Description
A delicious Chocolate Strawberry Cake that perfectly combines rich chocolate and fresh strawberries, topped with creamy cream cheese frosting.
Ingredients
Scale
- 120 ml Milk (room temperature)
- 1 tsp Apple Cider Vinegar (or Lemon Juice)
- 65 g Plain Unsweetened Yogurt (or Greek-style plain yogurt)
- 65 g Cane Sugar (or castor sugar)
- 75 g Light Brown Sugar
- 1 tsp Vanilla Extract
- 80 ml Vegetable Oil (or any neutral oil)
- 160 g All-Purpose Flour
- 50 g Cocoa Powder (natural or Dutch processed)
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 110 ml Boiling Water (or brewed coffee)
- 450 g Fresh Strawberries (washed & diced into small cubes)
- 80 g Sugar (cane or castor)
- 8 g Corn Starch
- 15 ml Water (mixed with cornstarch)
- 42 g Fresh Strawberries (diced into small cubes)
- 180 g Butter (room temperature)
- 200 g Powdered Sugar (or icing sugar)
- 220 g Cream Cheese (soft at room temperature)
- 2 tsp Vanilla Extract
- 80 g Strawberry Filling (prepared and cooled)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together the milk and apple cider vinegar in a small bowl. Let it sit for about 5 minutes to curdle.
- Combine the yogurt, cane sugar, brown sugar, and vanilla extract in a large mixing bowl. Mix until smooth.
- Add the oil and the curdled milk mixture into your large bowl and mix well.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Carefully stir in the boiling water or brewed coffee.
- Divide the batter evenly into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- In a saucepan over medium heat, combine the diced strawberries and sugar for the filling. Cook for about 5 minutes until strawberries start to release their juices.
- Mix the cornstarch with water, then pour it into the saucepan. Stir until mixture thickens and bubbles.
- Remove from heat and let it cool completely.
- Beat the butter until creamy in a mixing bowl to make the frosting.
- Slowly add the powdered sugar, mixing until combined.
- Add the cream cheese and vanilla extract and beat until fluffy.
- Fold in the cooled strawberry filling.
- Assemble the cake by placing one layer on a serving plate, spreading half of the strawberry filling over it, adding a layer of frosting, and then placing the second layer on top. Spread remaining frosting over the top and sides of the cake, garnishing with additional diced strawberries if desired.
Notes
For best results, use room temperature ingredients and fresh strawberries. Store the cake in an airtight container for up to 2 days at room temperature or up to a week in the fridge.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg