Ingredients:For the Chocolate Cake: – 1 ¾ cups (220g) all-purpose flour – 1 ½ cups (300g) granulated sugar – ¾ cup (75g) unsweetened cocoa powder – 1 ½ teaspoons baking powder – 1 ½ teaspoons baking soda
– 1 teaspoon salt – 2 large egg – 1 cup (240ml) whole milk – ½ cup (120ml) vegetable oil – 2 teaspoons vanilla extract – 1 cup (240ml) boiling water
For the Strawberry Filling: – 1 pound (450g) fresh strawberries, hulled and sliced – ¼ cup (50g) granulated sugar – 1 tablespoon lemon juice
For the Chocolate Frosting: – 1 cup (230g) unsalted butter, at room temperature – 3 ½ cups (440g) powdered sugar – ½ cup (50g) unsweetened cocoa powder – ½ teaspoon salt – 2 teaspoons vanilla extract – ¼ cup (60ml) heavy cream
For Decoration: – Fresh strawberries, whole or halved – Chocolate shavings or curls (optional)
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
1. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add the eggs, milk, oil, and vanilla to the flour mixture and beat on medium speed until well combined. Reduce the speed to low and carefully add the boiling water. Beat on high speed for about 1 minute to add air to the batter.
Add Wet Ingredients: Add the eggs, milk, oil, and vanilla to the flour mixture and beat on medium speed until well combined. Reduce the speed to low and carefully add the boiling water. Beat on high speed for about 1 minute to add air to the batter.
For the Strawberry Filling:. Prepare Strawberries: In a medium owl, combine the sliced strawberries, sugar, and lemon juice. Toss to coat evenly and let sit for at least 30 minutes to macerate, releasing their juices.
For the Chocolate Frosting: Cream the Butter: In a large bowl, beat the butter on medium speed until creamy, about 2 minutes.
Add Dry Ingredients: Gradually add the powdered sugar and cocoa powder, beating on low speed until combined. Add Flavorings: Add the salt, vanilla extract, and heavy cream. Increase to high speed and beat for 3 minutes until the frosting is light and fluffy. Add more cream if needed to reach your desired consistency.
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