Description

This Strawberry Chocolate Cake combines rich, moist chocolate cake layers with homemade strawberry jam and silky strawberry cream cheese frosting. Every bite is decadent, fruity, and perfect for birthdays or special occasions.

Ingredients

500 g strawberries, fresh or frozen

50 g granulated sugar

1 tablespoon water

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

250 g cream cheese, softened

115 g unsalted butter, softened

100 g powdered sugar

70 g strawberry jam

1 teaspoon vanilla extract

200 g strawberries, finely diced

7 strawberries, halved for decoration

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Instructions

Make the strawberry jam by cooking the strawberries, sugar, and water together in a saucepan over medium-high heat until thickened. Chill completely before using.
Preheat the oven to 350°F and line two 6-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk the melted butter, oil, granulated sugar, and brown sugar until smooth. Add the eggs and whisk until glossy.
Alternate adding the dry ingredients and milk, mixing gently until the batter is just combined.
Divide the batter evenly between the prepared pans and bake for 40 to 45 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter until creamy. Add the cream cheese and continue beating until smooth. Mix in the powdered sugar, strawberry jam, and vanilla extract until fluffy.
Level the cooled cakes if needed and slice each cake horizontally to create four layers.
Place the first layer on a serving plate and pipe a border of frosting around the edge. Fill the center with strawberry jam and diced strawberries.
Repeat with the remaining layers.
Apply a thin crumb coat of frosting, chill briefly if needed, then finish frosting the cake with decorative swirls.
Top with halved strawberries before serving.

Notes

Frozen strawberries work well for the jam but may require extra cooking time.

For a tangier flavor, substitute raspberry jam and fresh raspberries.

Mini chocolate chips can be added to the batter for extra richness.

Store the cake covered in the refrigerator for up to 4 days.

Let the cake sit at room temperature for 20 to 30 minutes before serving for the best texture.

Individual slices can be frozen for up to 2 months.

Prep Time: 85 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 720 kcal
Sugar: 48 g
Sodium: 320 mg
Fat: 42 g
Saturated Fat: 18 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 78 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 105 mg