Chocolate cake with strawberries

Votes: 2

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8 - 10

Chocolate-covered strawberries are a popular Valentine's Day treat. This recipe takes this beloved romantic dessert to the next level: a luxurious chocolate strawberry cake. It features strawberries, chocolate (both white and dark), and even whipped cream. Place some strawberries in the chocolate batter to encase them, and top with fresh berries for a perfect combination of flavors and textures.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups premium flour
1 and 1/4 cups cocoa powder
1 and 1/4 cups granulated sugar
1 teaspoon of baking soda
0.5 tsp baking powder
0.5 tsp coarse salt
1 large egg + 1 large yolk
0.5 cup sour cream
0.5 cups vegetable oil
2 tsp vanilla extract
450 g strawberries (about 4 cups), hulled and thinly sliced, + 5 whole strawberries, for garnish
30 g semi-sweet chocolate, chopped
30 g white chocolate, chopped
Store-bought whipped cream, for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: strawberry, premium flour, eggs, sour cream, cream, semi-sweet chocolate, white chocolate, cocoa

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) and spray a 9-inch round cake pan with cooking spray.
In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add the egg, egg yolk, sour cream, vegetable oil, vanilla, and 0.5 cups hot water and knead until smooth. Pour the batter into the prepared cake pan. Arrange the sliced strawberries on top and gently press them into the batter.

Bake until a tester inserted into the center comes out clean, 55 to 60 minutes. Transfer the cake to a wire rack and let cool for 30 minutes.
Run a knife around the edge of the cake and invert it onto a wire rack. Turn the cake back out and let it cool completely, about 1 hour.
Once the cake has cooledPlace the semisweet and white chocolate in separate small bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a silicone spatula, until completely melted and smooth, about 1 minute. Drizzle the melted chocolate over the cake. Melt the white chocolate in the same manner and drizzle it over the cake.
Decorate the edges of the cake with whipped cream. Cut the remaining 5 strawberries in half lengthwise and arrange the slices cut-side down along the edge of the cake.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods..