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Strawberry Chocolate ccc

Decadent Strawberry Chocolate Cake That's Simply Irresistible

Indulge in the delightful fusion of rich chocolate and fresh strawberries with this Strawberry Chocolate ccc cake that's easy to prepare and impressively presented.
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Prep Time 30 minutes
Cook Time 35 minutes
Maceration Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap for gluten-free flour if needed.
  • 2 cups Granulated Sugar Consider brown sugar for a richer taste.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-process cocoa offers a smoother profile.
  • 1 tbsp Baking Powder Ensure it's fresh for the best results.
  • 1 tsp Baking Soda Can be omitted if using self-rising flour.
  • 1 tsp Salt Sea salt is a delightful alternative.
  • 1 cup Buttermilk Yogurt or milk mixed with vinegar work great as substitutes.
  • 1/2 cup Vegetable Oil Melted coconut oil adds an aromatic touch.
  • 2 large Eggs Use flaxseed meal mixed with water for a vegan version.
  • 2 tsp Vanilla Extract Almond extract can offer a delightful twist.
  • 1 cup Boiling Water It’s irreplaceable for this recipe.
For the Strawberry Filling
  • 2 cups Fresh Strawberries Feel free to switch with mixed berries for variety.
  • 1 tbsp Lemon Juice Lime juice serves as an excellent substitute.
For the Chocolate Shell
  • 8 oz Dark Chocolate Semi-sweet chocolate is a wonderful alternative.
  • 2 tbsp Coconut Oil You can use vegetable oil, though it may slightly alter the texture.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Heatproof bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) while you grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well blended.
  4. Gradually pour the wet ingredients into the dry mixture, stirring gently to combine. Add the boiling water.
  5. Evenly divide the batter between the prepared cake pans and smooth out the tops. Bake for 30-35 minutes.
  6. While the cakes cool, prepare your strawberries by macerating them in a bowl with sugar and lemon juice for 15-20 minutes.
  7. Once the cakes are fully cooled, carefully level the tops then place one layer on a serving plate and spread the macerated strawberries over it.
  8. In a heatproof bowl, melt the dark chocolate with coconut oil until smooth, then allow it to cool slightly.
  9. Carefully pour the melted chocolate over the cake, letting it flow down the sides for an elegant finish.
  10. Once the chocolate shell is set, slice the cake and serve chill or at room temperature.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Using room temperature ingredients yields a fluffier cake. Chill the cake layers for 30 minutes before applying the chocolate shell.

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