Description
Rich chocolate strawberry cake celebrates summer’s sweetest flavors with layers of moist chocolate sponge and fresh strawberry cream. Elegant dessert delights chocolate and fruit lovers seeking a perfect balance of indulgence and freshness.
Ingredients
Scale
- 2 cups (400 grams) granulated sugar
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder
- 1 ½ tsps (7.5 grams) baking soda
- 1 tsp (5 grams) baking powder
- ½ tsp (3 grams) salt
- 2 large eggs
- 1 cup (240 mL / 8 fl oz) buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ½ cup (120 mL / 4 fl oz) vegetable oil
- 2 tsps (10 mL) vanilla extract
- 1 cup (240 mL / 8 fl oz) hot coffee (or hot water for a milder taste)
- 2 cups (300 grams) fresh strawberries, diced
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (120 mL / 4 fl oz) heavy cream
- ¼ cup (50 grams) granulated sugar
- ½ cup (75 grams) fresh strawberries, sliced
- 1 tsp (5 mL) lemon juice
- 1 tbsp (15 grams) cornstarch mixed with 1 tbsp (15 mL) water
- Powdered sugar (optional)
Instructions
- Thermal Preparation: Calibrate oven to 350°F (175°C). Meticulously lubricate two 9-inch circular baking vessels and line with parchment paper for seamless cake extraction.
- Dry Ingredient Fusion: Amalgamate flour, cocoa powder, granulated sweetener, leavening agents, and sodium chloride in a expansive mixing vessel. Whisk comprehensively until uniform distribution is achieved.
- Liquid Integration: Merge beaten eggs, cultured dairy liquid, vegetable-derived fat, and aromatic extract into dry mixture. Blend until a silky, homogeneous batter emerges, incorporating hot coffee essence to intensify chocolate’s profound flavor dimension.
- Cake Transformation: Distribute liquid composition evenly between prepared baking containers, ensuring balanced volume and consistent depth. Transfer to preheated oven and monitor for 30-35 minutes.
- Doneness Verification: Validate cake’s readiness by inserting a slender testing implement into central region – it should emerge pristine without raw batter residue.
- Cooling Protocol: Allow chocolate layers to stabilize for 10 minutes post-baking. Gently release from metal constraints and transfer to cooling surface, permitting complete temperature equilibration before further manipulation.
Notes
- Optimize Coffee Temperature: Use hot coffee at precisely 180-185°F to activate chocolate’s rich flavor without compromising batter consistency.
- Prevent Cake Dryness: Avoid overmixing batter, which can develop excess gluten and create dense, tough texture; mix just until ingredients combine smoothly.
- Moisture Retention Technique: Insert toothpick at 30-minute mark to check doneness, removing cake immediately when it comes out clean to maintain maximum moisture.
- Dairy-Free Adaptation: Substitute cultured dairy liquid with almond milk or coconut milk for lactose-intolerant individuals, maintaining similar liquid ratio and cake structure.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg