Chocolate And Strawberry Cake – Sweet And Rich

Chocolate and Strawberry Cake is a decadent dessert that combines the rich, intense flavor of chocolate with the sweet, fresh taste of strawberries.

This Chocolate And Strawberry Cake typically features a moist chocolate cake base layered with a luscious strawberry filling, all topped with a creamy chocolate frosting.

Chocolate And Strawberry Cake a delightful fusion that balances the deep, comforting notes of chocolate with the bright, fruity zing of strawberries.

The pairing of chocolate and strawberries is not just a random choice; it’s a combination that has been cherished for decades.

Chocolate’s complexity and depth contrast wonderfully with the light, fruity notes of strawberries. In this post, I’ll guide you through the step-by-step process of creating this delectable treat.

Key Components Of A Chocolate And Strawberry Cake

1. Chocolate Cake Base: Typically a rich, moist cake, with the flavor enhanced by high-quality cocoa powder or melted chocolate. The choice of chocolate greatly influences the final taste.

2. Strawberry Filling: Can range from fresh strawberries to strawberry jam or compote. Your choice depends on whether you want a more natural fruit flavor or a sweeter, concentrated taste.

3. Chocolate Ganache or Frosting: A smooth, creamy layer made from heavy cream and high-quality chocolate. This adds a decadent touch and complements the chocolate base.

4. Garnishes: Fresh strawberries, mint leaves, or a light dusting of powdered sugar can be used to decorate the cake, adding visual appeal and extra flavor.

How To Prepare Chocolate and Strawberry Cake?

Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Course: Dessert

Cuisine: American

Calories: 350

Yield: 8 servings

Kitchen Utensils

• 2 8-inch round cake pans
• Large mixing bowls
• Electric mixer or whisk
• Saucepan (for strawberry filling)
• Spatula
• Cooling rack
• Heatproof bowl (for ganache)
• Knife (for chopping strawberries)
• Small saucepan (for cornstarch mixture)
• Sifter (optional, for dry ingredients)

Ingredients

For the Cake:

• 2 cups + 2 tablespoons cake flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon fine sea salt
• 1 cup whole milk
• ½ cup vegetable oil
• 2 large eggs
• ½ cup dark brown sugar (packed)
• 6 ½ tablespoons softened unsalted butter
• 1 cup sour cream (room temperature)
• 1 cup hot coffee
• 2 teaspoons vanilla extract

For the Strawberry Filling:

• 1 cup fresh strawberries (chopped)
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 4 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon water (for cornstarch mixture)

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate (chopped)
• 2 tablespoons unsalted butter
• Whole fresh strawberries (for decorating)

How To make Chocolate and Strawberry Cake

1. For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, sift together the cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.

2. In another bowl, whisk together the milk, vegetable oil, eggs, dark brown sugar, softened butter, sour cream, and vanilla extract until smooth.

3. Slowly add the wet mixture to the dry ingredients. Mix until just combined. Stir in the hot coffee, mixing until smooth. The batter will be thin, which is normal.

4. Pour the batter evenly into the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

5. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. For the Strawberry Filling:

1. In a saucepan, combine the chopped strawberries, granulated sugar, lemon juice, and water. Bring to a simmer over medium heat.

2. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this mixture to the strawberry mixture and stir until it thickens, about 3-5 minutes. Remove from heat and let the filling cool to room temperature.

3. For the Chocolate Ganache:

1. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

2. Stir the chocolate and cream together until smooth and glossy. Add the butter and stir until melted and well incorporated. Let the ganache cool slightly until it thickens to a spreadable consistency.

4. Assemble the Cake:

1. Place one layer of the cake on a serving platter. Spread a layer of strawberry filling on top. Place the second cake layer on top of the strawberry-filled layer.

2. Spread the chocolate ganache evenly over the top and sides of the cake. Garnish the top with whole fresh strawberries for a beautiful finish.

3. Once the cake is fully assembled, slice and enjoy the combination of rich chocolate and sweet strawberry flavors!

Tips And Variations

◆ For a lighter cake: Substitute whole wheat flour or use a gluten-free flour blend.

◆ For added texture: Incorporate chocolate chips into the cake batter.

◆ For a tangy twist: Add a layer of cream cheese frosting between the cake layers.

Baking And Decorating Tips

Here are some tips to ensure your Chocolate and Strawberry Cake turns out beautifully:

1. Prepping the Cake Pan: Grease and flour your cake pan or use parchment paper to prevent sticking. For a more professional look, you can also use non-stick baking spray.

2. Cooling the Cake: Allow the cake to cool completely before frosting. If the cake is warm, the frosting can melt and slide off, resulting in a less attractive finish.

3. Layering and Filling: When layering the cake, make sure each layer is level for a more even appearance. Spread the strawberry filling evenly between layers to avoid any unevenness.

4. Applying the Ganache or Frosting: For a smooth finish, apply a crumb coat first—a thin layer of frosting to seal in crumbs. Chill the cake before applying the final layer of frosting or ganache for a neater look.

How to Store Leftovers

The best way to store leftover chocolate and strawberry cake is to wrap it tightly in plastic wrap or store it in an airtight container.

This keeps the chocolate and strawberry cake fresh and prevents it from drying out. I like to place a piece of parchment paper between layers of cake if I’m stacking them in a container.

I also recommend refrigerating the chocolate and strawberry cake if you’ve already added the strawberry filling and ganache, as it helps maintain the texture and flavor.

Leftovers typically stay good for about 3-4 days, and I find that letting it come to room temperature before eating brings out the best taste!

Conclusion

Achieving success in making this Chocolate And Strawberry Cake has been a rewarding experience. With each step, from mixing the ingredients to assembling the layers, I’ve learned the importance of precision and patience.

The result was a beautifully decadent cake with the perfect balance of rich chocolate and sweet strawberry flavors.

This success has not only boosted my confidence in the kitchen but has also shown me the joy of creating something from scratch.

If you try this Chocolate And Strawberry Cake, you’ll undoubtedly enjoy the satisfaction of making a dessert that is as delicious as it is impressive.

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