How to Make a Chocolate Strawberry Drip Cake | Cake Queen Tanya

Preheat the oven to 350°F (175°C) and grease two round cake pans.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.

Stir in boiling water until well combined; the batter will be thin.

Pour the batter evenly into the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

While the cakes cool, heat heavy cream in a saucepan over medium heat until just simmering.

Remove from heat and add chopped semi-sweet chocolate; stir until melted and smooth.

Let the ganache cool slightly until it thickens but is still pourable.

Once the cakes are completely cooled, place one layer on a serving plate.

Spread a layer of ganache on top of the first cake layer.

Top with sliced strawberries, then place the second cake layer on top.

Pour the remaining ganache over the top of the cake, allowing it to drip down the sides.

Garnish with additional strawberries and dust with powdered sugar before serving.

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