Chocolate cake with strawberry filling and topped with whipped cream, delicious cake to treat your dear ones…
Valentine’s day is around the corner and I’m sure you all would be looking for some cool recipes to cook for your valentine. For me, a delicious cake would do all the magic. Who can possibly resist cakes??? So, for this Valentine’s day bake a cake from scratch and surprise your valentine.
More Recipes to make on Valentine’s day
Chocolate Pistachio covered strawberries
Chocolate Cake with Strawberry Filling and Whipped Cream Topping
Prep time
Cook time
Total time
Author: Thas
Ingredients
For making the cake
- All purpose flour- 1¼ cups
- Cocoa powder- ½ cup
- Baking soda- 1 tsp
- Salt- ½ tsp
- Butter, unsalted and softened- ½ cup or 1 stick
- Sugar- 1½ cups
- Eggs- 3, large
- Buttermilk- 1 cup
- Vanilla extract- 1 tsp
For making strawberry filling
- Fresh Strawberries, halved- 2 cups
- Sugar – 2 tbsp
For making whipped cream
- Heavy Whipping cream, cold – 2½ cups
- Confectioners sugar or powdered sugar – 3 tablespoons
Instructions
Making the cake batter
- Preheat the oven to 350 F or 175 C.
- Line a 9 inch cake pan with parchment paper, spread the bottom and sides of the pan with melted butter.
- Sift flour, cocoa powder, baking soda and salt together.
- Place the butter in the bowl of a stand mixer and beat until smooth and fluffy.
- If you don't have a stand mixer, use an electric hand mixer.
- To the creamed butter, add sugar and continue mixing.
- Add eggs, one at a time and mixing after each addition, mix till smooth, about 3 minutes.
- With the mixer on low speed, add half of the dry ingredients (flour/cocoa powder/baking soda and salt) and mix to combine.
- Add half of the buttermilk and continue mixing.
- If you don't have buttermilk: combine ½ cup yogurt with ½ cup water and add 1 cup.
- Using a spatula clean the sides of the bowl.
- Add the rest of the dry ingredients, mix well and add the remaining buttermilk and vanilla extract, combine well. Do not over beat the batter.
- Pour the batter onto the cake pan. Make sure the batter doesn't fill till the top of the pan, leave some room for the cake to rise.
- Bake for 45 minutes, insert a fork or sharp knife into the center of the cake, if it comes out clean, take the cake out of the oven. If not, bake for a few more minutes keeping the pan on the upper rack.
- Run a knife around the edge of the pan, immediately invert the cake onto a platter, it will fall nicely onto the platter.
- Allow the cake to cool down completely.
Making Strawberry filling
- In a saucepan, add the halved strawberries along with the sugar.
- Cook over medium heat, stirring occasionally for about 20 minutes till it’s mashed up and the sauce has thickened.
- Remove the pan from the heat and let the sauce cool down.
Making whipped cream
- Using a hand mixer or stand mixer, whip the heavy whipping cream along with sugar until stiff peaks form. Do not over beat the cream.
Filling the cake and frosting with whipped cream
- Using a sharp knife, cut the chocolate cake horizontally into 2 equal halves.
- Spread the strawberry filling on one of the cake halves, place the other half of the cake over it.
- Spread the whipped cream all over the cake, decorate according to your creativity, top with fresh strawberries, chocolate chips, sprinkles etc.
- Place the cake in the refrigerator for 2 to 3 hours or overnight, the cake will set well.
- Cut into wedges, serve and enjoy.
