Vanilla Cake with Strawberry Filling and Chocolate Frosting

Instructions

For the Cake:

1. Preheat the oven to 350°F (180°C). Line two 7-inch (18cm) round cake pans with parchment paper. I like to divide the batter into two pans. Otherwise, the cake will take longer to bake and may get too dry on the edges. 
2. In a large bowl, beat the eggs and granulated sugar until light and fluffy (about 5-7 minutes).
3. Add the vanilla, plain yogurt, and vegetable oil. Stir for a few seconds to combine. 
4. Sift the flour, baking powder, and salt over the mixture. Gently fold until just combined. Don’t overmix.
5. Divide the batter into the prepared pans and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool at room temperature.

For the Filling:

1. Combine the cornstarch and water in a small bowl and stir until completely dissolved. Set it aside.
2. In a saucepan, combine chopped strawberries and granulated sugar. Cook over medium heat for 7-10 minutes, stirring occasionally until the strawberries are soft.
3. Reduce the heat to low. Stir the cornstarch mixture, pour it over the strawberries, and stir for about a minute until the filling thickens.
4. Transfer the filling to a bowl and let it cool before using it. 

For the Syrup:

1. In a saucepan, combine water and granulated sugar. Stir to dissolve and place it over medium heat until it boils for a few seconds.
2. Remove from heat and let the syrup cool completely.

For the Chocolate Frosting:

1. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Set aside to cool.
2. Combine the butter, powdered sugar, and vanilla in the bowl of an electric mixer. Mix until creamy.
3. Add the cream cheese and beat until well combined.
4. Sift cocoa powder over the mixture, stir, and then beat until smooth.
5. Add the melted chocolate and beat until well combined. 
6. You can refrigerate the frosting (if necessary), stirring occasionally until it reaches the desired consistency. 

To Assemble the Cake:

1. Level the top of both cakes. That will make it easier for the cake to absorb the syrup.
2. Place one cake layer on the serving plate and moisten with sugar syrup.
3. Use a piping bag to outline the cake with chocolate frosting, then fill the center with the strawberry filling.
4. Place the second cake layer on top and moisten with sugar syrup.
5. Cover the cake with chocolate frosting and smooth it out with a spatula.
6. Decorate the cake with the remaining chocolate frosting using a piping bag. Add strawberry jam and store-bought chocolate balls to decorate as desired.