Description
This decadent Strawberry Chocolate Cake combines rich, moist chocolate cake layers with fresh strawberry jam and creamy strawberry-flavored cream cheese frosting. Baked to perfection and adorned with fresh strawberries, this cake offers a delightful blend of chocolate and strawberry flavors perfect for any celebration or special occasion.
Ingredients
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
- 1/2 teaspoon baking soda
- 1/2 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 bean paste
- 200 g strawberries (finely diced)
- 7 strawberries (halved for decoration)
Instructions
- Make Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until boiling and then until thickened to a jammy consistency, about 10-15 minutes. Transfer to a bowl and chill completely before use.
- Prepare Cake Pans: Preheat oven to 350°F (175°C). Line bottoms of two 6″ round cake pans with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth.
- Combine Batter: Alternately add half the flour mixture and half the milk to the wet ingredients, mixing gently until just combined each time to avoid overmixing.
- Fill and Bake: Divide batter evenly between prepared pans (approx. 540g each) and smooth the surface. Bake for 40-45 minutes until a toothpick inserted comes out mostly clean with a few crumbs.
- Cool Cakes: Let cakes rest in pans for 10 minutes. Run an offset spatula around edges to loosen, then invert onto wire racks to cool completely.
- Prepare Frosting: Beat softened butter until creamy. Add cream cheese and beat until smooth. Gradually add powdered sugar, beating on low speed until combined. Mix in the strawberry jam and vanilla bean paste until fully incorporated. Transfer some frosting to a piping bag.
- Level and Slice Layers: Use a serrated knife to level cakes if domed. Slice each cake in half horizontally to yield four layers.
- Assemble Cake Layers: Place first layer on cake turntable. Pipe a ring of frosting around edge. Spread 4 tablespoons of strawberry jam inside ring, smooth with offset spatula. Evenly layer diced strawberries on top.
- Repeat Layers: Add next cake layer and repeat jam and diced strawberries filling for each layer until all four are stacked.
- Apply Crumb Coat: Spread a thin layer of frosting over assembled cake to seal in crumbs. Smooth with a cake scraper and refrigerate briefly if needed.
- Final Frosting and Decoration: Apply final thick coat of frosting and smooth with a scraper, creating decorative swirls if desired. Decorate top with halved fresh strawberries.
Notes
- Use room temperature eggs and milk to ensure a smooth batter.
- Be careful when cooking the jam as it can bubble up; stirring helps prevent overflow.
- Ensure cream cheese and butter are softened to avoid lumps in frosting.
- Level cake layers evenly for a professional finish and stable stacking.
- Chill jam and cakes thoroughly before assembling for best results.
- Use an offset spatula and cake scraper for smooth frosting application.
- This cake can be refrigerated for up to 3 days and is best served at room temperature.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
