Chocolate cake with strawberries

Well, this is one of those cakes that everyone loves! Who doesn’t like chocolate and strawberries in the same recipe!? This fusion is perfect! Try this delicious cake right now, we promise you wont regret!

HOW TO MAKE CHOCOLATE CAKE WITH STRAWBERRIES

Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and dust with chocolate powder.

Step 2: Wash the strawberries and remove the stem. Cut the strawberries into quarters and set aside.

Step 3: In a large bowl, mix the flour, chocolate powder, baking powder, a pinch of salt and the sugar. Add the eggs and whisk well. Add the melted butter and whisk a little more. Finally, fold with a spatula the strawberries in the chocolate dough.

Step 4: Pour the dough into the prepared pan and bake for about 40 minutes.

Step 5: When the cake is cooked, turn it out onto a plate and let cool to room temperature.

TIPS FOR CHOCOLATE CAKE WITH STRAWBERRIES

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.

3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).