Strawberry Chocolate Cake
Ingredients:
For the Strawberry Jam:
– 500g strawberries (fresh or frozen)
– 50g granulated sugar
– 1 tablespoon water
For the Chocolate Cake:
– 190g all-purpose flour
– 75g natural cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 115g unsalted butter, melted
– 100g light-tasting oil
– 100g granulated sugar
– 100g brown sugar
– 2 large eggs, room temperature
– 330g milk, room temperature
For the Strawberry Cream Cheese Frosting:
– 250g cream cheese, softened to room temperature
– 115g unsalted butter, softened to room temperature
– 100g powdered sugar
– 70g strawberry jam (from above)
– 1 teaspoon vanilla extract
For Filling and Toppings:
– 200g strawberries, finely diced
– 7 strawberries, halved for decoration
Directions:
1. Make the Strawberry Jam: In a small pot, stir together strawberries, granulated sugar, and water. Cook over medium-high heat until the mixture thickens into a jammy consistency. Let it cool completely in the fridge.
2. Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large mixing bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until combined. Add the eggs and whisk until smooth. Alternate adding half of the flour mixture and half of the milk, mixing until just combined. Divide the batter evenly between the prepared pans. Bake for 40-45 minutes or until a toothpick inserted comes out with some crumbs attached. Let the cakes cool completely.
3. Make the Strawberry Cream Cheese Frosting: In a large mixing bowl, use an electric hand mixer to beat softened butter until creamy. Add the cream cheese and continue beating until smooth. Add the powdered sugar and mix on low speed until combined. Add the strawberry jam and vanilla extract, then beat until smooth.
4. Assemble the Cake: Use a serrated knife to level the cake layers and cut them in half to make four layers. On a cake turntable, place the first cake layer and pipe a ring of frosting around the edge. Fill the center with strawberry jam and diced strawberries. Repeat with the remaining layers. Apply a crumb coat, then frost the entire cake. Decorate with halved strawberries on top.
Prep Time: 1 hour 25 minutes | Cooking Time: 1 hour | Total Time: 2 hours 25 minutes
Kcal: 797 kcal | Servings: 8 servings
