Strawberry Chocolate Cake
A delightful cake combining rich chocolate and fresh strawberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Use whole wheat for a healthier twist.
- 1.75 cups Granulated Sugar For sweetness and texture.
- 0.75 cups Cocoa Powder For rich chocolate flavor.
- 1.5 tsp Baking Powder To help the cake rise.
- 0.5 tsp Salt Enhances flavors.
Wet Ingredients
- 0.5 cups Unsalted Butter, softened Add richness; can substitute with coconut oil.
- 2 large Eggs Essential for structure.
- 1 cups Milk Substitute with almond milk for dairy-free.
- 2 tsp Vanilla Extract Enhances flavor.
Main Ingredients
- 2 cups Fresh Strawberries, chopped The star of the dish! Can swap with raspberries.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another large bowl, cream together the softened butter and sugar until light and fluffy—about 3 minutes.
- Beat in the eggs, one at a time, incorporating well before adding the next. Add the vanilla extract.
- Gradually alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry.
- Fold in the chopped strawberries gently.
- Pour the batter evenly into the prepared pans and smooth the tops.
Baking
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost as desired—whipped cream or chocolate ganache pairs beautifully.
Notes
To store, let it cool completely, then keep in an airtight container. It lasts up to 5 days in the fridge or can be frozen for up to 3 months.