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Strawberry Chocolate Cake

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A delightful dessert combining moist chocolate cake with creamy strawberry frosting, perfect for any occasion.

Ingredients

Scale
  • 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
  • 1 teaspoon vanilla extract
  • 200 g strawberries (finely diced)
  • 7 strawberries (halved for decoration)

Instructions

  1. In a small pot, mix 500 g of strawberries, 50 g of sugar, and 1 tablespoon of water. Cook over medium heat until softened, mash slightly and simmer for 10 minutes. Remove from heat and let cool.
  2. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  3. In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, mix melted butter, oil, granulated sugar, brown sugar, and eggs until smooth.
  5. Gradually add the dry ingredients and milk, mixing well.
  6. Pour the batter into prepared pans and bake for about 30 minutes or until done. Let cakes cool before removing from pans.
  7. Beat cream cheese and butter until creamy. Gradually add powdered sugar, mixing until well blended. Add strawberry jam and vanilla extract, mixing until smooth. Stir in finely diced strawberries.
  8. Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides. Decorate with halved strawberries on top.

Notes

Use fresh strawberries for best flavor. Ensure butter and eggs are at room temperature for smooth mixing. Let the cake cool completely before frosting.

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