Description

This Chocolate Strawberry Sheet Cake is rich, moist, and deeply chocolatey, topped with silky dark chocolate ganache and sweet fresh strawberries. It’s an easy, crowd-pleasing dessert perfect for birthdays, gatherings, or whenever you crave a beautiful homemade treat that feels both comforting and indulgent.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee
2 cups fresh strawberries, sliced
3 tablespoons granulated sugar
1 tablespoon lemon juice
1 cup heavy cream
200 grams dark chocolate, chopped

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Instructions

Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan. Line with parchment paper.
In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Mix until combined.
Slowly stir in hot coffee until the batter is smooth and slightly thin.
Pour batter into prepared pan and bake for 30–35 minutes. Cool completely.
In a bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 20 minutes.
Heat heavy cream until just simmering. Pour over chopped chocolate and let sit 2 minutes, then stir until smooth.
Spread ganache evenly over cooled cake and top with strawberries. Chill 30 minutes before slicing.

Notes

Use hot coffee to enhance the chocolate flavor without making the cake taste like coffee. Make sure the cake is fully cooled before adding ganache. For a thicker strawberry topping, simmer strawberries briefly until syrupy. Store covered in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 35g
Sodium: 320mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 6g
Cholesterol: 65mg