Decadent Chocolate and Strawberry Cake Recipe
Intro
Indulge in a luscious combination of rich chocolate and fresh strawberries with this elegant cake. Perfect for celebrations or a special treat, its moist texture and vibrant flavours will impress any dessert lover.
Ingredients
- 200 g dark chocolate (70% cocoa)
- 180 g unsalted butter
- 180 g caster sugar
- 4 large eggs
- 150 g all-purpose flour
- 1 tsp baking powder
- 200 g fresh strawberries, hulled and halved
- 100 g cream cheese (optional, for frosting)
- 50 g powdered sugar (optional, for frosting)
- 1 tsp vanilla extract (optional, for frosting)
Steps
- Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line a 20 cm round cake tin.
- Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk the sugar and eggs until pale and fluffy.
- Slowly fold the cooled chocolate mixture into the egg mixture.
- Sift the flour and baking powder over the chocolate batter and gently fold in until just combined.
- Pour the batter into the prepared cake tin and bake for 25–30 minutes, or until a skewer comes out with a few moist crumbs.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- If using frosting, whisk cream cheese, powdered sugar, and vanilla extract until smooth and spreadable. Once the cake is cool, spread the frosting evenly over the top.
- Decorate with halved fresh strawberries arranged on top before serving.
Tips
- Ensure the melted chocolate mixture is not too hot before folding into eggs to prevent scrambling.
- Use ripe but firm strawberries to maintain texture and prevent sogginess.
- For an extra touch, dust the finished cake lightly with cocoa powder or extra powdered sugar before serving.
Nutrition (approx)
Calories: 360 kcal | Protein: 6 g | Carbohydrates: 38 g | Fat: 22 g per slice (based on 10 slices)
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