Name: Chocolate cake with strawberries u0026amp; cream
Ingredients: 1 1/2 cups sugar; 1 cup all-purpose flour; 3/4 cup baking cocoa; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 large eggs, room temperature; 1 cup strong brewed coffee(*); 1 cup buttermilk(*); 1/2 cup canola oil; 1 tsp vanilla extract; 1 Tbsp confectioners’ sugar; 1 cup whipping cream; 1 Lb. fresh strawberries, hulled and roughly chopped; 2 tbsp icing sugar, for dusting; 8 additional strawberries, to decorate

Chocolate cake with strawberries & cream

Course: All Recipes, DessertsCuisine: American

Servings

slices

Indulge in the perfect blend of rich chocolate and luscious strawberries with this decadent chocolate cake. Moist layers infused with coffee and buttermilk, topped with a velvety cream and fresh strawberry filling. A dusting of confectioners’ sugar adds a final touch to this heavenly treat.

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Ingredients

For the chocolate cake
1 1/2 cups sugar
1 cup all-purpose flour
3/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs, room temperature
1 cup strong brewed coffee(*)
1 cup buttermilk(*)
1/2 cup canola oil
1 tsp vanilla extract
1 Tbsp confectioners’ sugar
For the filling
1 cup whipping cream
1 Lb. fresh strawberries, hulled and roughly chopped
2 tbsp icing sugar, for dusting
8 additional strawberries, to decorate

Directions

Preparation for chocolate cake
In a large bowl, combine the first 6 ingredients.
In a separate bowl or large -liquid- measuring cup add the eggs, coffee, buttermilk, oil and vanilla; mix it with manual whisker, or beat on medium speed of mixer 2 minutes (batter will be thin).
Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350°F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Dust with confectioners’ sugar.
To make the filling and construct
In a medium bowl, use the beaters to whip the cream into firm peaks. Stir through the strawberries.
Place the bottom cake layer on the serving plate and spoon all the cream filling on top. Spread it out to cover the layer evenly.
Place the second layer on top and use a sieve to lightly dust it with icing sugar.
Place the additional strawberries in a pyramid on top.
Best eaten on the same day but will last for 2-3 days in the fridge.

Notes

(*) I use decaffeinated coffee. 2 tsps powdered instant coffee plus 1 cup water
(*) To sour milk: Use 1 Tbsp white vinegar plus milk to equal 1 cup

Chocolate cake with strawberries & cream

Ingredients

Directions

Notes

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