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Strawberry Chocolate Cake with Strawberry Cream Cheese Frosting Recipe

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4 from 14 reviews

This Strawberry Chocolate Cake combines rich, moist chocolate layers with fresh strawberry jam and cream cheese frosting, creating a deliciously balanced dessert perfect for any celebration. Featuring homemade strawberry jam, a tender cocoa cake base, and creamy strawberry-infused frosting, the cake layers are filled and decorated with fresh strawberries for an elegant finish.

Ingredients

Strawberry Jam

  • 500 g strawberries (fresh or frozen)
  • 50 g granulated sugar
  • 1 tablespoon water

Chocolate Cake

  • 190 g all-purpose flour
  • 75 g natural cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 115 g unsalted butter (melted)
  • 100 g light-tasting oil
  • 100 g granulated sugar
  • 100 g brown sugar
  • 2 large eggs (room temperature)
  • 330 g milk (room temperature)

Strawberry Cream Cheese Frosting

  • 250 g cream cheese (softened to room temperature)
  • 115 g unsalted butter (softened to room temperature)
  • 100 g powdered sugar
  • 70 g strawberry jam (from above)
  • 1 teaspoon vanilla extract
  • 200 g strawberries (finely diced)
  • 7 strawberries (halved for decoration)

Instructions

  1. Make Strawberry Jam: In a small pot, combine strawberries, granulated sugar, and water. Cook over medium-high heat, stirring occasionally until it boils. Allow the foam to settle and continue cooking until the mixture thickens to a jam-like consistency that parts when stirred and then slowly merges back.
  2. Cool Jam: Transfer the jam to a bowl and refrigerate until completely cooled, ready for cake filling and frosting.
  3. Prepare Cake Pans: Preheat oven to 350°F (175°C). Line bottoms of two 6-inch round cake pans with parchment paper and set aside.
  4. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  5. Mix Wet Ingredients: In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and beat until smooth.
  6. Combine Batter: Add half the flour mixture to the wet ingredients, then half the milk, mixing gently to combine. Repeat with remaining flour and milk until the batter is smooth but not overmixed.
  7. Fill Cake Pans: Divide batter evenly between pans (approximately 540 g each). Smooth the surface with a spatula and gently tap pans to remove air bubbles.
  8. Bake Cakes: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean with moist crumbs.
  9. Cool Cakes: Let cakes cool in pans for 10 minutes, then run an offset spatula around edges to loosen. Invert onto wire racks and cool completely before frosting.
  10. Prepare Frosting: Using an electric mixer, beat softened butter until creamy. Add cream cheese and beat until smooth and fluffy.
  11. Add Sugar and Flavor: Incorporate powdered sugar on low speed until combined. Mix in cooled strawberry jam and vanilla extract, beating until smooth. Transfer a portion to a piping bag and cut tip off.
  12. Level Cake Layers: If cake tops have domed, use a serrated knife to level them. Then slice each cake horizontally to create four even layers total.
  13. Assemble Cake Layers: Place first cake layer on a turntable. Pipe a ring of frosting around the edge to create a barrier.
  14. Fill with Jam and Strawberries: Spread 4 tablespoons of strawberry jam within the frosting ring, smooth with an offset spatula, then evenly layer diced strawberries on top.
  15. Repeat Layers: Place next cake layer on top and repeat filling process until all four layers are stacked.
  16. Apply Crumb Coat: Spread a thin layer of frosting all over the assembled cake to seal in crumbs. Use a cake scraper to remove excess and smooth the surface.
  17. Final Frosting and Decoration: Apply a final thick coat of frosting, smoothing with a spatula or scraper and creating texture swirls. Decorate the top by pressing halved strawberries around the cake surface.

Notes

  • Use room temperature ingredients (eggs, milk, cream cheese, butter) to ensure a smooth batter and frosting.
  • Allow cakes to cool completely to avoid melting the frosting during assembly.
  • Feel free to substitute light oil with vegetable or canola oil for a neutral taste.
  • The homemade strawberry jam can be prepared in advance and refrigerated for up to one week.
  • For best results, use fresh, ripe strawberries especially for decoration and filling.
  • When leveling cake layers, use a serrated knife gently to avoid tearing the cake crumb.

Find it online: https://dishcooks.com/strawberry-chocolate-cake-with-strawberry-cream-cheese-frosting-recipe/