Chocolate Strawberry Cake

Chocolate Strawberry Cake

This Chocolate Strawberry Cake is a decadent treat with rich chocolate cake layers, complemented by a fresh strawberry filling and a creamy strawberry frosting. It's perfect for special occasions or whenever you want to enjoy a delicious dessert!

Ingredients:

• For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

• For the Strawberry Filling:

• 1 1/2 cups fresh strawberries, chopped
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

• For the Strawberry Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup fresh strawberry puree (about 6-8 strawberries blended)
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla extract. Mix until smooth and combined.

Gradually add the boiling water to the batter, stirring gently. The batter will be thin.

Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

2. Make the Strawberry Filling:

In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly.

Let the filling cool completely before using it to layer the cake.

3. Make the Strawberry Frosting:

In a large mixing bowl, beat the softened butter until creamy.

Add the strawberry puree, powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until smooth, then increase to medium-high speed and beat until fluffy, about 3-4 minutes. If the frosting is too thick, add a little more strawberry puree or milk to reach the desired consistency.

4. Assemble the Cake:

Once the cakes have cooled completely, place one layer on a serving platter or cake stand.

Spread the strawberry filling evenly over the first cake layer.

Place the second cake layer on top and press gently to secure.

Frost the top and sides of the cake with the strawberry frosting, smoothing it out with a spatula.

Garnish with fresh strawberry slices on top, if disered