Why You’ll Love This Recipe

Simple Preparation: The recipe utilizes a straightforward one-bowl method for the cake batter, reducing preparation time and cleanup.
Versatile Add-Ins: You can enhance the cake by incorporating chocolate chips or soaked raisins into the batter for added flavor and texture.
Customizable Presentation: Depending on your preference, you can bake the cake in two smaller pans for a layered effect or in a single larger pan for a simpler presentation.

Ingredients

For the Cake:

2 large eggs, at room temperature
1 cup sugar
⅓ cup oil (vegetable or sunflower)
½ cup yogurt
2 tablespoons milk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
A pinch of salt

For the Chocolate Ganache:

160 ml heavy cream
160 g chocolate chips or chopped chocolate

For Filling and Topping:

1½ cups fresh strawberries
Fresh mint leaves (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake Pans: Lightly grease two 6-inch round springform cake pans and line the bottoms with parchment paper. Set aside.
Preheat the Oven: Preheat your oven to 350°F (180°C).
Mix Wet Ingredients: In a large bowl, beat the eggs and sugar until creamy. Add in the oil, yogurt, milk, and vanilla extract, mixing well to combine.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Form the Batter: Gradually add the dry mixture to the wet mixture in two or three batches, stirring gently with a hand whisk just until combined. Avoid overmixing.
Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Ganache: While the cakes are cooling, heat the heavy cream in a saucepan until it just begins to boil. Pour it over the chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth. Allow the ganache to reach room temperature.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread about ¼ of the chocolate ganache over the top. Wait for about 10 minutes to let the ganache set slightly.
- Thinly slice ½ cup of strawberries lengthwise and arrange them over the ganache.
- Place the second cake layer on top of the strawberries and gently press down.
- Pour the remaining ganache over the top of the cake, allowing it to drip down the sides. Wait another 10 minutes, then top with the remaining whole strawberries. Garnish with fresh mint leaves if desired.

Servings and Timing

Servings: This recipe yields approximately 6 servings.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Variations

Chocolate Chips: For an extra chocolatey experience, fold a handful of chocolate chips into the batter just before baking.
Soaked Raisins: Soak raisins in red wine or rum, then fold them into the batter for a unique flavor twist.
Alternative Pan Sizes: If you prefer, bake the batter in a single larger pan and serve as a single-layer cake with ganache and strawberries on top.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating: To enjoy the cake warm, microwave individual slices for about 10-15 seconds.

FAQs

Can I use a different type of oil in the cake batter?

Yes, you can substitute vegetable or sunflower oil with coconut oil or olive oil for a different flavor profile.

What can I use instead of yogurt in the recipe?

Buttermilk can be used as a substitute for the combination of yogurt and milk in the batter.

How can I prevent the strawberries from making the cake soggy?

Ensure that the ganache layer has set slightly before adding the sliced strawberries, and use fresh, dry strawberries to minimize added moisture.

Can I make the cake ahead of time?

Yes, you can bake the cake layers in advance and store them tightly wrapped at room temperature for up to a day before assembling.

Is it necessary to use a springform pan?

While not necessary, a springform pan makes it easier to remove the cakes without damaging them. If using regular cake pans, line them with parchment paper for easier removal.