or butter knife to smooth the frosting evenly over the top and sides.
• If desired, garnish the top of the cake with extra fresh strawberries or a dusting of cocoa powder for an extra touch of elegance.
5. Chill and Serve:
• For the best results, refrigerate the cake for 30-60 minutes to allow the frosting to set and the flavors to meld.
• Slice and enjoy the delightful layers of rich chocolate, tangy strawberry filling, and creamy frosting.