Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This strawberry chocolate cake is the perfect fusion of rich, moist chocolate layers and fresh, sweet strawberries. Ideal for celebrations or a cozy family treat, this cake not only pleases the palate but also makes for a stunning centerpiece. Follow this detailed recipe to create a dessert that everyone will love and remember!
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup chocolate ganache (store-bought or homemade)
Servings and Cooking Time
This recipe serves 8-10 people. Preparation time is about 30 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g fat, 50g carbohydrates, and 5g protein. This nutritional breakdown is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.
- Carefully stir in the boiling water until well combined (batter will be thin).
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- In a mixing bowl, whip cream and powdered sugar until stiff peaks form.
- Once cakes are cool, place one layer on a serving plate and spread a layer of whipped cream over it.
- Top with sliced strawberries, then place the second cake layer on top.
- Spread the remaining whipped cream on top of the second layer and drizzle chocolate ganache over the cake.
- Garnish with whole strawberries and serve.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Use coconut cream instead of heavy cream for a dairy-free version. Dark chocolate can replace milk chocolate for a richer flavor profile.
Serving and Pairings
This strawberry chocolate cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside fresh fruit or a cup of coffee for a delightful afternoon treat.
Storage and Reheating
Store any leftover cake in an airtight container in the fridge for up to 3 days. To reheat, slice the cake and microwave for 10-15 seconds. This cake can be frozen for up to 2 months; wrap slices tightly in plastic wrap.
Cooking Mistakes
- Don’t skip greasing the pans; it prevents sticking.
- Ensure ingredients are at room temperature for better mixing.
- Do not overmix the batter as it can lead to a dense cake.
- Check for doneness with a toothpick to avoid undercooking.
- Let cakes cool completely before frosting to prevent melting.
Helpful Tips
- Use fresh, ripe strawberries for the best flavor.
- Chill your mixing bowl for whipping cream to achieve better peaks.
- Decorate with additional strawberries for a visual appeal.
- Consider adding a layer of strawberry jam between the cake layers for added flavor.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Store them wrapped in plastic wrap in the fridge until you’re ready to assemble.
How do I prevent the cake from sinking?
Make sure to measure your ingredients accurately and avoid overmixing the batter, which can lead to a dense cake.
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but ensure they are thawed and drained of excess moisture before using.
What can I use instead of chocolate ganache?
You can use store-bought chocolate frosting or a simple chocolate glaze as an alternative.
How should I store the cake if I have leftovers?
Store leftover cake in an airtight container in the refrigerator for up to three days to maintain freshness.
Conclusion
This strawberry chocolate cake is a delightful treat that beautifully merges the flavors of chocolate and fresh strawberries. Perfect for any occasion, it’s sure to impress your guests and satisfy your sweet cravings. Try this recipe today and enjoy a slice of heaven!
Strawberry Chocolate Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries sliced
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup chocolate ganache
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.
- Carefully stir in the boiling water until well combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- In a mixing bowl, whip cream and powdered sugar until stiff peaks form.
- Once cakes are cool, place one layer on a serving plate and spread a layer of whipped cream over it.
- Top with sliced strawberries, then place the second cake layer on top.
- Spread the remaining whipped cream on top of the second layer and drizzle chocolate ganache over the cake.
- Garnish with whole strawberries and serve.
