The Perfect Decadent Chocolate Cake with Strawberries and Cream Recipe

Crafting a luscious chocolate cake with strawberries and cream sparks pure culinary magic for dessert enthusiasts.

Sweet strawberries peek through rich chocolate layers, creating an irresistible visual symphony.

Creamy frosting promises indulgence with each delectable slice.

Smooth chocolate melds perfectly with bright, fresh berries in a delightful dance of flavors.

Soft textures contrast beautifully, making this dessert a sensory experience you won’t forget.

Home bakers can easily master this impressive treat that looks like it came from a professional pastry kitchen.

Let’s whip up a showstopping dessert that will have everyone asking for seconds.

Chocolate Cake with Strawberries and Cream That Steals the Show

• Combining rich chocolate, fresh strawberries, and fluffy cream creates a visually impressive and deliciously irresistible treat that will wow family and friends at gatherings.
• With straightforward ingredients and uncomplicated steps, this cake can be prepared quickly, allowing you to spend less time in the kitchen and more time enjoying delightful moments.
• Perfect for birthdays, potlucks, romantic dinners, or weekend treats, this cake adapts beautifully to various occasions and always brings smiles to everyone's faces.

Ingredients for Chocolate Cake with Strawberries and Cream

• All-Purpose Flour: A key dry ingredient that provides structure to the chocolate cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances the overall flavor of the cake.

• Eggs: Bind the ingredients together and add moisture to the cake.
• Vegetable Oil: Keeps the cake moist and tender.
• Vanilla Extract: Provides a warm, classic flavor to complement the chocolate.
• Milk: Adds moisture and helps create a smooth batter.
• Boiling Water: Helps to thin the batter and create a light, tender cake texture.

• Heavy Cream: Creates a light and fluffy whipped cream topping.
• Powdered Sugar: Sweetens the whipped cream and helps stabilize its texture.
• Fresh Strawberries: Adds a fresh, fruity garnish and complements the chocolate flavor.

How to Make Chocolate Cake with Strawberries and Cream

Step 1: Warm Up the Oven

Set your oven to a cozy 350F (175C).

Grab your cake pan and give it a quick spray of cooking oil, then dust it with a light layer of flour to help the cake release easily.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Rich cocoa powder
• Baking powder
• Baking soda
• A pinch of salt

Whisk these ingredients together until they’re perfectly blended.

Step 3: Bring the Batter to Life

Crack in some eggs, pour in vegetable oil, and splash some vanilla extract.

Slowly pour in milk and stir until the mixture becomes silky smooth.

Step 4: Create Magic with Liquid

Gently pour in boiling water and mix until the batter transforms into a luxuriously thin consistency.

Step 5: Bake to Perfection

Transfer the batter into your prepared pan.

Slide it into the preheated oven and bake for 30-35 minutes.

To check doneness, insert a toothpick – it should come out clean.

Step 6: Whip Up Dreamy Cream

While the cake cools, beat heavy cream with powdered sugar until it forms beautiful, sturdy peaks.

Step 7: Decorate with Flair

Once the cake has completely cooled, spread the whipped cream across the top.

Artfully arrange fresh strawberry slices for a stunning finish.

Key Tips for Chocolate Cake with Strawberries and Cream

• Boost Moistness: Add a tablespoon of sour cream or Greek yogurt to the batter for an extra tender, rich texture that prevents dryness.
• Enhance Chocolate Flavor: Use high-quality dark cocoa powder and consider adding a shot of espresso to intensify the chocolate depth without making the cake taste like coffee.
• Perfect Whipped Cream: Chill the mixing bowl and whisk beforehand to help the cream whip faster and maintain its fluffy consistency longer.
• Control Strawberry Placement: Pat strawberry slices dry with paper towels to prevent excess moisture from making the cream soggy and ensure clean, crisp decoration.
• Make It Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising the cake's delicious texture.

Storing Chocolate Cake with Strawberries and Cream

• Store cake in an airtight container, covered with plastic wrap, for up to 3-4 days in the refrigerator. Keep strawberries and cream separate to prevent sogginess.
• Wrap cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Keep cake at room temperature for 1-2 days if covered with a cake dome or loosely tented with foil, away from direct sunlight and heat.
• Warm individual slices in the microwave for 10-15 seconds, or let cake sit at room temperature for 30 minutes before serving to restore moisture and softness.

Best Pairings for Chocolate Cake with Strawberries and Cream

• Pair with Bold Red Wine: Select a rich, full-bodied red wine like Cabernet Sauvignon or Merlot to complement the deep chocolate flavors and cut through the cake's sweetness.
• Match with Espresso Martini: Create a sophisticated cocktail that highlights the chocolate's intensity, blending espresso, vodka, and coffee liqueur for a luxurious after-dinner experience.
• Serve with Vanilla Bean Ice Cream: Enhance the cake's richness by adding a scoop of creamy vanilla bean ice cream, creating a delightful temperature and flavor contrast.
• Elevate with Port Wine: Choose a sweet Portuguese Port wine that echoes the strawberry notes and provides a smooth, warming finish to the decadent chocolate dessert.

Variations on Chocolate Cake with Strawberries and Cream

• Gluten-Free Chocolate Dream: Replace wheat flour with almond or gluten-free flour blend to create a celiac-friendly version without compromising rich chocolate flavor.
• Vegan Chocolate Berry Celebration: Substitute eggs with mashed bananas or flax eggs, use coconut milk instead of dairy milk, and swap heavy cream with coconut whipped cream for a plant-based alternative.
• Low-Sugar Chocolate Berry Delight: Use stevia or monk fruit sweetener instead of sugar, incorporate sugar-free dark chocolate, and top with fresh berries for natural sweetness.
• Dairy-Free Chocolate Berry Treat: Replace milk with almond or oat milk, use coconut cream instead of heavy cream, and maintain the decadent chocolate experience while accommodating lactose-intolerant preferences.

FAQs

• What makes this chocolate cake different from other chocolate cakes?

This cake uses boiling water in the batter, which creates an incredibly moist and tender texture that sets it apart from traditional chocolate cake recipes.

• Can I make this cake if I'm a beginner baker?

Absolutely! The recipe is straightforward and simple, with basic ingredients and clear step-by-step instructions that even novice bakers can follow successfully.

• How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake – if it comes out clean with no wet batter, the cake is done. The baking time is typically 30-35 minutes at 350F.

• Is this chocolate cake suitable for special occasions?

Yes, the combination of rich chocolate cake, fluffy whipped cream, and fresh strawberries makes it an elegant dessert perfect for birthdays, anniversaries, or any celebration.

Decadent Chocolate Cake with Strawberries and Cream Recipe

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4.9 from 13 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Sweet chocolate cake with strawberries and cream weaves pure indulgence into each delightful slice. Rich chocolate layers nestled with fresh strawberries and silky cream promise an irresistible dessert experience you’ll savor to the last delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups (360 ml) all-purpose flour
• 3/4 cup (180 ml) cocoa powder
• 1 cup (240 ml) sugar
• 2 large eggs
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) boiling water

Leavening and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Topping and Finishing:

• 1 cup (240 ml) heavy cream
• 2 tablespoons powdered sugar
• Fresh strawberries, sliced

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Instructions

1. Warm the oven to 350F (175C) and prepare a cake pan by lightly coating with butter and dusting with flour.
2. Combine all dry ingredients in a spacious mixing bowl, ensuring an even distribution of flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Incorporate eggs, vegetable oil, and vanilla extract into the dry mixture, creating a cohesive base.
4. Gradually introduce milk to the batter, stirring continuously to maintain a smooth consistency.
5. Carefully pour in boiling water, gently mixing until the batter transforms into a silky, thin texture.
6. Transfer the liquid batter into the prepared pan, spreading evenly.
7. Bake for 30-35 minutes in the preheated oven, checking doneness by inserting a toothpick – it should emerge completely clean.
8. Allow the cake to cool completely on a wire rack, releasing it from the pan after 10 minutes.
9. Whip heavy cream with powdered sugar until it forms stiff, glossy peaks.
10. Generously spread the whipped cream across the cake’s surface.
11. Artfully arrange fresh strawberry slices on top of the cream, creating an elegant and appetizing presentation.

Notes

• Ensure ingredients are at room temperature for better mixing and texture.
• Use high-quality cocoa powder for a richer, more intense chocolate flavor.
• Consider adding a splash of strong coffee to enhance the chocolate taste without making the cake taste like coffee.
• For a gluten-free version, swap regular flour with almond or gluten-free flour blend, adjusting liquid measurements slightly.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 20 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 60 mg