Description
Chocolate cake with strawberries brings together rich chocolate and fresh berries in one seriously delectable dessert. Grab your mixing bowl and whisk for a sweet adventure that’ll make your taste buds dance with pure deliciousness.
Ingredients
Scale
Main Ingredients:
- 2 cups granulated sugar
- 4 large eggs
- 1 cup unsalted butter, softened
- 1 pint fresh strawberries
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
Liquid Ingredients:
- 1 cup milk
- 1 cup whipped cream
Instructions
- Preheat your oven to a precise 350°F (175°C) and thoroughly coat two 9-inch round cake pans with butter, then dust with 2 tablespoons of flour to prevent sticking.
- Sift 1¾ cups of all-purpose flour, ¾ cup unsweetened cocoa powder, and 1½ teaspoons baking powder into a medium bowl, ensuring no lumps remain.
- Cream 1 cup softened unsalted butter with 2 cups granulated sugar using an electric mixer until the mixture becomes pale and airy, about 3-4 minutes.
- Incorporate 4 large eggs into the butter mixture, adding them one at a time and mixing thoroughly after each addition to create a smooth batter.
- Alternate adding the dry ingredient mixture and 1 cup of milk to the butter mixture, stirring gently until just combined to maintain the cake’s tender texture.
- Distribute the batter evenly between the prepared cake pans, smoothing the surfaces with a spatula to ensure uniform baking.
- Bake the cakes in the preheated oven for 32-35 minutes, rotating the pans halfway through to guarantee even browning.
- Test cake doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs.
- Remove cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While cakes cool, prepare 1 pint of strawberries by removing the stems and slicing them into thin, uniform pieces.
- Once cakes are completely cool, place one layer on a serving plate and spread a generous layer of whipped cream.
- Arrange half of the sliced strawberries over the cream, then carefully position the second cake layer on top.
- Cover the entire cake with remaining whipped cream and garnish the top with the remaining strawberry slices.
Notes
- Always let your butter and eggs reach room temperature before mixing for smoother, more even cake batter.
- When checking cake doneness, insert a toothpick into the center – it should come out with just a few moist crumbs, not completely clean.
- Fresh strawberries make a huge difference, so choose ripe, deep red berries with no white or green patches for the best flavor.
- For a gluten-free version, swap all-purpose flour with a good quality gluten-free blend and add 1/2 teaspoon xanthan gum to help bind the cake.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 414 kcal
- Sugar: 42 g
- Sodium: 157 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 97 mg