This easy chocolate strawberry cake is for all those who love the combination of these 2 ingredients! It’s a moist and fluffy cake that’s super simple to make!
On our website we have many cake recipes for all tastes and this is another one of those recipes that you need to try! It's a super easy and incredibly tasty cake!
This cake is full of fresh and delicious flavors! The mixture of chocolate and fresh strawberry pieces is simply perfect, you will love every bite of this cake!
It's the perfect recipe for a simple family breakfast! It's a moist and fluffy cake with just 8 ingredients that anyone can make! Just mix all the ingredients, fold the strawberries in the batter and bake!
Here you'll find all the ingredients needed to make this recipe:
Eggs - Makes the cookies more soft and fluffy.
Granulated sugar - Sweetness and flavor.
All-purpose flour - Gives consistency and is the base of the dough.
Chocolate - Chocolate powder.
Butter - Makes the cake soft and tastier.
Strawberries - Strawberries cut into quarters.
Salt - Highlights all the other flavors.
Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY CHOCOLATE STRAWBERRY CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with butter and dust the inside of the pan with some chocolate powder (hold and rotate the pan so that the flour coats all surfaces).
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 batter.
Step 4: Pour the cake batter into the prepared pan and bake for about 40 minutes.
Step 5: When the cake is done, remove it from the oven and allow to cool for 25 to 30 minutes.
Step 6: Remove from the pan and place the cake onto a wire rack or serving dish. Allow to cool to room temperature and serve.
RECIPE TIPS
Use these two techniques to know when a cake is done: Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.
Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.
Some tips to make a cake rise: 1. Add leavening agents like baking powder and baking soda to the cake. 2. Ensure that ingredients like eggs and dairy are at room temperature. 3. Preheat the oven and avoid opening the oven while the cake is cooking. Opening the oven door frequently while baking can cause fluctuations in temperature, affecting the cake's rise. 4. Choosing the correct pan size is also important.
FREQUENTLY ASKED QUESTIONS
How long does chocolate cake last?
If it's a simple chocolate cake, it can last for around 2-3 days at room temperature in a tightly closed container or wrapped in plastic wrap.
If it is a chocolate cake that has, for example, butter or chocolate cream frosting, the shelf life can vary between 1 and 2 days, at room temperature. If the cake has butter or chocolate cream frosting, we recommend storing the cake in the fridge.
How long to cool a cake before removing from pan?
It may vary depending on the type of cake, pan and kitchen temperature. For most cakes, allow to cool about 25 to 30 minutes to ensure the cake doesn't fall apart.
After this initial cooling period, you can also run a knife along the edges of the cake to loosen it from the sides of the pan.
This easy chocolate strawberry cake is for all those who love the combination of these 2 ingredients! It’s a moist and fluffy cake that’s super simple to make!
Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with butter and dust the inside of the pan with some chocolate powder (hold and rotate the pan so that the flour coats all surfaces).
Wash the strawberries and remove the stem. Cut the strawberries into quarters and set aside.
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 batter.
Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes (the time depends on the oven).
When the cake is done, remove it from the oven and allow to cool for 25 to 30 minutes.
Remove from the pan and place the cake onto a wire rack or serving dish. Allow to cool to room temperature and serve.
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