Chocolate Strawberry Cake

 

Level: Easy

Total: 2 hr 30 min (includes cooling time)

Active: 30 min

Yield: 8 to 10 servings

 

This Valentine's Day, elevate chocolate-covered strawberries to a whole new level by combining the ingredients to make a rich dessert. Don't stop there, either! Add more strawberries and white and semisweet chocolate drizzles to your masterpiece as a celebration of this ideal flavour combination.

 

 

Ingredients

 

Nonstick cooking spray

 

1 1/4 cups all-purpose flour (see Cook's Note)

 

1 1/4 cups unsweetened cocoa powder

 

1 1/4 cups granulated sugar

 

1 teaspoon baking soda

 

1/2 teaspoon baking powder

 

1/2 teaspoon kosher salt

 

1 large egg plus 1 large egg yolk

 

1/2 cup sour cream

 

1/2 cup vegetable oil

 

2 teaspoons pure vanilla extract

 

1 pound strawberries (about 4 cups), hulled and thinly sliced, plus 5 whole strawberries, for decorating

 

1 ounce semisweet chocolate, chopped

 

1 ounce white chocolate, chopped

 

Directions

 

Cake with chocolate and strawberries

 

Set the oven's temperature to 350°F. Apply cooking spray to a 9-inch circular cake pan.

 

In a large bowl, mix together flour, sugar, baking soda, baking powder, and cocoa powder. Whisk together the egg, egg yolk, sour cream, oil, vanilla, and half a cup of boiling water.

 

Transfer the mixture to the ready-made cake pan. Gently press the sliced strawberries into the batter by scattering them over the top. 

 

Bake for 55 to 60 minutes, or until a tester inserted in the centre comes out clear. After transferring, chill for half an hour on a wire rack.

 

After circling the cake with a knife, flip it over onto a wire rack. After turning the cake over again, give it an hour or so to cool entirely.

 

After the cake cools, place the white and semisweet chocolates in different tiny microwave-safe bowls. The semisweet chocolate should be microwaved for 30-second bursts, stirring thoroughly with a rubber spatula in between, for approximately a minute, or until it is smooth and fully melted. Pour the melted chocolate over the cake. Melt and drizzle the white chocolate in the same way.

 

Use the whipped cream to decorate the cake's upper edge. The remaining five whole strawberries should be cut in half lengthwise, and the pieces should be arranged cut-side down around the cake's perimeter. 

 

Note from the Cook

We level off extra flour after spooning it into a dry measuring cup. (Scooping straight out of the bag compacts the flour, making baked items dry.)

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