Step-by-Step Instructions
Follow these easy instructions to bring this luscious cake to life:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, beat together the sugar, eggs, and vanilla until fluffy and lightened in color. Gradually add the milk and vegetable oil, mixing well to combine.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Slowly mix the dry ingredients into the wet mixture. Go slowly to ensure a smooth batter.
- Carefully stir in the boiling water; the batter will be thin which is perfectly fine.
- Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool completely in their pans.
For the Strawberry Filling:
- In a saucepan over medium heat, combine strawberries, sugar, lemon juice, cornstarch, and water. Cook this mixture, stirring frequently, until it thickens, about 5-10 minutes. Allow it to cool before using.
Assembling the Cake:
- Once your chocolate cakes are cooled, level the tops if necessary. Spread an even layer of the strawberry filling on the first cake layer, and place the second layer on top.
For the Frosting:
- In a mixing bowl, beat the softened butter until it’s creamy. Gradually incorporate the powdered sugar and cocoa powder until smooth. Finally, mix in the heavy cream and vanilla, continuing to beat until you reach a smooth consistency.
- Frost the top and sides of your cake, and garnish with additional strawberries if you’re feeling fancy!
Best Ways to Enjoy It
Serve this cake at room temperature, and consider pairing it with a dollop of whipped cream or even a scoop of vanilla ice cream. For an elegant touch, drizzle chocolate sauce over each slice or sprinkle with powdered sugar before serving. You could even serve it with a fresh fruit salad to balance the rich chocolate and complement the strawberries.
Keeping Leftovers Fresh
Store any leftover cake in an airtight container at room temperature for up to three days. If you find yourself with more cake than you can handle, you can freeze slices; simply wrap each piece in plastic wrap and a layer of aluminum foil. It will remain fresh for about two months.
Tricks for Success
- Room Temperature Eggs: Using eggs at room temperature helps them to blend better, resulting in a fluffier cake.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to a tough cake.
- Leveling: If your cakes dome slightly during baking, leveling them with a serrated knife will allow for a more stable assembly.
Creative Twists
- Add Mint: For a refreshing touch, consider adding chopped fresh mint leaves to the strawberry filling.
- Flavored Frosting: Swap the vanilla extract for almond or peppermint for a different flavor profile.
- Chocolate Variations: Incorporate dark chocolate or white chocolate into the frosting for various taste experiences.
FAQs
What is the prep time for this cake?
You’ll spend about 20 minutes prepping the ingredients, and with baking and cooling, the total time is around 1.5 to 2 hours.
Can I make this cake ahead of time?
Absolutely! You can prepare the cakes a day in advance and assemble them when you’re ready to serve. This actually allows the flavors to meld beautifully.
Is there a substitute for eggs in this recipe?
Yes, you can use applesauce or a commercial egg replacement. Generally, 1/4 cup of applesauce can replace one egg.
By following this guide, you’ll not only create a stunning cake but also make unforgettable memories with every bite. Enjoy baking!
