Hamdi Saidani Strawberry Chocolate Cake combines rich chocolate cake layers with fresh strawberries and creamy frosting this delightful dessert serves 6 and takes about 1 hour and 30 minutes to prepare and bake it’s perfect for special occasions or a sweet treat.
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💗 Why You’ll Love This Strawberry Chocolate Cake Recipe:
- Decadent Flavor: Combines the richness of chocolate with the fresh taste of strawberries.
- Moist Texture: The addition of boiling water keeps the cake incredibly moist.
- Versatile Decoration: Beautifully garnished with fresh strawberries and chocolate shavings.
- Perfect for Special Occasions: Ideal for birthdays, anniversaries, and celebrations.
- Easy to Make: Simple ingredients and steps make it accessible for all bakers.
❓ What Is Strawberry Chocolate Cake Recipe?
Strawberry Chocolate Cake is a rich and moist chocolate cake layered with creamy frosting and garnished with fresh strawberries this recipe combines the deep flavors of chocolate with the fresh, fruity taste of strawberries, making it a perfect indulgent dessert.
🍓 Strawberry Chocolate Cake Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup chopped fresh strawberries (for garnish)
🍰 How To Make Strawberry Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Stir in the boiling water until the batter is smooth and thin.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed. Add milk and vanilla extract, beating until smooth and spreadable.
- Frost the top of one cake layer, add chopped strawberries, and place the second cake layer on top. Frost the top and sides of the cake, and garnish with additional strawberries.
💭 Recipe Tips:
- Use Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
- Sift Dry Ingredients: Sifting the flour and cocoa powder prevents lumps and ensures even mixing.
- Boiling Water: Adding boiling water to the batter makes the cake more moist and rich.
- Cool Completely: Ensure the cakes are completely cooled before frosting to prevent melting.
- Butter Temperature: Softened butter is crucial for a smooth and creamy frosting.
🍷 What To Serve With Strawberry Chocolate Cake?
Serve Strawberry Chocolate Cake with a scoop of Lemon Frosting or a dollop of Blueberry Frosting for an extra indulgent treat a drizzle of chocolate or strawberry sauce can enhance the flavors, and a cup of Blueberry Lemonade complements it well.
🎚 How To Store Leftovers Strawberry Chocolate Cake?
- At Room Temperature: Store leftovers strawberry chocolate cake in an airtight container at room temperature for up to 3 days. It’s best enjoyed fresh but will stay moist if kept covered.
- In the Refrigerator: Keep leftovers strawberry chocolate cake in an airtight container in the refrigerator for up to 5 days.
- In the Freezer: Wrap leftovers strawberry chocolate cake slices in plastic wrap and place them in a freezer-safe bag or container the cake can be frozen for up to 3 months. Thaw in the refrigerator before serving.
FAQ’S
Can I use frozen strawberries for strawberry chocolate cake?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before use. Frozen strawberries contain excess moisture that can make the cake soggy to avoid this, thaw them in a colander and pat dry with paper towels before adding them to the batter or using them as a garnish.
How can I make strawberry chocolate cake more moist?
To enhance moisture, make sure to not overmix the batter and avoid overbaking adding ingredients like sour cream or yogurt can help retain moisture. You can also brush strawberry chocolate cake layers with simple syrup before frosting to add extra moisture.
How do I know when strawberry chocolate cake is fully baked?
Strawberry chocolate cake is fully baked when a toothpick inserted into the center comes out clean or with a few moist crumbs the cake should also spring back when gently pressed in the center and should begin to pull away from the sides of the pan.
How do I prevent the cake strawberry chocolate cake from sinking in the middle?
To prevent sinking, ensure your oven is properly preheated and avoid opening the oven door frequently while baking. Make sure the cake batter is evenly mixed and not overmixed, as overmixing can cause excessive air bubbles.
How do I prevent the frosting from melting or sliding off strawberry chocolate cake?
To prevent melting or sliding, ensure strawberry chocolate cake is completely cooled before applying frosting. Use a crumb coat—a thin layer of frosting applied to seal in crumbs—before adding the final layer of frosting.
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Strawberry Chocolate Cake Nutrition Facts
Serving Size: 1 slice (1/6th of cake)
- Calories: 413
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 4g
Strawberry Chocolate Cake
Description
Strawberry Chocolate Cake combines rich chocolate cake layers with fresh strawberries and creamy frosting this delightful dessert serves 6 and takes about 1 hour and 30 minutes to prepare and bake it’s perfect for special occasions or a sweet treat.
Ingredients
For the Cake:
For the Frosting:
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Stir in the boiling water until the batter is smooth and thin.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed. Add milk and vanilla extract, beating until smooth and spreadable.
- Frost the top of one cake layer, add chopped strawberries, and place the second cake layer on top. Frost the top and sides of the cake, and garnish with additional strawberries.
Notes
- Use Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
Sift Dry Ingredients: Sifting the flour and cocoa powder prevents lumps and ensures even mixing.
Boiling Water: Adding boiling water to the batter makes the cake more moist and rich.
Cool Completely: Ensure the cakes are completely cooled before frosting to prevent melting.
Butter Temperature: Softened butter is crucial for a smooth and creamy frosting.
