Do you like strawberries and chocolate? Combine these two ingredients in this delicious strawberry cake with chocolate frosting. It's a simple cake with excellent presentation. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Strawberries - The main ingredient of this recipe.
- Eggs - Makes the cake more soft and fluffy.
- All-purpose flour - Gives consistency and is the base of the dough.
- Granulated sugar - Sweetness and flavor.
- Butter - Makes the cake soft and tastier.
- Vanilla extract - Adds aroma and flavor.
- Milk - Makes the cake soft and fluffy.
- Baking powder - Rising agent.
- Chocolate - Dark chocolate.
- Powdered sugar - For garnish.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE STRAWBERRY CAKE WITH CHOCOLATE FROSTING
Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and dust with some flour.
Step 2: Wash the strawberries and remove the stem. Cut the strawberries into quarters and set aside.
Step 3: Beat the sugar, eggs and the butter until obtain a homogeneous and creamy mixture. Add the milk, vanilla extract and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour and the baking powder and beat until a creamy mixture. Finally, fold with a spatula the strawberries in the dough.
Step 4: Pour the dough into the prepared pan and bake for about 45 minutes.
Step 5: When the cake is cooked, turn it out onto a plate and let cool to room temperature.
Step 6:
For the frosting: In a large bowl, place the dark chocolate broken into small pieces and the hot milk. Let the chocolate soften for 2 to 3 minutes. Whisk until obtain a creamy mixture.
Step 7: Pour the chocolate cream over the cake and spread it with a spatula. Garnish with sliced strawberries, sprinkle with powdered sugar and serve.
TIPS FOR STRAWBERRY CAKE WITH CHOCOLATE FROSTING
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).
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Strawberry cake with chocolate frosting
Do you like strawberries and chocolate? Combine these two ingredients in this delicious strawberry cake with chocolate frosting. It's a simple cake with excellent presentation. Bon appetit!!!
5.00 from 3 reviews
- 250 grams (8 3/4 ounces) strawberries
- 4 large eggs
- 200 grams (1 1/2 cups) all-purpose flour
- 150 grams (2/3 cup) granulated sugar
- 100 grams (1/2 cup) butter to room temperature
- 1 teaspoon vanilla extract
- 50 ml (1/4 cup) milk
- 2 teaspoons baking powder
- 200 grams (7 ounces) dark chocolate
- 125 ml (1/2 cup) hot milk
- 100 grams (3 1/2 ounces) sliced strawberries
- Powdered sugar for garnish
- For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and dust with some flour. - Wash the strawberries and remove the stem. Cut the strawberries into quarters and set aside.
- In an electric mixer, beat on medium speed the sugar, eggs and the butter until obtain a homogeneous and creamy mixture. Add the milk, vanilla extract and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour and the baking powder and beat until a creamy mixture. Finally, fold with a spatula the strawberries in the dough.
- Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes (the time depends on the oven).
- When the cake is cooked, turn it out onto a plate and let cool to room temperature.
- For the frosting:
In a large bowl, place the dark chocolate broken into small pieces and the hot milk. Let the chocolate soften for 2 to 3 minutes. Whisk until obtain a creamy mixture. - Pour the chocolate cream over the cake and spread it with a spatula. Garnish with sliced strawberries, sprinkle with powdered sugar and serve.
Ingredients
For the cake:
For the frosting:
Directions
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