Description
A delightful dessert that balances rich cocoa flavor with bright strawberries, perfect for celebrations or a cozy treat.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup neutral oil (vegetable or canola)
- 2 tsp pure vanilla extract
- 1 cup hot water or hot brewed coffee
- 2 cups hulled, sliced strawberries (reserve a few whole for decorating)
- 1 1/2 cups chocolate frosting or ganache (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round pans and line the bottoms with parchment.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, beat the granulated and brown sugars with eggs until smooth. Add milk, oil, and vanilla and mix until combined.
- Gradually add the dry ingredients to the wet, mixing until just incorporated. Stir in hot water or coffee until the batter is thin.
- Gently fold in the sliced strawberries. Reserve some for layering, if desired.
- Divide the batter between the prepared pans and bake for 28–33 minutes. Cool in pans for 10 minutes before transferring to a rack to cool completely.
- Level the cakes if needed, layer with frosting and strawberries, and frost the exterior with chocolate frosting or ganache. Decorate with whole strawberries.
Notes
Ensure ingredients are at room temperature for better mixing and baking results. Use hot coffee for enhanced chocolate flavor and chill layers before frosting to avoid slide.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American