Strawberry Chocolate Cake
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
200 g
cocoa powder (unsweetened)
50 g
granulated sugar
180 g
butter (room temperature)
100 g
eggs
3 piece
milk
120 ml
baking powder
8 g
Filling & Topping
fresh strawberries (hulled, sliced)
400 g
heavy whipping cream
300 ml
powdered sugar
40 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat the oven to 180°C and line two 20cm cake pans with parchment paper.
Mix dry ingredients
Sift together flour, cocoa powder, and baking powder in a large bowl.
Cream butter and sugar
Beat butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs
Add eggs one at a time, beating well after each addition.
Combine wet and dry ingredients
Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
Bake the cakes
Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
Cool the cakes
Let cakes cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Whip the cream
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake
Place one cake layer on serving plate, spread with whipped cream and sliced strawberries, top with second layer and remaining cream and strawberries.
Storage
Store covered in refrigerator. Best consumed within 2 days for optimal freshness
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.