Description
Indulge in a luscious Strawberry Chocolate Cake featuring moist chocolate layers, homemade strawberry jam, and smooth strawberry cream cheese frosting. This cake combines rich cocoa flavor with the fresh sweetness of strawberries, perfect for any special occasion or dessert craving.
Ingredients
Scale
Strawberry Jam
- 500 g strawberries, fresh or frozen
- 50 g granulated sugar
- 1 tablespoon water
Chocolate Cake
- 190 g all-purpose flour
- 75 g natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115 g unsalted butter, melted
- 100 g light-tasting oil
- 100 g granulated sugar
- 100 g brown sugar
- 2 large eggs, room temperature
- 330 g milk, room temperature
Strawberry Cream Cheese Frosting
- 250 g cream cheese, softened to room temperature
- 115 g unsalted butter, softened to room temperature
- 100 g powdered sugar
- 70 g strawberry jam, from above
- 1 teaspoon vanilla extract
Filling and Toppings
- 200 g strawberries, finely diced
- 7 strawberries, halved for decoration
Instructions
- Make Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until boiling. Continue cooking until mixture thickens to a jam consistency, then transfer to a bowl and cool completely in the fridge.
- Prepare Cake Pans: Preheat oven to 350°F. Line two 6-inch round cake pans with parchment paper and set aside.
- Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Mix Wet Ingredients: In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth.
- Combine Batter: Alternate adding half the dry mixture and half the milk to wet ingredients, mixing gently after each addition until just combined.
- Fill Pans: Divide batter evenly into prepared pans (about 540 g each). Smooth the tops.
- Bake Cake: Bake for 45 minutes or until a toothpick inserted comes out mostly clean with some crumbs. Cool in pans for 10 minutes, then remove and cool completely on wire racks.
- Make Frosting: Beat softened butter until creamy. Add cream cheese and beat until smooth. Add powdered sugar, beat on low until combined. Mix in strawberry jam and vanilla extract until smooth. Transfer some frosting to a piping bag.
- Prepare Cake Layers: Level cakes with serrated knife and cut each in half to make four layers.
- Assemble Cake: Place first layer on turntable. Pipe a frosting ring around edge. Spread 4 tablespoons strawberry jam inside ring. Top with diced strawberries. Repeat with remaining layers and filling.
- Crumb Coat: Apply a thin layer of frosting over cake and scrape excess with a cake scraper.
- Final Frosting and Decoration: Frost cake fully and smooth. Add swirls with spatula. Decorate top with halved strawberries.
Notes
- Use fresh or frozen strawberries for the jam depending on availability.
- If you don’t have light-tasting oil, use vegetable or canola oil as a substitute.
- Make sure all ingredients are at room temperature for best mixing results.
- You can substitute dairy milk with plant-based milk for a dairy-free version but it may affect texture slightly.
- Store leftover cake refrigerated for up to 3 days in an airtight container.
- For easier cutting and serving, chill assembled cake for at least an hour before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
