Description
A moist and decadent chocolate cake layered with rich strawberry filling and whipped cream frosting, perfect for any special occasion.
Ingredients
Scale
- 2 pounds fresh strawberries, divided, stems removed
- 2 cups granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons instant coffee powder
- 1 teaspoon salt
- 1 cup oat milk or whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 3/4 cup mini chocolate chips
- 2 tablespoons chocolate sauce
- 2 cups cold heavy whipping cream
- 1 1/4 cups powdered sugar
- 1 1/4 cups cooled strawberry filling
- Shaved chocolate, optional, for topping
- Fresh strawberries, for decorating
Instructions
- Make the strawberry filling: In a saucepan, combine 1 pound of strawberries, sugar, lemon juice, water, and cornstarch. Bring to a boil, then reduce to a simmer for 20 minutes until thickened. Allow to cool, then puree until smooth.
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- Mix the dry ingredients: In a large mixing bowl, whisk together flour, 2 cups granulated sugar, cocoa powder, baking powder, baking soda, instant coffee powder, and salt.
- Combine wet ingredients: Add milk, oil, eggs, and vanilla to the dry mixture. Mix until just combined, then fold in the chocolate chips. Gradually pour in boiling water, stirring until the batter is smooth and well mixed.
- Bake the cake: Pour the batter into the prepared Bundt pan and bake for about 45 minutes. Check for doneness using a toothpick—if it comes out clean, your cake is ready. Allow it to cool in the pan for 15–20 minutes before inverting onto a wire rack.
- Prepare the frosting: In a clean bowl, beat the cold heavy whipping cream until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks are achieved. Gently fold in the cooled strawberry filling.
- Assemble the cake: Once the cake is cool, slice it horizontally into two layers. Between the layers, spread chocolate sauce, add strawberry filling, and top with whipped cream frosting. Frost the outside of the cake with the remaining frosting.
- Decorate and chill: Garnish with fresh strawberries and optional shaved chocolate. Refrigerate until ready to serve.
Notes
For a delightful presentation, serve on a cake stand and dust with powdered sugar or drizzle chocolate sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: chocolate cake, strawberry dessert, bundt cake, easy dessert, family gathering