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Strawberry Chocolate Cake

A delightful dessert that combines rich chocolate flavor with fresh strawberries, perfect for celebrations or satisfying your sweet tooth.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Strawberry Jam
  • 500 g 500 g strawberries (fresh or frozen) Fresh or frozen strawberries can be used.
  • 50 g 50 g granulated sugar
  • 1 tablespoon 1 tablespoon water
Chocolate Cake
  • 190 g 190 g all-purpose flour
  • 75 g 75 g natural cocoa powder
  • 1 teaspoon 1 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon salt
  • 115 g 115 g unsalted butter (melted)
  • 100 g 100 g light-tasting oil
  • 100 g 100 g granulated sugar
  • 100 g 100 g brown sugar
  • 2 large 2 large eggs (room temperature) Use room temperature eggs for better mixing.
  • 330 g 330 g milk (room temperature) Use room temperature milk for better mixing.
Strawberry Cream Cheese Frosting
  • 250 g 250 g cream cheese (softened to room temperature)
  • 115 g 115 g unsalted butter (softened to room temperature)
  • 100 g 100 g powdered sugar
  • 70 g 70 g strawberry jam Made earlier using the strawberries.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 200 g 200 g strawberries (finely diced)
Decoration
  • 7 7 strawberries (halved for decoration)

Method
 

Prepare Strawberry Jam
  1. In a small saucepan, combine strawberries, granulated sugar, and water. Cook over medium heat until the strawberries break down and the mixture thickens. Set aside to cool.
Bake Chocolate Cake
  1. Preheat your oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine melted butter, oil, granulated sugar, brown sugar, and eggs. Mix until smooth.
  4. Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  5. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Make Strawberry Cream Cheese Frosting
  1. In a mixing bowl, beat softened cream cheese and unsalted butter until creamy.
  2. Gradually add powdered sugar, strawberry jam, and vanilla extract. Mix until smooth.
  3. Fold in finely diced strawberries.
Assemble the Cake
  1. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of strawberry cream cheese frosting on top.
  2. Place the second cake layer on top and frost the entire cake with the remaining frosting.
  3. Decorate with halved strawberries on top.

Notes

Serve the cake at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Can also freeze portions for up to 3 months.