Description
This scientifically formulated Strawberry Chocolate Cake guarantees success by managing moisture and temperature for a perfect bake. It features a rich, moist chocolate sponge made with a precise blend of fats, layered with a structurally stable cream cheese frosting enhanced by a concentrated strawberry reduction.
Ingredients
- All-Purpose Flour (190g)
- Natural Cocoa Powder (75g)
- Granulated Sugar (including 50g for jam)
- Brown Sugar
- Eggs (room temperature)
- Milk (room temperature)
- Melted Butter
- Light Oil
- Baking Powder
- Baking Soda
- Salt
- Fresh or Frozen Strawberries (500g for jam reduction, plus fresh diced and halved berries for filling and decoration)
- Water (1 tablespoon)
- Softened Butter (for frosting)
- Cream Cheese
- Powdered Sugar
- Vanilla
Instructions
- In a small pot, combine 500g strawberries, 50g granulated sugar, and 1 tablespoon of water. Cook over medium-high heat until it reaches a boil. Reduce the heat and simmer until the mixture reaches a jammy consistency, passing the “spatula test.” Transfer to a bowl and chill to at least 40°F (4°C) before use.
- Preheat your oven to 350°F (175°C). Line the bottoms of two 6-inch round pans with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting the cocoa powder is highly recommended.
- In a separate large bowl, whisk the melted butter, oil, and sugars. Add the room temperature eggs one at a time, whisking vigorously to create a smooth, homogenous emulsion.
- Alternate adding the dry ingredients and the milk in two stages. Start with half the dry mix, then half the milk, and repeat. Mix only until the last streak of flour disappears.
- Divide the batter evenly (approximately 540g per pan). Bake for 40-45 minutes until the internal temperature reaches 205°F (96°C). Let the cakes cool in the pan for exactly 10 minutes before transferring them to a wire rack for total cooling.
- For the frosting, beat the softened butter until creamy, then incorporate the cream cheese. Gradually add the powdered sugar, followed by 70g of your chilled strawberry reduction and vanilla until the frosting is thick enough to hold a stiff peak.
- Level your cakes and slice each in half to create four layers. Pipe a frosting ring around the edge of the first layer to act as a dam. Fill the center with 4 tablespoons of jam and a layer of diced strawberries. Repeat this for each layer. Apply a thin crumb coat, refrigerate for 20 minutes to set the structure, then finish with a final coat of frosting and halved strawberries.
Notes
For the absolute best texture and flavor development, ensure that your milk, eggs, and all frosting ingredients (butter, cream cheese, jam) are at the specified temperatures. Using cold ingredients is the primary cause of seized batters and lumpy frostings. Remember to remove the finished cake from the refrigerator about an hour before serving so the chocolate sponge can soften and the flavors can fully express themselves.
- Prep Time: 40 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking (Modified Creaming)
- Cuisine: American