Name: Strawberries and Cream Chocolate Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 12
Ingredients: 1 1/4 cups (150 g) all-purpose flour; 1/2 cup (35 g) Dutch-process cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 1/4 cups (248 g) granulated sugar; 1/4 cup (56 g) butter melted; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup (105 g) buttermilk; 1/2 cup (106 g) warm water (not hot); 2 cups (454 g) heavy whipping cream; 1/2 cup (99 g) granulated sugar; 1/2 teaspoon vanilla extract; 16 ounces strawberries (sliced)

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I’ve made a lot of chocolate cakes over the years. A lot of chocolate cakes. But this strawberries and cream chocolate cake is one of my favorites.

The chocolate cake tastes like a cross between brownies and chocolate cake. It’s a little richer and a little more dense than a regular light and fluffy chocolate cake.

The chocolate cake is topped with plenty of sweetened whipped cream and fresh strawberries. The sweet/tart strawberries and the creamy whipped cream are pretty much perfect with the rich chocolate cake.

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Strawberries and Cream Chocolate Cake

Brownie-like chocolate cake topped with whipped cream and strawberries

Author: i heart eating

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, strawberries

Servings: 12

5 from 1 vote

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Ingredients

1 1/4 cups (150 g) all-purpose flour
1/2 cup (35 g) Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups (248 g) granulated sugar
1/4 cup (56 g) butter melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup (105 g) buttermilk
1/2 cup (106 g) warm water not hot
2 cups (454 g) heavy whipping cream
1/2 cup (99 g) granulated sugar
1/2 teaspoon vanilla extract
16 ounces strawberries sliced

Instructions

Preheat the oven to 350 F. Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate large bowl, whisk together the sugar, melted butter, eggs, and vanilla.
Whisk the flour mixture into the sugar mixture along with the buttermilk and warm water.
Pour the batter to the prepared pan.
Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 40 minutes.
Transfer to a rack to cool for 20 minutes, then loosen cake and flip out onto the rack to cool completely.
To put it all together, beat heavy cream to soft peak stage.
Add sugar and vanilla extract, and continue beating to form stiff peaks.
Slice cake in half horizontally.
Top bottom half of cake with 1/3 whipped cream.
Lay a single layer of strawberries over whipped cream.
Replace top layer of cake, and top with remaining whipped cream and strawberries.
Cover, and chill any leftovers.

Recipe Notes

*Nutrition facts are estimates.

Nutrition facts per serving (1g)

Calories: 369kcal

Fat: 20g

Saturated fat: 12g

Cholesterol: 92mg

Sodium: 260mg

Potassium: 196mg

Carbohydrates: 45g

Fiber: 2g

Sugar: 31g

Protein: 4g

Vitamin A: 15.2%

Vitamin C: 27.2%

Calcium: 6.2%

Iron: 7.7%

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Strawberries and Cream Chocolate Cake

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