Description
A delightful dessert featuring soft chocolate layers, fresh strawberries, and whipped cream, perfect for any occasion.
Ingredients
Scale
- 2 ½ to 3 cups fresh sliced strawberries
- 4 tbsp icing sugar (for strawberries)
- 2 cups whipping cream
- 4 tbsp icing sugar (for whipping cream)
- 2 tsp vanilla extract (divided)
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup soured milk (add 1 tbsp lemon juice or vinegar to regular milk)
- 1 cup brewed cold black coffee
- ½ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch cake pans.
- Combine all ingredients in a mixing bowl: flour, cocoa, sugar, baking powder, baking soda, salt, eggs, soured milk, cold coffee, vegetable oil, and 1 tsp of vanilla extract. Beat with an electric mixer for about 2 minutes until well mixed.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- For the strawberries, toss them with 4 tbsp of icing sugar and let them sit at room temperature for about an hour, stirring occasionally.
- Beat the whipping cream, remaining 4 tbsp of icing sugar, and 1 tsp of vanilla extract until firm peaks form.
- Once the cakes are cool, strain the strawberries, reserving the syrup that’s formed.
- Poke holes in both cake layers with a wooden skewer and drizzle the reserved syrup over the cakes, allowing it to soak in.
- Start assembling: place one layer of cake on a cake platter and spread a thin layer of whipped cream. Top with some of the macerated strawberries and then pipe or spread on half of the whipped cream.
- Add the second layer of cake and repeat the process with the whipped cream and the remaining strawberries, finishing with the rest of the whipped cream on top.
- Garnish with extra strawberries or a drizzle of melted chocolate before serving.
Notes
For non-dairy options, substitute the whipping cream with coconut cream and soured milk with a plant-based alternative. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg