Indulge in this delightful Strawberry Chocolate Cake, featuring rich layers of moist chocolate cake complemented by a luscious strawberry filling and creamy chocolate frosting. Perfect for special occasions or satisfying your sweet tooth, this cake is topped with fresh strawberries, creating a stunning dessert that combines chocolate and fruity flavors beautifully.
Ingredients:
For the Chocolate Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cups granulated sugar
For the Strawberry Filling:
2 cups fresh strawberries, diced
1/4 cup granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch
For the Chocolate Frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/4 cup heavy cream
1 tsp vanilla extract
For Garnish:
Fresh strawberries
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans to ensure the cakes come out easily after baking.
Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Mix the Wet Ingredients: In a separate bowl, beat the eggs, whole milk, vegetable oil, vanilla extract, and granulated sugar until smooth. Gradually add the dry mixture to the wet ingredients, stirring until fully combined. Finally, stir in the boiling water until the batter is smooth and well-mixed.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely in the pans.
Make the Strawberry Filling: While the cakes cool, prepare the strawberry filling. In a saucepan, combine the diced strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens. Set aside to cool.
Prepare the Chocolate Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, heavy cream, and vanilla extract. Continue beating until the frosting is smooth and fluffy.
Assemble the Cake: Once the cakes are cooled, spread the strawberry filling over the top of one layer. Place the second layer on top and frost the entire cake with the chocolate frosting. For a finishing touch, garnish the cake with fresh strawberries.
Serving Tips:
Presentation: For a beautiful presentation, garnish each slice with a fresh strawberry or a sprig of mint. You can also dust the top of the cake with powdered sugar or cocoa powder for an elegant touch.
Pairing Suggestions: Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness of the chocolate. A drizzle of chocolate or strawberry sauce can enhance the dessert’s flavor and appearance.
Temperature: Allow the cake to come to room temperature before serving for the best flavor and texture. If you’ve stored it in the refrigerator, take it out about 30 minutes before serving.
Cutting: Use a sharp, serrated knife to cut the cake into even slices. Clean the knife with a damp cloth between cuts to maintain clean edges.
Storage Tips:
Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. This will help keep the cake moist and the frosting fresh.
Freezing: If you want to keep the cake longer, you can freeze it. Wrap individual slices in plastic wrap, then place them in a freezer-safe container or zip-top bag. The cake can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Layered Storage: If you need to store a whole layered cake, wrap the entire cake in plastic wrap or aluminum foil to prevent it from drying out. Alternatively, place it in a cake dome or an airtight container.
Avoiding Sogginess: If the strawberry filling is particularly juicy, consider placing a layer of parchment paper between the cake layers to prevent the bottom layer from becoming soggy.
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FAQs:
Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries for the filling. However, be sure to thaw and drain them before use to avoid excess moisture in the filling. You may also need to adjust the cooking time when preparing the strawberry mixture to ensure it thickens properly.
How do I ensure my chocolate cake layers don’t stick to the pans?
To prevent the cake layers from sticking, make sure to grease the pans thoroughly with butter or cooking spray. You can also dust the greased pans with cocoa powder instead of flour for chocolate cakes. Additionally, letting the cakes cool in the pans for about 10 minutes before inverting them can help them release more easily.
Can I make this cake ahead of time?
Absolutely! You can bake the chocolate cake layers in advance and store them wrapped in plastic wrap at room temperature for up to 2 days. Alternatively, you can freeze the layers for up to 2-3 months. Just make sure to frost the cake on the day you plan to serve it to maintain freshness.
What can I substitute for heavy cream in the frosting?
If you don’t have heavy cream on hand, you can substitute it with whole milk or half-and-half. Keep in mind that the frosting may not be as rich and creamy, but it will still taste delicious. You can also use a non-dairy alternative, like coconut cream or almond milk, for a lighter option.
Conclusion:
This Strawberry Chocolate Cake is not just a dessert; it’s a celebration of flavors that will tantalize your taste buds. The combination of rich chocolate and fresh strawberries creates a perfect harmony that will leave everyone asking for seconds. Try this recipe today, and indulge in a slice of heaven that’s sure to become a family favorite!
📖 Recipe:
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Strawberry Chocolate Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
If you’re searching for a dessert that combines the rich decadence of chocolate with the refreshing sweetness of strawberries, look no further than this Strawberry Chocolate Cake. This indulgent treat features moist chocolate cake layers, a luscious strawberry filling, and creamy chocolate frosting, making it perfect for special occasions or whenever your sweet tooth calls. Follow this recipe to create a stunning cake that is sure to impress!
Ingredients
For the Chocolate Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cups granulated sugar
For the Strawberry Filling:
2 cups fresh strawberries, diced
1/4 cup granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch
For the Chocolate Frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/4 cup heavy cream
1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, milk, oil, vanilla extract, and sugar until well combined. Gradually add the dry ingredients to the wet mixture. Stir in the boiling water until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- While the cakes cool, make the strawberry filling by combining diced strawberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until thickened. Let cool.
- For the chocolate frosting, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, heavy cream, and vanilla extract, and continue beating until smooth and fluffy.
- To assemble, spread the strawberry filling over one cake layer, then place the second layer on top. Frost the entire cake with chocolate frosting and garnish with fresh strawberries.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 2-3 months.
Allow the cake to come to room temperature before serving for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 450 kcal
