Strawberries and Cream Chocolate Cake is your new favorite chocolate cake recipe. A single layer moist chocolate cake with a hint of espresso, topped with whipped cream, and macerated strawberries. This chocolate cake recipe is sure to be your new favorite dessert!
I've always had an interesting relationship with chocolate. Sometimes I love it, other times I hate - super finicky. However, one thing that I've always enjoyed is a good chocolate cake. Specifically, a soft, slight rich, and fluffy chocolate cake. That's exactly what this cake is - super moist, tender, chocolatey without being overbearing, and flavored with a tiny hint of espresso. Not to mention, the whipped cream topping with strawberries?! This recipe is like having a chocolate covered strawberry in the form of a cake.
It's not secret that here at Britney Breaks Bread, I love to bake. Everything from cake to cookies to biscuits to bread, I love it all. This Strawberries and Cream Chocolate Cake may be my new favorite baking recipe. It's not only easy, but it's freaking delicious!
I've been loving everything with berries as of late. Between my mixed berry shortcakes and mixed berry trifles, this cake is no different! This time however, it's berries and chocolate cake. Sounds yum right?! Not to mention, the strawberries that I picked up from Balducci's over the weekend were so sweet and perfectly ripe, I couldn't resist pairing them with this chocolate cake to make the ultimate desserts.
There are two rules of thumb that I think are absolutely necessary for keeping cake moist - add fats (oil, butter, sour cream etc) and do not over bake your cake! Of course there's more that goes into it, but here's where you start.
Also, be sure not to over mix your cake. I know that I say this with every single cake recipe that I have on the blog, but it's so critical. How do you know if you've over mixed your cake? If when you take a spoon of batter and drizzle it into the bowl and it's formed more of a dough, it's over mixed. The batter should be somewhat loose and able to be drizzled. If not, the cake may be a bit tough and dry.
So, start with the cake. Simply mix together dry ingredients in one bowl and wet ingredients in another. Then combine the two. Mix together hot milk and espresso powder and add that to the batter (this helps hydrate the flour which makes for a flavorful and moist cake). Fold the hot milk and espresso into the batter and then pour batter into a greased/parchment lined baking pan and bake for 40 minutes.
While the cake is baking, cut up some strawberries and add sugar and lemon juice. Toss together and put in the refrigerator. Then make some whipped cream simply by beating together sugar, heavy whipping cream, and vanilla extract. Add to the refrigerator until ready to use.
Once the cake is finished, allow it to cool completely (do not skip this step. if the cake is hot, the whipped cream will liquify and the cake will be soggy - yikes!). Layer whipped cream on top and add the strawberries on top. Garnish with mint if you like!
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