Chocolate Covered Strawberry Cake: A Perfect Fusion of Flavors
Introduction: Chocolate and strawberries are a match made in heaven, and this Chocolate Covered Strawberry Cake takes the pairing to a whole new level. Moist chocolate cake layers are infused with fresh strawberries and chocolate chips, topped with indulgent frosting, making it a show-stopping dessert for any occasion.
Ingredients:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup fresh strawberries, sliced
- 1 cup chocolate chips
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
- Stir in Boiling Water: Slowly stir in the boiling water. The batter will be thin, but that’s okay!
- Add Strawberries and Chocolate Chips: Gently fold in the sliced strawberries and chocolate chips.
- Bake: Divide the batter between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost and Decorate: Once the cakes have cooled, frost with your favorite chocolate or strawberry frosting. Decorate with extra fresh strawberries and a drizzle of melted chocolate for an extra indulgent touch.
- Slice and Enjoy: Cut into slices and savor the rich chocolatey goodness with bursts of fresh strawberry flavor.
Tips for Success:
- Use Fresh Strawberries: Fresh, ripe strawberries provide the best flavor and texture.
- Room-Temperature Ingredients: Ensure your eggs and milk are at room temperature for a smoother batter.
- Don’t Overmix: Mix the batter until just combined to maintain a tender cake texture.
- Chill Before Slicing: Refrigerate the cake for 30 minutes before slicing for cleaner cuts.
FAQs:
Q: Can I use frozen strawberries?
A: Yes, but thaw them first and drain any excess liquid to prevent the cake from becoming soggy.
Q: What frosting pairs best with this cake?
A: Chocolate ganache or strawberry buttercream are excellent choices.
Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cake layers a day ahead, wrap them tightly, and frost before serving.
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