Unleash your inner baker with this irresistible chocolate cake studded with fresh strawberries. Perfect for any occasion, this recipe promises a moist, rich cake that’s as beautiful as it is delicious.
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich chocolate flavor.
- Fresh strawberries add a burst of freshness and a beautiful contrast to the dark cake.
- Buttermilk in the batter guarantees a moist and tender crumb.
- A simple strawberry garnish elevates the presentation without extra work.
- Perfect balance of sweetness and tartness makes every bite unforgettable.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 1/2 cups fresh strawberries, sliced
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour your cake pan to ensure the cake releases easily after baking. This step is crucial for a flawless presentation.
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting the cocoa powder can prevent lumps, ensuring a smooth batter.
Combine Wet Ingredients
In another bowl, mix buttermilk, oil, eggs, and vanilla until well combined. Gradually add the wet ingredients to the dry, mixing until just combined. Overmixing can lead to a dense cake.
Add Boiling Water
Carefully stir in the boiling water. The batter will be thin, but this is normal. It results in an incredibly moist cake. Fold in half of the sliced strawberries for bursts of fruit in every slice.
Bake and Cool
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips and Tricks
For an extra moist cake, brush the cooled layers with a simple syrup before frosting. If you’re short on time, a dusting of powdered sugar and fresh strawberries makes a beautiful, quick garnish. For a professional touch, dip strawberry halves in melted chocolate and let them set before arranging on the cake. Always use room temperature ingredients for a smoother batter. And remember, the cake continues to cook as it cools, so don’t overbake it.
Recipe Variations
- Swap strawberries for raspberries or a mix of berries for a different flavor profile.
- Add a layer of chocolate ganache between the cake layers for extra decadence.
- Incorporate orange zest into the batter for a chocolate-orange twist.
- Use a cream cheese frosting instead of whipped cream for a richer topping.
- Make it gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well to avoid excess moisture in the batter. Frozen strawberries can also be used for the garnish if fresh aren’t available, but fresh is preferred for the best texture and appearance.
How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. The strawberries may release some juice over time, so it’s best enjoyed within the first two days.
Can I make this cake ahead of time?
Absolutely! Bake the cake layers a day in advance and store them wrapped at room temperature. Add the strawberries and garnish the day of serving to keep everything fresh and vibrant.
Summary
This chocolate cake with strawberries is a showstopper, combining rich chocolate flavors with fresh, juicy strawberries. Easy to make and even easier to love, it’s perfect for any celebration or just because.
