Chocolate-Strawberry Cake
A decadent chocolate-strawberry cake featuring layers of moist chocolate sponge infused with strawberry jam, topped with fresh strawberries and rich chocolate frosting, perfect for celebrations.
Ingredients
Instructions
- In a medium bowl, sift together the flour, baking soda, and salt; set aside.
- In a larger mixing bowl, cream the butter and sugar until light and fluffy.
- Blend in melted chocolate and eggs.
- Beat mixture thoroughly.
- Stir in flour mixture alternately with milk. Beat thoroughly after each addition.
- Add strawberry jam and mix well.
- Fold in sliced strawberries.
- Pour batter into 3 greased and floured 9-inch cake pans.
- Bake in a 350°F (175°C) oven for 30 to 35 minutes.
- Frost with chocolate icing and top with fresh strawberries rolled in confectioners' sugar.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate instead of unsweetened. If you don't have fresh strawberries, frozen berries can be used, just ensure they're thawed and drained. To avoid a dense cake, be careful not to overmix once the flour is added. Additionally, you can substitute the strawberry jam with fresh puree for a more natural taste.
Serving Suggestions
Serve this delightful Chocolate-Strawberry Cake with a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Sylvester'S Chocolate Fudge Pudding for those looking to satisfy a serious chocolate craving. For a refreshing contrast, a side of whipped cream or a fruit salad can enhance the flavors beautifully.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If the cake has frosting, it’s best to keep it chilled. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds for a soft, gooey treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate-Strawberry Cake contains roughly 622 calories, with 12g protein, 104g carbohydrates, and 17g fat. It is an excellent source of iron (30% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1210mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate in this recipe?
Yes, you can use semi-sweet or dark chocolate for a richer flavor. Just adjust the sugar slightly if you prefer a less sweet cake. This will add depth to the cake and pair excellently with the strawberries.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking, as this can result in a dry texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Allow them to cool completely, then wrap tightly in plastic wrap and store in the refrigerator. Frost the cake just before serving to maintain freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).