Strawberries and Cream Chocolate Cake
Brownie-like chocolate cake topped with whipped cream and strawberries
Servings 12
Calories 369kcal
Ingredients
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (35 g) Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups (248 g) granulated sugar
- ¼ cup (56 g) butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (105 g) buttermilk
- ½ cup (106 g) warm water not hot
- 2 cups (454 g) heavy whipping cream
- ½ cup (99 g) granulated sugar
- ½ 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 ⅓ 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.
Notes
*Nutrition facts are estimates.
Nutrition
Serving: 1g | Calories: 369kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 260mg | Potassium: 196mg | Fiber: 2g | Sugar: 31g | Vitamin A: 760IU | Vitamin C: 22.4mg | Calcium: 62mg | Iron: 1.4mg