Chocolate Strawberry Cake
User Reviews
5
Chocolate Strawberry Cake
Description
The cake batter blends all-purpose flour with Dutch-process cocoa powder, baking soda, baking powder, kosher salt, granulated sugar, melted butter, eggs, vanilla extract, buttermilk, and warm water. The mixture is poured into a greased and floured 8-inch round pan, then baked at 350°F for about 40 minutes until a toothpick comes out with moist crumbs. Cooling on a rack ensures the cake sets before assembly.
Whipped cream is prepared by beating heavy cream with additional sugar and vanilla extract to stiff peaks. The cooled cake is sliced horizontally into two layers, where the bottom is spread with roughly one third the whipped cream and topped with fresh sliced strawberries. The top layer is replaced and the remaining whipped cream and strawberries are arranged on top.
The combination offers a balance of rich chocolate, light creaminess, and bright fresh fruit. This dessert is suitable for serving at gatherings or as a special treat with a fresh, lightly sweetened finish.
Ingredients
- 1 ¼ cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 1/4 cup butter melted
- 2 egg large
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup water not hot, warm
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 16 ounces strawberry sliced, fresh
Instructions
- Preheat the oven to 350 F. Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate large bowl, whisk together the sugar, melted butter, eggs, and vanilla.
- Whisk the flour mixture into the sugar mixture along with the buttermilk and warm water.
- Pour the batter to the prepared pan.
- Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 40 minutes.
- Transfer to a rack to cool for 20 minutes, then loosen cake and flip out onto the rack to cool completely.
- To put it all together, beat heavy cream to soft peak stage.
- Add sugar and vanilla extract, and continue beating to form stiff peaks.
- Slice cake in half horizontally.
- Top bottom half of cake with 1/3 whipped cream.
- Lay a single layer of strawberries over whipped cream.
- Replace top layer of cake, and top with remaining whipped cream and strawberries.
- Cover, and chill any leftovers.
Notes
- Dutch-process cocoa provides a smooth chocolate flavor; substitutions have not been tested.
- If using table salt instead of kosher salt, reduce to 1/4 teaspoon.
- Salted butter is recommended for balanced flavor.
- For buttermilk substitute, see homemade methods if unavailable.
- Nutrition facts provided are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 369kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 92mg | 31% |
| Sodium | 260mg | 11% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 62mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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