Strawberry Chocolate Cake
Strawberry Chocolate Cake
Introduction
There’s something magical about the combination of strawberries and chocolate, isn’t there? The first time I made Strawberry Chocolate Cake, it was for my daughter’s birthday party. I vividly remember her eyes lighting up as she caught a glimpse of the cake decorated with fresh strawberries, and I knew then this recipe was destined to become a family favorite. The sweet, luscious aroma filled our home, inviting friends and family to gather around. Each slice, with its rich chocolate layers and bursts of fresh strawberry flavor, was met with delighted smiles and joyful laughter.
This cake holds special meaning for us; it’s not just a dessert but a tradition. It signifies love, celebration, and those heartwarming memories we cherish together. Every bite takes me back to that day, mingling the sweetness of the strawberries with the deep richness of the chocolate—a simple yet profound reminder of how food can bring us closer.
Why Make This Recipe
Why will you love making this Strawberry Chocolate Cake? For starters, it’s a delightful blend of flavors that appeals to both chocolate lovers and fruit enthusiasts. It’s a crowd-pleaser, perfect for any occasion—from birthdays to family gatherings. Not to mention, it’s an opportunity to beautifully showcase seasonal strawberries, enhancing the cake’s freshness.
This recipe is straightforward, allowing you to whip it up quickly without sacrificing flavor. Plus, it can be made ahead of time, which is a lifesaver for busy hosts. You’ll love treating your loved ones to something so decadent yet surprisingly easy to assemble!
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour (for best results, use a brand you trust)
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (high-quality cocoa enhances flavor)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs (room temperature for better mixing)
- 1 cup milk (whole milk adds richness)
- ½ cup vegetable oil (you can substitute with melted coconut oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (this gives the frosting a silky texture)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together until evenly mixed.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes.
Step 4: Carefully stir in the boiling water. The batter will be quite thin, but don’t worry, that’s expected.
Step 5: Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Step 6: While the cakes are baking, prepare the strawberry filling. In a medium bowl, combine the sliced strawberries and granulated sugar. Let them sit for about 15 minutes to macerate.
Step 7: Once the cakes are done, remove them from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Step 8: For the frosting, beat the softened butter in a large bowl until creamy. Gradually add in the powdered sugar and cocoa powder, mixing until well incorporated.
Step 9: Add the vanilla extract and heavy cream, whipping until the frosting is light and fluffy.
Step 10: Once the cakes are completely cooled, spread a layer of strawberry filling on top of the first cake layer. Place the second layer on top, then frost the entire cake with the chocolate frosting.
Pro Tips & Variations
- Ingredient Quality: Always use fresh, high-quality strawberries for the best flavor.
- Make it Ahead: You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store at room temperature until you’re ready to frost.
- Dietary Adaptations: For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Use almond milk instead of dairy for a dairy-free option.
- Storage: Store leftover cake in an airtight container for up to 3 days. For longer storage, consider freezing individual slices. Just wrap them well in plastic and foil.
Serving Suggestions
Enjoy this Strawberry Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. For a refreshing touch, serve with a side of fresh strawberries or a simple berry compote. Presentation can be elevated by adding chocolate shavings or fresh mint leaves on top of the frosting. This cake pairs beautifully with a chilled glass of milk or a cup of rich coffee, making it a perfect choice for any gathering.
FAQs
Can I make this recipe ahead of time?
Yes, you can bake the cake layers a day in advance and frost them just before serving.
Can I freeze the leftovers?
Absolutely! Wrap the cake slices tightly in plastic wrap, and they can be frozen for up to 3 months.
What can I use instead of heavy cream?
You can substitute with whole milk or a non-dairy alternative; just note that the texture might vary slightly.
How do I prevent the cake from becoming dry?
Ensure not to overbake the layers and store leftovers in an airtight container after cooling.
Can I make this vegetarian or dairy-free?
You can easily make it vegetarian by using dairy-free substitutes such as almond milk and coconut oil.
Conclusion
Sharing this Strawberry Chocolate Cake with family and friends has always brought me immense joy. The combination of rich chocolate and fresh strawberries serves not just as a delightful dessert but as an everlasting memory of shared laughter and love. I hope you find as much joy in making and sharing this cake as I have. I encourage you to try it out, and please let me know how it turns out! Your thoughts and experiences are always welcome and cherished!
Strawberry Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together until evenly mixed.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes.
- Carefully stir in the boiling water. The batter will be quite thin, but don’t worry, that’s expected.
- Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, prepare the strawberry filling. In a medium bowl, combine the sliced strawberries and granulated sugar. Let them sit for about 15 minutes to macerate.
- Once the cakes are done, remove them from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- For the frosting, beat the softened butter in a large bowl until creamy. Gradually add in the powdered sugar and cocoa powder, mixing until well incorporated.
- Add the vanilla extract and heavy cream, whipping until the frosting is light and fluffy.
- Once the cakes are completely cooled, spread a layer of strawberry filling on top of the first cake layer. Place the second layer on top, then frost the entire cake with the chocolate frosting.
Notes
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