Description
A rich and moist chocolate cake topped with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
- All-purpose flour: 1 ¾ cups (220 g)
- Unsweetened cocoa powder: ¾ cup (65 g)
- Granulated sugar: 2 cups (400 g)
- Eggs: 4 large
- Unsalted butter: 1 cup (226 g), softened
- Baking powder: 1 ½ teaspoons
- Milk: 1 cup (240 ml)
- Fresh strawberries: 1 pint (about 500 g), hulled and sliced
- Whipped cream: 1 cup (240 ml), for serving
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
- Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder in a medium bowl.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually add the dry mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, checking for doneness with a toothpick.
- While the cakes are baking, hull and slice the fresh strawberries.
- Once the cakes are cool, assemble by layering whipped cream and strawberries between the cake layers, and top with remaining strawberries and ganache if desired.
Notes
- Use fresh strawberries for the best flavor.
- Consider marinating strawberries in sugar for enhanced sweetness.
- Experiment with variations like chocolate ganache or adding nuts to the batter.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Chocolate Cake, Strawberries, Dessert, Baking, Recipe