Description
A delightful cake combining chocolate and fresh strawberries, perfect for brightening any day.
Ingredients
Scale
- 2 cups All-Purpose Flour (sub for gluten-free if you must)
- 2 cups Granulated Sugar (brown sugar for flavor explosion!)
- 3/4 cup Unsweetened Cocoa Powder (Dutch-process for ultimate smoothness)
- 1 tablespoon Baking Powder (keep it fresh, please)
- 1 teaspoon Baking Soda (omit if using self-rising flour)
- 1 teaspoon Salt (sea salt is a fancy alternative)
- 1 cup Buttermilk (Yogurt mixed with vinegar works)
- 1/2 cup Vegetable Oil (melted coconut oil?)
- 2 large Eggs (Flaxseed meal and water as your vegan besties)
- 2 teaspoons Vanilla Extract (try almond if you’re feeling risky)
- 1 cup Boiling Water (seriously, no substitutes!)
- 2 cups Fresh Strawberries (any berries are fair game)
- 1 tablespoon Lemon Juice (lime juice speaks too!)
- 8 ounces Dark Chocolate (semi-sweet? Let’s not fight over it!)
- 2 tablespoons Coconut Oil (or veg oil, but we want that texture)
Instructions
- Preheat your oven to 350°F.
- Grab a mixer—let’s cream together that sugar and vegetable oil.
- Add in your eggs, buttermilk, and vanilla.
- Slowly mix in the dry ingredients and then your boiling water.
- Pour into cake pans and bake for about 30-35 minutes until a toothpick comes out clean.
- While that’s baking, melt your chocolate and stir in coconut oil.
- Pour chocolate over your cooled cakes and allow it to set.
- Add strawberries on top to decorate.
Notes
You can bake the cake a day in advance and keep it in the fridge until ready to glaze. It’s also suitable for vegan diets with some tweaks.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, chocolate, strawberries, dessert, baking