Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. This strawberry chocolate cake is a decadent treat that combines the richness of chocolate with the freshness of strawberries. It’s perfect for birthdays, anniversaries, or any celebration. The layers of moist chocolate cake paired with strawberry cream and topped with luscious chocolate ganache make it irresistible. Get ready to impress your guests with this delightful dessert!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup dark chocolate, melted
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1 slice): Calories: 350, Protein: 5g, Carbohydrates: 45g, Fat: 18g, Sugar: 25g. This nutritional value is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together eggs, milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Slowly add boiling water to the batter, mixing until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
- While the cakes cool, whip the heavy cream until stiff peaks form.
- Mix the softened cream cheese with the whipped cream and sliced strawberries.
- Once the cakes are cooled, spread the strawberry cream between the layers and top with melted chocolate.
- Decorate with additional strawberries and chocolate ganache, if desired.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Coconut oil can replace vegetable oil for a healthier fat option. Use dairy-free cream cheese and heavy cream for a vegan alternative.
Serving and Pairings
This strawberry chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside fresh fruit or a light dessert wine for an elegant touch.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, simply let it thaw in the refrigerator overnight and serve at room temperature.
Cooking Mistakes
- Not measuring ingredients accurately can ruin the texture.
- Overmixing the batter may lead to a dense cake.
- Skipping the cooling step can cause the layers to break.
- Using cold ingredients instead of room temperature can affect the batter.
- Not preheating the oven can lead to uneven baking.
Helpful Tips
- Use high-quality chocolate for the ganache for better flavor.
- Allow the cakes to cool completely before frosting.
- Fresh strawberries work best for decoration.
- For extra flavor, add a splash of almond extract to the batter.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Store them in the refrigerator wrapped tightly in plastic wrap until you’re ready to assemble.
What type of chocolate should I use for the ganache?
Using dark chocolate with at least 60% cocoa content will provide a rich flavor that balances well with the sweetness of the cake.
Can I use frozen strawberries?
Fresh strawberries are recommended, but if using frozen, make sure to thaw and drain excess moisture before using them in the cake.
How do I prevent the cake from sticking to the pans?
Properly greasing and flouring the pans is essential. Alternatively, you can use parchment paper at the bottom of the pans.
Is this cake suitable for gluten-free diets?
Yes, by substituting all-purpose flour with a gluten-free blend, this recipe can be made gluten-free. Ensure all other ingredients are gluten-free as well.
Conclusion
This strawberry chocolate cake is a delightful indulgence that combines the rich flavors of chocolate with the freshness of strawberries. Perfect for any celebration or just a sweet treat at home, this cake is sure to impress your family and friends. Enjoy a slice with a cup of coffee or tea for a delightful afternoon pick-me-up.
Strawberry Chocolate Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries sliced
- 1 cup heavy cream
- 8 oz cream cheese softened
- 1 cup dark chocolate melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together eggs, milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Slowly add boiling water to the batter, mixing until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
- While the cakes cool, whip the heavy cream until stiff peaks form.
- Mix the softened cream cheese with the whipped cream and sliced strawberries.
- Once the cakes are cooled, spread the strawberry cream between the layers and top with melted chocolate.
- Decorate with additional strawberries and chocolate ganache, if desired.
