Chocolate strawberry cake is a decadent two-layer fudgy and moist chocolate cake filled with fresh strawberries and strawberry whipped cream. We all know chocolate and strawberries go well together. The sweet and slightly tart fresh summer strawberries with fudgy chocolate would be a heavenly dessert on a summer evening.

This chocolate strawberry cake would be a perfect surprise romantic present for special person in your life. The cake itself romantic with a gorgeous blush color silky look, plus it has chocolate! The chocolate cake recipe is so forgivable that anyone can bake without much effect. I purposely made the chocolate cake simple so that first-time bakers won’t get intimidated. Similarly, there is also another cake called ‘His’ cake to surprise a coffee lover . Check out the recipe for ‘His’ cake here.

Chocolate Cake:

• 200 grams white sugar
• 125 grams unbleached flour or cake flour
• 2-ounce unsweetened chocolate
• 60 ml oil
• 120 ml strong espresso – hot
• 35 grams unsweetened choco powder
• 120 ml milk – hot
• 3 grams baking powder
• a pinch of salt
• 3 grams baking soda
• 1 – large egg
• 1 tsp vanilla essence

Strawberry Preserve:

• 9 – ounce strawberry (fresh or frozen)
• 60 grams white sugar

Strawberry frosting:

• 450 ml heavy cream
• 40 – 50 grams white sugar
• required strawberry puree
• required Sliced Fresh Strawberries 
• 1 tsp vanilla essence

Cake mold:

• 6″x3″ Round Cake mold

Procedure:

Step 1: Strawberry preserves:

1. Cook the strawberries and sugar in a small saucepan over medium heat until strawberries are mushy and moisture has evaporated. Keep stirring the strawberries now and then to avoid scorching at the bottom.
2. Place a drop of strawberry preserve into a cup of water. If the preserve stays put without dispersing in the water, turn off the stove. Transfer the strawberry preserves to a storage container, and let it cool.
3. Keep the strawberry preserve in the refrigerator until use. It will stay good for a week.

Step 2: Chocolate Cake:

1. Preheat the oven to 350 Fahrenheit. Line the 6×3 round cake(use any mold of your choice) tin with parchment paper.
2. In a bowl, whisk the flour, baking soda, and baking powder and keep it ready. 
3. In a large mixing bowl, take the chopped unsweetened chocolate, cocoa powder, hot milk, and expresso. Set aside until the chocolate melts completely. Give a quick mix to help the chocolate melt.
4. Once the chocolate and milk concoction has come to room temperature, add sugar, oil, egg, and vanilla extract. Using an electric mixer or whisk, blend everything until the sugar dissolves.
5. Sift the prepared flour over the wet ingredients and mix the chocolate cake batter in a folding motion without lumps.
6. Transfer the Chocolate cake batter to the cake mold and tap the mold a few times to release the large air bubbles.
7. Place the cake mold in the preheated oven for 45 minutes or so, or until the toothpick inserted at the center comes out clean. 
8. Cake cooking time changes based on various factors like oven temperature, mold shape, and size. Until you become familiar with baking, keep an eye on the cake while baking.
9. Remove the fully cooked chocolate cake from the oven and leave it on the counter for 5 minutes. Demold the cake over a wired rack and let it cool completely.

 Step 3: Strawberry Cream :

1. In a large mixing bowl, combine the cold heavy whipping cream, cold strawberry preserve, sugar, and vanilla extract. Using an electric blender, whip the strawberry cream until stiff peaks.

Step 4: Strawberry chocolate cake frosting:

1. Slice the fresh strawberries and place them on a paper towel to remove the excess moisture. 
2. Slice the chocolate cake into two or three-layer. Take a slice of chocolate cake, spread a thin layer of strawberry cream, and arrange the fresh strawberries slice on the cake. Again add the strawberry cream on top of the strawberries and spread the cream evenly to create a thick layer of cream. Place another layer of cake on top of the filling. For a three-layer cake, repeat the same processes one more time. 
3. Cover the entire cake with the strawberry cream evenly and decorate the cake with fresh strawberries or however you like.
4. Place the frosted strawberry chocolate cake in the refrigerator to set for 3 hours or so before serving.
5. All frosted cakes should be kept in the refrigerator. The cake stays good for four days in the refrigerator. 

Summary

Recipe Name

Chocolate Strawberry Cake

Author

Swaana

Date

2021-06-22

Prep Time

60M

Cook Time

60M

Total Time

120M