Ingredients:
For the Cake:– 2 large eggs, at room temperature
– 1 cup sugar
– 1/3 cup oil (vegetable or sunflower)
– 1/2 cup yogurt
– 2 tablespoons milk
– 1 cup all-purpose flour
– 1/3 cup cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
For the Strawberry Filling:– 1 cup fresh strawberries, hulled and sliced
– 1/4 cup sugar (adjust based on sweetness)
– 1 tablespoon lemon juice
Optional Frosting:– Chocolate buttercream or whipped cream
Directions:
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together sugar, oil, yogurt, and eggs until well blended.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. If your batter feels too thick, mix in a splash of milk for the perfect consistency.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
7. While the cakes are cooling, whip up the strawberry filling! In a medium saucepan over medium heat, mix together the sliced strawberries, sugar, and lemon juice. Cook until the strawberries soften and release their lovely juices, about 5-10 minutes. Set aside to cool.
8. Once everything has cooled down, place one chocolate layer on a serving plate and spread the strawberry filling generously on top. Place the second layer on top of the filling.
9. If you’re feeling fancy, frost the cake with some chocolate buttercream or whipped cream. Serve it up and enjoy every bite!