Do you want strawberries and chocolate? Combine these two substances on this scrumptious strawberry cake with chocolate frosting. It’s a easy cake with wonderful presentation. Bon appetit!!!
INGREDIENTS FOR STRAWBERRY CAKE WITH CHOCOLATE FROSTING
Here you will discover all of the substances wanted to make this recipe:
- Strawberries – The primary ingredient of this recipe.
- Eggs – Makes the cake extra comfortable and fluffy.
- All-purpose flour – Gives consistency and is the bottom of the dough.
- Granulated sugar – Sweetness and taste.
- Butter – Makes the cake comfortable and tastier.
- Vanilla extract – Adds aroma and taste.
- Milk – Makes the cake comfortable and fluffy.
- Baking powder – Rising agent.
- Chocolate – Dark chocolate.
- Powdered sugar – For garnish.
Below you’ll discover the right measurement of all substances and the step-by-step information for this recipe.
HOW TO MAKE STRAWBERRY CAKE WITH CHOCOLATE FROSTING
Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a spherical cake pan with margarine and mud with some flour.
Step 2: Wash the strawberries and take away the stem. Cut the strawberries into quarters and put aside.
Step 3: Beat the sugar, eggs and the butter till receive a homogeneous and creamy combination. Add the milk, vanilla extract and blend for two to three minutes till it’s properly integrated. Add the flour and the baking powder and beat till a creamy combination. Finally, fold with a spatula the strawberries within the dough.
Step 4: Pour the dough into the ready pan and bake for about 45 minutes.
Step 5: When the cake is cooked, flip it out onto a plate and let cool to room temperature.
Step 6:
For the frosting: In a big bowl, place the darkish chocolate damaged into small items and the recent milk. Let the chocolate soften for two to three minutes. Whisk till receive a creamy combination.
Step 7: Pour the chocolate cream over the cake and unfold it with a spatula. Garnish with sliced strawberries, sprinkle with powdered sugar and serve.
RECIPE TIPS
Use these two methods to know when a cake is finished:
Toothpick take a look at: Insert a toothpick into the middle of the cake. If it comes out clear with no batter sticking to it, the cake is finished. If there are nonetheless some moist crumbs or batter caught to the toothpick, go away the cake within the oven for just a few extra minutes.
Finger take a look at: Gently press the middle of the cake along with your finger. If it springs again and does not go away an indentation, the cake is finished. If you discover that your finger leaves indents whenever you press down, put the cake again within the oven for just a few extra minutes and test once more.
Some tricks to stop the cake from sinking:
If the cake is taken out of the oven earlier than it’s absolutely cooked within the middle, it could collapse because it cools. Use a toothpick to check whether or not the cake is cooked, it ought to come out clear when inserted into the middle of the cake.
Do not open the oven door whereas the cake is cooking, sudden temperature modifications also can have an effect on the cake’s construction, resulting in the cake sinking.
Always be certain to preheat the oven earlier than putting the cake within the oven.
Strawberry cake with chocolate frosting
Do you want strawberries and chocolate? Combine these two substances on this scrumptious strawberry cake with chocolate frosting. It’s a easy cake with wonderful presentation. Bon appetit!!!
- 250 grams (8 3/4 ounces) strawberries
- 4 giant eggs
- 200 grams (1 1/2 cups) all-purpose flour
- 150 grams (2/3 cup) granulated sugar
- 100 grams (1/2 cup) butter to room temperature
- 1 teaspoon vanilla extract
- 50 ml (1/4 cup) milk
- 2 teaspoons baking powder
- 200 grams (7 ounces) darkish chocolate
- 125 ml (1/2 cup) sizzling milk
- 100 grams (3 1/2 ounces) sliced strawberries
- Powdered sugar for garnish
- For the cake:
Preheat the oven to 180ºC (350ºF). Grease a spherical cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and mud with some flour. - Wash the strawberries and take away the stem. Cut the strawberries into quarters and put aside.
- In an electrical mixer, beat on medium pace the sugar, eggs and the butter till receive a homogeneous and creamy combination. Add the milk, vanilla extract and blend for two to three minutes till it’s properly integrated. Add the flour and the baking powder and beat till a creamy combination. Finally, fold with a spatula the strawberries within the dough.
- Pour the dough into the ready pan and bake till a toothpick inserted within the middle comes out clear, about 45 minutes (the time depends upon the oven).
- When the cake is cooked, flip it out onto a plate and let cool to room temperature.
- For the frosting:
In a big bowl, place the darkish chocolate damaged into small items and the recent milk. Let the chocolate soften for two to three minutes. Whisk till receive a creamy combination. - Pour the chocolate cream over the cake and unfold it with a spatula. Garnish with sliced strawberries, sprinkle with powdered sugar and serve.
Servings: 12 slices
Prep Time:35 m
Cook Time:45 m
Total Time:1:20 h
INGREDIENTS
- For the cake:
- For the frosting:
INSTRUCTIONS
% DAILY VALUE
Calories 299
Total Fat 14 g(18%)
Saturated Fat 8.5 g(42%)
Cholesterol 85 mg(28%)
Sodium 93 mg(4%)
Total Carbohydrate 38.5 g(14%)
Protein 6 g
