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Strawberry Chocolate Cake Recipe

Strawberry Chocolate Cake Recipe
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★★★★★

5.2 from 26 reviews

This luscious Strawberry Chocolate Cake combines rich, moist chocolate layers with a sweet homemade strawberry jam and a creamy strawberry-flavored cream cheese frosting. Perfect for celebrations or a decadent dessert, each bite offers a harmonious blend of chocolate and fresh strawberry flavors with a smooth, creamy finish.

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

  1. Make Strawberry Jam: In a small pot, combine the strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally, until the mixture boils and thickens to a jammy consistency. The jam should part when a spatula is dragged through it and slowly come back together after a few seconds. Transfer to a bowl and refrigerate until cool.
  2. Prepare Cake Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Line the bottoms of two 6-inch round cake pans with parchment paper rounds and set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until combined. Add the eggs and whisk until smooth.
  5. Combine to Make Batter: Alternate adding half of the dry mixture and half of the milk to the wet mixture, mixing until just combined after each addition. Do not overmix.
  6. Fill Pans and Bake: Divide the batter evenly between the prepared pans (approximately 540 g each). Smooth the surface of the batter and bake for 40-45 minutes, or until a toothpick inserted comes out mostly clean with some crumbs.
  7. Cool Cake Layers: Let the cakes cool in the pans for 10 minutes. Run an offset spatula around the edges to loosen, then invert onto wire racks to cool completely.
  8. Make Strawberry Cream Cheese Frosting: Beat softened butter with an electric mixer until creamy. Add cream cheese and continue beating until smooth and fluffy. Add powdered sugar and beat on low speed to combine. Mix in strawberry jam and vanilla extract, beating until fully incorporated. Transfer a small amount to a piping bag and remove the tip.
  9. Prepare Cake Layers for Assembly: Use a serrated knife to level each cake layer if domed, then cut each layer in half horizontally to yield four thinner layers in total.
  10. Assemble the Cake: Place the first cake layer on a turntable. Pipe a ring of frosting around the edge. Add about 4 tablespoons of strawberry jam inside the ring and smooth evenly. Spread diced strawberries over the jam. Repeat with the next layers.
  11. Crumb Coat: Apply a thin layer of frosting over the assembled cake to trap crumbs. Smooth and chill briefly if needed.
  12. Final Frosting and Decoration: Apply a final thick coat of frosting and smooth with a cake scraper. Create swirls with a spatula. Decorate the top with halved strawberries pressed into the frosting.

Notes

  • Use fresh strawberries for the best flavor, but frozen can be used for the jam if thawed.
  • Ensure all ingredients like eggs, butter, and milk are at room temperature for proper mixing and texture.
  • If you don’t have a 6-inch pan, bake in 8-inch pans but reduce batter amount accordingly or adjust baking time.
  • The jam can be made ahead and refrigerated for up to one week.
  • Use high-quality cocoa powder for a richer chocolate flavor.
  • This cake keeps well refrigerated and should be served at room temperature for the best flavor and texture.

Nutrition

Keywords: strawberry chocolate cake, chocolate cake with strawberry jam, cream cheese frosting, layered cake recipe, homemade strawberry jam

Find it online: https://tastybella.com/strawberry-chocolate-cake-recipe/