Description
A decadent Strawberry Chocolate Cake featuring layers of moist chocolate cake, homemade strawberry jam, and creamy strawberry cream cheese frosting. Perfectly balanced with fresh strawberries and a luscious frosting for a delightful dessert experience.
Ingredients
Scale
Strawberry Jam
- 500 g strawberries, fresh or frozen
- 50 g granulated sugar
- 1 tablespoon water
Chocolate Cake
- 190 g all-purpose flour
- 75 g natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115 g unsalted butter, melted
- 100 g light-tasting oil
- 100 g granulated sugar
- 100 g brown sugar
- 2 large eggs, room temperature
- 330 g milk, room temperature
Strawberry Cream Cheese Frosting
- 250 g cream cheese, softened to room temperature
- 115 g unsalted butter, softened to room temperature
- 100 g powdered sugar
- 70 g strawberry jam, from above
- 1 teaspoon vanilla extract
Filling and Toppings
- 200 g strawberries, finely diced
- 7 strawberries, halved for decoration
Instructions
- Make Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally, until it boils and thickens into jam consistency where it parts and slowly comes back together when dragged with a spatula. Transfer to a bowl and chill until ready to use.
- Prepare Chocolate Cake Batter: Preheat oven to 350°F and line two 6-inch round cake pans with parchment paper. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and whisk until smooth. Alternate adding half the flour mixture and half the milk, mixing just until combined after each addition.
- Bake Cake Layers: Divide batter evenly (about 540 g per pan) and smooth surfaces. Bake for 45 minutes or until a toothpick comes out mostly clean with some crumbs. Cool in pans 10 minutes, then release edges and cool completely on wire racks.
- Make Strawberry Cream Cheese Frosting: Beat softened butter until creamy. Add cream cheese and beat until smooth. Add powdered sugar and beat on low until combined. Mix in strawberry jam and vanilla extract, beating until fully incorporated. Transfer some frosting to a piping bag for assembly.
- Assemble the Cake: Level cake layers and cut each in half to make four layers. Place first layer on turntable, pipe a ring of frosting on edge. Fill center with 4 tablespoons of strawberry jam and spread evenly. Add diced strawberries on top. Repeat with remaining layers.
- Crumb Coat and Final Frost: Apply a thin crumb coat and scrape off excess frosting. Apply final coat, smooth with a scraper, and add swirls. Decorate top with halved strawberries.
Notes
- Ensure eggs and milk are at room temperature for better batter consistency.
- When making the jam, keep an eye on simmering to avoid burning or excessive foaming.
- Use a serrated knife carefully to level the cake layers evenly.
- Chill the cake briefly before applying the final frosting coat for easier handling.
- Leftover strawberry jam can be stored in the fridge for up to a week.
