Strawberry Chocolate Cake

1. Introduction to Strawberry Chocolate Cake

There’s something magical about the combination of strawberries and chocolate. The Strawberry Chocolate Cake brings together these two flavors in a moist, decadent cake that’s sure to impress. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake offers a delightful mix of flavors and textures.

2. Why This Cake is a Must-Try

This cake is not only delicious but also visually stunning. The contrast between the rich chocolate layers and the bright, fresh strawberry filling makes it a perfect centerpiece for any celebration. Plus, the recipe is surprisingly easy to follow, making it accessible even for novice bakers.

3. Ingredients for Strawberry Chocolate Cake

For the Cake

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Strawberry Filling

• 2 cups fresh strawberries, hulled and sliced
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Chocolate Ganache

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter

4. Step-by-Step Instructions

Preparing the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the oil, eggs, buttermilk, and vanilla extract.
4. Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
5. Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing from the pans.

Making the Strawberry Filling

1. Cook Strawberries: In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture begins to simmer.
2. Thicken: Stir in the cornstarch mixture and cook until the filling thickens, about 2-3 minutes. Remove from heat and let cool.

Preparing the Chocolate Ganache

1. Heat Cream: In a small saucepan, heat the cream over medium heat until it begins to simmer.
2. Combine with Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Stir in the butter until fully incorporated.

Assembling the Cake

1. Layer the Cake: Place one cake layer on a serving platter. Spread a layer of the strawberry filling on top. Place the second cake layer on top.
2. Frost with Ganache: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache and create a decorative finish.

5. Tips for Baking the Perfect Cake

Ensuring Even Baking

Make sure your oven is properly preheated and use an oven thermometer to ensure accurate temperature. Rotate the cake pans halfway through baking to promote even cooking.

How to Avoid a Dry Cake

Be careful not to overmix the batter, and avoid overbaking. Check for doneness a few minutes before the recommended baking time is up.

Enhancing Flavor with Fresh Ingredients

Using fresh strawberries and high-quality chocolate will enhance the overall flavor of the cake. Avoid using artificial flavorings for the best taste.

6. Decorating Your Strawberry Chocolate Cake

Simple Decoration Ideas

For a simple yet elegant look, garnish the cake with fresh strawberry slices and a dusting of powdered sugar.

Advanced Techniques for a Show-Stopping Presentation

Consider piping whipped cream around the edges or adding chocolate shavings for a more intricate design. Edible flowers can also add a touch of sophistication.

7. Serving Suggestions

Pairing with Ice Cream or Whipped Cream

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Best Beverages to Accompany the Cake

A glass of cold milk or a cup of coffee complements the rich flavors of the cake perfectly.

8. Storing and Keeping Your Cake Fresh

How to Store Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a particularly warm climate, refrigerate to prevent the ganache from melting.

Freezing for Future Enjoyment

Freeze the cake in slices or as a whole by wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

9. Conclusion

The Strawberry Chocolate Cake is a decadent and delightful treat that brings together two classic flavors in a beautifully simple way. With its moist chocolate layers, luscious strawberry filling, and silky ganache, this cake is sure to be a hit at any gathering. Whether you’re celebrating a special occasion or just indulging in a sweet craving, this recipe will not disappoint.

10. FAQs

1. Can I Use Frozen Strawberries for the Filling?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before cooking.

2. How Can I Make the Cake More Chocolatey?
For a more intense chocolate flavor, you can add chocolate chips to the batter or use dark chocolate in the ganache.

3. Can I Substitute Almond Flour for the All-Purpose Flour?
Yes, you can use almond flour, but it may alter the texture of the cake. You might need to adjust the recipe slightly for the best results.

4. How Do I Make a Gluten-Free Version?
Use a gluten-free all-purpose flour blend to replace the regular flour. Ensure all other ingredients are gluten-free.

5. Can I Prepare This Cake in Advance?
Yes, you can bake the cake layers ahead of time and store them wrapped tightly in plastic wrap. Assemble and frost the cake just before serving.

Yield: 8

Strawberry Chocolate Cake

Print

There’s something magical about the combination of strawberries and chocolate. The Strawberry Chocolate Cake brings together these two flavors in a moist, decadent cake that’s sure to impress. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake offers a delightful mix of flavors and textures.

Prep Time 1 hour 25 minutes

Cook Time 1 hour

Ingredients

• Strawberry Jam (or use store-bought):
• 500 g strawberries, fresh or frozen
• 50 g granulated sugar
• 1 tablespoon water
• Chocolate Cake:
• 190 g all-purpose flour
• 75 g natural cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 115 g unsalted butter, melted
• 100 g light-tasting oil
• 100 g granulated sugar
• 100 g brown sugar
• 2 large eggs, room temperature
• 330 g milk, room temperature
• Strawberry Cream Cheese Frosting:
• 250 g cream cheese, softened to room temperature
• 115 g unsalted butter, softened to room temperature
• 100 g powdered sugar
• 70 g strawberry jam, from above
• 1 teaspoon vanilla extract
• Filling and Toppings:
• 200 g strawberries, finely diced
• 7 strawberries, halved for decoration

Instructions

• Cook until thickened: In a small pot, stir together strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally, until it comes to a boil. Be careful as the foam can bubble up as it boils. Continue cooking until the boiling subsides and the mixture thickens into a jammy consistency. The jam should part when you drag a spatula through it and then slowly come back together after a few seconds.
• Cool: Transfer the jam to a small bowl and let it cool completely in the fridge until you're ready to use it.

Chocolate Cake

• Prep: Preheat the oven to 350°F. Line the bottom of two 6" round cake pans with parchment paper rounds. Set aside.
• Dry mixture: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• Wet mixture: In a large mixing bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until combined. Add the eggs and whisk together until smooth.
  Combine into batter: Alternate adding half of the flour mixture and then half of the milk, mixing until just combined after each addition.
• Fill pans: Divide the batter evenly into your prepared cake pans (about 540g of batter in each pan). Use a spatula to smooth the surface of the batter or give the pans a quick spin on the counter.
• Bake: Bake cakes for about 40-45 minutes or until a toothpick inserted comes out mostly clean with some crumbs attached.
• Cool: Let the cakes cool in the pan for about 10 minutes before running an offset spatula around the edges of the cakes to release them from the pan. Turn them out onto a wire rack and let them cool completely before assembling the cake.

  Strawberry Cream Cheese Frosting

• Cream butter and cream cheese: In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes very creamy. Add the cream cheese and continue beating until the cream cheese is smooth and creamy.
• Beat frosting: Add the powdered sugar and beat on low speed until combined. Add the strawberry jam and vanilla extract and beat again until combined, stopping to scrape down the bowl once. Transfer a small portion of the frosting to a piping bag and cut the tip off.

  Assemble the cake

• Prep cake layers: Use a serrated knife to level the cake layers (if there's any doming) and cut them in half to make four cake layers.
• Frosting ring: On a cake turntable, lay down the first cake layer. Pipe a ring of frosting around the edge of the cake.
• Fillings: Add about 4 tablespoons of strawberry jam in the middle of the frosting ring and smooth into an even layer with an offset spatula. Add diced strawberries on top of the jam and arrange into an even layer.
• Repeat: Top with the next cake layer and repeat with the rest of the filling and cake layers.
• Crumb coat: Apply a thin layer of frosting to the cake as a crumb coat and scrape away the excess with a cake scraper.
• Frost and decorate: Apply a final coat of frosting and smooth with a scraper. Use your spatula to add some swirls in the frosting. Press halved strawberries on top of the frosting to decorate the cake.

Nutrition Information:

Amount Per Serving: Calories: 750