Chocolate Strawberry Cake

Chocolate Strawberry Cake is a delightful combination of rich, dark chocolate and fresh strawberries, making it a perfect treat for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself, this cake will impress with its luscious flavors and beautiful presentation. The moist chocolate layers paired with a smooth strawberry filling and whipped cream create a dessert that’s not just tasty but also visually stunning. Let’s dive into how to create this indulgent masterpiece.

The Upside of Chocolate Strawberry Cake

This cake is not just a feast for the eyes; it’s a delight for the palate. The deep, rich chocolate flavor contrasts beautifully with the fresh sweetness of strawberries, offering a perfect balance. The cake’s texture is moist and fluffy, thanks to the combination of whipped cream and eggs. Plus, it’s versatile enough to be enjoyed year-round, adapting beautifully to seasonal fruits. The Chocolate Strawberry Cake is sure to become a favorite in your dessert repertoire.

What You’ll Need

• 150g butter, softened
• 150g dark chocolate (Nestle Dessert Noir)
• 3 large eggs
• 50ml heavy whipping cream
• 50ml milk
• 120g sugar
• 80g flour
• 1/2 tsp cinnamon
• 20g cocoa powder
• A pinch of salt
• 1 tsp vanilla extract
• 300ml whipping cream
• 150g dark chocolate (for ganache)
• 25g butter (for ganache)
• 300g strawberries, washed and hulled
• 50g sugar (for syrup)
• 100ml water
• 1 gelatin sheet

Equipment at a Glance

• Mixing bowls – for combining ingredients
• Electric mixer – for beating eggs and cream
• Baking pan – to bake the cake
• Saucepan – to make the syrup and ganache
• Whisk – to mix dry ingredients
• Spatula – for folding and spreading batter
• Knife – for slicing strawberries
• Cooling rack – to cool the cake

Mastering Chocolate Strawberry Cake: How-To

Step 1: Prepare the Chocolate Cake Batter

Begin by preheating your oven to 180°C (350°F). Grease and flour an 8-inch round baking pan. In a saucepan, melt the 150g of dark chocolate and 150g of butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, sugar, heavy whipping cream, milk, and vanilla extract until well combined. Slowly add the cooled chocolate mixture, stirring until smooth and unified.

Step 3: Combine the Dry Ingredients

In another bowl, mix together the flour, cocoa powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.

Step 4: Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

Step 5: Make the Strawberry Syrup

While the cake is cooling, prepare the strawberry syrup. In a saucepan, combine the 100ml of water and 50g of sugar. Bring to a boil, then reduce heat and let simmer until the sugar dissolves. Add the hulled strawberries and simmer for 5-7 minutes until soft. Remove from heat and let cool. Strain the mixture to separate the strawberries from the syrup, reserving both.

Step 6: Prepare the Ganache

For the ganache, heat 150g of dark chocolate and 25g of butter in a saucepan over low heat until melted and smooth. Remove from heat and let cool slightly.

Step 7: Whip the Cream

In a mixing bowl, whip the 300ml of cream until soft peaks form. Gently fold in the cooled chocolate ganache until well combined.

Step 8: Assemble the Cake

Once the cake has cooled, slice it in half horizontally. Place one layer on a serving platter and brush with the reserved strawberry syrup. Spread half of the whipped cream mixture over the first layer and top with some of the cooked strawberries. Place the second cake layer on top and repeat the process, brushing with syrup, adding whipped cream, and topping with strawberries.

Step 9: Finish with Whipped Cream

Spread the remaining whipped cream on the top and sides of the cake for a smooth finish. Decorate with any leftover strawberries on top for a stunning presentation. Refrigerate for at least an hour before serving, allowing the flavors to meld.

Fresh Takes Through the Year

• In spring, try adding a layer of lemon zest to the whipped cream for a refreshing twist.
• In summer, substitute strawberries with raspberries or peaches for a seasonal variation.
• For fall, incorporate spices like nutmeg or ginger into the cake batter for a warm flavor profile.
• During winter, serve with a sprinkle of powdered sugar and a drizzle of dark chocolate for a festive touch.

Pro Tips & Notes

• For an extra moist cake, consider adding a simple syrup to each layer, made from equal parts sugar and water.
• Ensure your ingredients, especially eggs and butter, are at room temperature for better mixing.
• If you prefer a richer flavor, opt for a higher cocoa percentage in your chocolate.
• To prevent the strawberries from turning mushy, add them right before serving.

Best Ways to Store

Chocolate Strawberry Cake can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or place it in an airtight container to maintain freshness. If you want to store it longer, consider freezing individual slices. Wrap each slice tightly with plastic wrap and place them in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge before enjoying.

Helpful Q&A

Can I use other types of chocolate for this cake?

Yes! You can experiment with milk chocolate or even white chocolate for a different flavor. Just keep in mind that it will change the overall sweetness and flavor profile of the cake.

What can I substitute for gelatin in the strawberry filling?

If you prefer not to use gelatin, you can use agar-agar as a plant-based alternative. Follow the package instructions for the correct amount needed for the same consistency.

How do I make this cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients are also gluten-free.

Can I make the whipped cream ahead of time?

Yes, you can whip the cream a few hours ahead of time. Just keep it covered in the refrigerator until you are ready to assemble the cake. However, avoid whipping it too far in advance, as it may lose its stability.

Cook This Next

• Vanilla Bean Cheesecake
• Red Velvet Cupcakes
• Lemon Drizzle Cake
• Raspberry Mousse

Wrap-Up

Creating a Chocolate Strawberry Cake is a delightful way to showcase the beauty of chocolate and fresh strawberries. With a few simple steps and some quality ingredients, you can make a cake that’s both delicious and impressive. Remember to enjoy the process and don’t be afraid to get creative with your flavors and decorations. This cake is sure to be a hit at any gathering and will leave everyone asking for seconds. Happy baking!