Chocolate Cake with Strawberries

Description:

This Chocolate Cake with Strawberries is a decadent treat that perfectly balances rich, moist chocolate cake with the sweetness of fresh strawberries. The layers are filled with strawberry jam or fresh berries, and the cake is topped with a creamy chocolate ganache or buttercream, creating an irresistible flavor combination. Perfect for special occasions or simply satisfying a chocolate craving.

Origin:

Chocolate and strawberries have long been paired together in desserts, particularly in European and American pastries. The sweet and tangy strawberries complement the deep, rich chocolate flavor, creating an indulgent treat that’s universally loved.

Ingredients (Quantity)

For the Chocolate Cake:

• 2 ½ cups (315g) all-purpose flour
• 1 cup (120g) unsweetened cocoa powder
• 2 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
• 1 cup (240ml) hot water or coffee (enhances chocolate flavor)
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 2 tsp vanilla extract

For the Strawberry Filling:

• 2 cups (300g) fresh strawberries, hulled and sliced
• ¼ cup (50g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

For the Chocolate Ganache or Buttercream:

• Ganache:
  • 1 cup (170g) semi-sweet or dark chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 1 tbsp unsalted butter
• Buttercream:
  • 1 ½ cups (340g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • ¾ cup (90g) unsweetened cocoa powder
  • ¼ cup (60ml) heavy cream or milk
  • 2 tsp vanilla extract
  • ½ tsp salt

For Decoration:

• 1 cup (150g) fresh strawberries, halved or whole
• ¼ cup (40g) grated or shaved chocolate
• Extra chocolate drizzle (melted chocolate or ganache)

Ingredients (Optional):

• ½ cup strawberry jam (for added filling or flavor)
• ¼ cup chopped hazelnuts or almonds for extra texture
• Whipped cream for a light, creamy topping

Instructions:

1. Prepare the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients, alternating with buttermilk, mixing just until incorporated.
6. Stir in hot coffee or water to create a smooth batter.
7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Cool the cakes completely in the pans, then remove from pans and let cool completely on a wire rack.

2. Prepare the Strawberry Filling:

1. In a saucepan, combine sliced strawberries, sugar, and lemon juice over medium heat.
2. Cook for 5-7 minutes, allowing the strawberries to soften and release their juices.
3. In a small bowl, mix cornstarch and water, then add to the strawberry mixture to thicken it. Simmer for 2-3 minutes until it reaches a syrupy consistency.
4. Remove from heat and allow it to cool completely.

3. Make the Ganache or Buttercream:

• Ganache:
  1. Heat the heavy cream in a saucepan over medium heat until it just begins to bubble.
  2. Pour the cream over the chopped chocolate and let it sit for 2-3 minutes, then stir until smooth.
  3. Stir in the butter until fully incorporated. Let cool slightly before using.
• Buttercream:
  1. Beat the butter in a mixing bowl until smooth.
  2. Gradually add powdered sugar, cocoa powder, and vanilla extract, mixing well after each addition.
  3. Add heavy cream and salt, and continue beating until light and fluffy.

4. Assemble the Cake:

1. Place the first layer of chocolate cake on a serving plate.
2. Spread a layer of strawberry filling on top, then add a layer of ganache or buttercream.
3. Repeat with the second layer of cake, adding more strawberry filling and frosting.
4. Place the final cake layer on top and frost the entire cake with ganache or buttercream.

5. Decorate:

1. Arrange fresh strawberries on the top of the cake for decoration.
2. Sprinkle with grated or shaved chocolate and drizzle with extra ganache or melted chocolate.
3. Let the cake chill for 30 minutes before slicing to set the frosting and ganache.

Tips for Success:

• Use room-temperature ingredients for the best texture in the cake and frosting.
• To make the cake extra moist, brush the layers with simple syrup or strawberry syrup before assembling.
• For cleaner slices, chill the cake before cutting.

Recommendations:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Store the cake in an airtight container in the fridge for up to 3 days.

Nutrition (Per Slice, Approximate):

• Calories: 500 kcal
• Carbohydrates: 70g
• Protein: 6g
• Fat: 24g
• Sugar: 50g
• Fiber: 4g
• Sodium: 200mg

Would you like a healthier version, perhaps with less sugar or a gluten-free option?