Description
A decadent Strawberry Chocolate Cake featuring rich chocolate layers, fresh strawberries, and whipped cream.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix the dry ingredients in a large mixing bowl: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract and beat on medium speed for about 2 minutes. Stir in the boiling water carefully.
- Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes, then remove and let cool completely on wire racks.
- Whip the heavy cream until soft peaks form; gradually add the powdered sugar and continue to whip until stiff peaks form.
- Layer one cake on a serving platter, spread whipped cream over, add sliced strawberries, place the second layer on top and frost with remaining whipped cream.
- Decorate with additional strawberries on top. Serve immediately.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend. You can make the cake a day in advance and store it at room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg