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Strawberry Chocolate Cake

A moist chocolate cake bursting with the flavor of ripe strawberries, topped with a creamy frosting that is both sweet and tangy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour For the cake base.
  • 2 cups sugar Adds sweetness to the cake.
  • 3/4 cup unsweetened cocoa powder For rich chocolate flavor.
  • 1 1/2 teaspoons baking powder Leavening agent.
  • 1 1/2 teaspoons baking soda Helps the cake rise.
  • 1 teaspoon salt Enhances flavor.
  • 2 large eggs Provides structure.
  • 1 cup whole milk Adds moisture.
  • 1/2 cup vegetable oil Keeps the cake moist.
  • 2 teaspoons vanilla extract Flavor booster.
  • 1 cup boiling water Thins the batter.
Frosting Ingredients
  • 8 oz cream cheese, softened Base for the frosting.
  • 1/2 cup unsalted butter, softened Adds creaminess.
  • 4 cups powdered sugar Sweetens the frosting.
  • 1 teaspoon vanilla extract Flavoring for the frosting.
  • 1/4 cup heavy cream Makes the frosting lighter.
  • 2 cups homemade strawberry jam For layering.
  • 2 cups fresh strawberries, sliced For sandwich layer and garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla; beat on medium speed for about 2 minutes.
  4. Stir in the boiling water until well combined.
Baking
  1. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Cool for 10 minutes, then remove from pans to a wire rack to cool completely.
Frosting
  1. For the frosting, beat together cream cheese and butter until creamy.
  2. Gradually add powdered sugar and beat until smooth. Stir in vanilla and heavy cream; beat until you reach your desired consistency.
Assembly
  1. Once the cakes are cool, spread a layer of strawberry jam on one layer, add sliced strawberries, then place the second layer on top.
  2. Frost the top and sides of the cake with the creamy goodness and garnish with additional strawberries.
  3. Serve and enjoy!

Notes

Let the cake cool completely before frosting to avoid melting the icing. Store in an airtight container in the fridge for 3-4 days, or freeze slices for up to three months.