Why Make This Recipe
Strawberry Chocolate Cake is a delightful dessert that combines the rich taste of chocolate with the fresh sweetness of strawberries. It’s perfect for birthdays, celebrations, or simply to enjoy as a sweet treat after dinner. The balance of flavors and textures makes it a favorite for many dessert lovers.
How to Make Strawberry Chocolate Cake
Ingredients:
- 500 g strawberries (fresh or frozen)
- 50 g granulated sugar
- 1 tablespoon water
- 190 g all-purpose flour
- 75 g natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter (melted)
- 100 g light-tasting oil
- 100 g granulated sugar
- 100 g brown sugar
- 2 large eggs (room temperature)
- 330 g milk (room temperature)
- 250 g cream cheese (softened to room temperature)
- 115 g unsalted butter (softened to room temperature)
- 100 g powdered sugar
- 70 g strawberry jam (from above)
- 1 teaspoon vanilla extract
- 200 g strawberries (finely diced)
- 7 strawberries (halved for decoration)
Directions:
Make the Strawberry Jam: In a saucepan, combine 500 g of strawberries, 50 g of sugar, and 1 tablespoon of water. Cook over medium heat until the strawberries break down and the mixture thickens. Remove from heat and let it cool.
Make the Chocolate Cake: Preheat your oven to 180°C (350°F). In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine melted butter, oil, sugar, and brown sugar. Add eggs and milk, mixing well. Gradually add the dry ingredients to the wet ingredients until combined. Pour the batter into a greased cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
Prepare the Strawberry Cream Cheese Frosting: In a bowl, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, strawberry jam, and vanilla extract. Mix in the finely diced strawberries.
Assemble the Cake: Slice the cooled chocolate cake in half. Spread a layer of strawberry cream cheese frosting on the bottom half, then add a layer of strawberry jam. Place the top half of the cake on top and cover the entire cake with the remaining frosting. Decorate with halved strawberries on top.
How to Serve Strawberry Chocolate Cake
Serve slices of Strawberry Chocolate Cake on dessert plates. For an extra treat, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is delicious both chilled and at room temperature.
How to Store Strawberry Chocolate Cake
To store leftover cake, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you appreciate the flavors, you can also freeze slices of the cake for up to a month.
Tips to Make Strawberry Chocolate Cake
- Ensure all your dairy products are at room temperature before mixing. This helps create a smoother batter.
- If you want a deeper chocolate flavor, try adding a bit more cocoa powder.
- Always let the cake cool completely before frosting to avoid melting the frosting.
Variation
For a unique twist, add a layer of nuts, such as chopped walnuts or almonds, between the cake layers for more texture, or incorporate a bit of mint for a refreshing flavor.
FAQs
Can I use frozen strawberries for the jam?
Yes, frozen strawberries work well. Just make sure to thaw and drain excess water before cooking.How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend. It should work similarly.Can I make this cake ahead of time?
Yes, you can bake the cake a day before serving and store it in the fridge. Just frost it before serving.
Strawberry Chocolate Cake
Ingredients
For the Strawberry Jam
- 500 g 500 g strawberries (fresh or frozen)
- 50 g 50 g granulated sugar
- 1 tablespoon 1 tablespoon water
For the Chocolate Cake
- 190 g 190 g all-purpose flour
- 75 g 75 g natural cocoa powder
- 1 teaspoon 1 teaspoon baking powder
- 1/2 teaspoon 1/2 teaspoon baking soda
- 1/2 teaspoon 1/2 teaspoon salt
- 115 g 115 g unsalted butter (melted) Melt the butter before using.
- 100 g 100 g light-tasting oil
- 100 g 100 g granulated sugar
- 100 g 100 g brown sugar
- 2 large 2 large eggs (room temperature) Ensure they are at room temperature.
- 330 g 330 g milk (room temperature) Use room temperature milk.
For the Frosting
- 250 g 250 g cream cheese (softened to room temperature) Make sure it is softened.
- 115 g 115 g unsalted butter (softened to room temperature) Soften before mixing.
- 100 g 100 g powdered sugar
- 70 g 70 g strawberry jam (from above) Use the jam made earlier.
- 1 teaspoon 1 teaspoon vanilla extract
- 200 g 200 g strawberries (finely diced)
For Decoration
- 7 7 strawberries (halved for decoration)
Instructions
Make the Strawberry Jam
- In a saucepan, combine 500 g of strawberries, 50 g of sugar, and 1 tablespoon of water. Cook over medium heat until the strawberries break down and the mixture thickens. Remove from heat and let it cool.
Make the Chocolate Cake
- Preheat your oven to 180°C (350°F).
- In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, oil, sugar, and brown sugar. Add eggs and milk, mixing well.
- Gradually add the dry ingredients to the wet ingredients until combined.
- Pour the batter into a greased cake pan. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool completely.
Prepare the Strawberry Cream Cheese Frosting
- In a bowl, beat cream cheese and softened butter until smooth.
- Gradually add powdered sugar, strawberry jam, and vanilla extract.
- Mix in the finely diced strawberries.
Assemble the Cake
- Slice the cooled chocolate cake in half.
- Spread a layer of strawberry cream cheese frosting on the bottom half, then add a layer of strawberry jam.
- Place the top half of the cake on top and cover the entire cake with the remaining frosting.
- Decorate with halved strawberries on top.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.