Chocolate Cake with Strawberries
Updated: Feb 14, 2019
Our reliable, moist, rich and soft chocolate cake. We tested this recipe over the years and it works every time! Great chocolatey flavour, soft texture and so easy to make.
The carrier of the texture here is a mixture of butter and oil. Butter brings out rich chocolatey flavour and oil keeps the cake moist and fresh for longer. It's our reliable and easy go-to chocolate cake recipe.
The cake puffs up nicely which means you can prepare cake for any occasion - bake from 1.5 portion and layer with strawberry filling and icing for extra oomph.
All in all - easy and versatile Chocolate Cake recipe.
Yield: 16 servings
Active time: 20 minutes prep + 40 minutes baking + 30 minutes cooling
Tin: 21cm round tin with removable bottom or spring form
- 2 cups* (300g) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 200g unsalted butter
- 1 and 1/2 cup (300g) white granulated sugar
- 2 teaspoons vanilla extract
- 125 ml (1/2 cup) water
- 5 tablespoons Dutch Cocoa
- 125ml (1/2 cup*) oil
- 4 large eggs, cold/straight from the fridge, separated
*1 cup = 250ml cup
- 400g fresh Strawberries or other fruit
- Chocolate Ganache** - 100ml double cream, 100g coarsely chopped dark chocolate
- Strawberry coulis** or strawberry jam (250g) - for coulis 250g fresh strawberries, 2 Tablespoons confectioners' sugar, 25ml water.
- Strawberry Icing **
** explained below
1. Preheat oven to 180C. Line the bottom of the tin with parchment paper.
2. Prepare dry ingredients: Sift flour with baking powder and salt. Set aside.
3. Prepare wet ingredients: Melt butter, add sugar, sunflower oil and vanilla extract. Stir until combined. In a cup mix Cocoa powder with water and add to the butter/oil mixture. Stir on medium heat until sugar is fully dissolved (5 minutes). You want here thick and smooth consistency. Transfer chocolatey mixture to your main bowl - you will use lukewarm.
4. Prepare egg whites: In a separate bowl beat egg whites until firm (2-3 minutes). Set aside.
5. Combine: Once chocolate mixture (from Step 3) is lukewarm, slowly start adding to it your dry ingredients (from Step 2) and egg yolks - mix on low speed only until combined. Then, using spatula or wooden spoon, gently fold in egg whites. Don’t over mix.
6. Bake at 180C for 40 minutes or 60 minutes if baking from 1.5 portion. Check with chopstick if fully baked. Once baked, leave to cool in baking tin for 10 minutes, then run thin knife to loosen edges and let the cake cool for another 20 minutes before transferring to the cooling rack.
1. To decorate:
a) prepare strawberry coulis by mixing 1 cup of fresh Strawberries with 2 Tablespoons of confectioners' sugar, add 25ml of water and cook on medium heat for 15 minutes, stirring every so often. After that time the mixture will resemble thick strawberry paste. Spread the mixture on top of the cake. Good quality, smooth strawberry jam will work too! :)
b) prepare chocolate ganache - in a small pot bring 100ml double cream (38%) to boil and add 100g coarsely chopped Dark Chocolate. Stir until smooth, shiny and chocolatey ganache is achieved. Pour on top of the cake and decorate the top with strawberries. You may opt to leave some portion of ganache to sprinkle on top of the strawberries, you may also opt to dust with powdered sugar.
1. Make sure to stir cocoa mixture until sugar completely dissolves.
2. Use eggs straight from the fridge.
3. Don’t open the oven often, sit tight and wait until 35 minutes into baking, otherwise the cake may deflate.
4. Toppings - you can use all sort of seasonal fruit. Blueberries and roasted pistachios work well. You can prepare smooth blackberry or blackcurrant coulis or use jam and then apply the ganache. Raspberries and toasted almonds work well too.
5. Ganache - preferred option is dark chocolate. Milk/white usually loses shine quickly (or becomes too runny). Use good quality chocolate.
6. Invest in freeze dried strawberries for richer flavour and thicker texture and consistency of filling and icing.