Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup sliced strawberries
- 1/4 cup sliced almonds
Special Equipment Needed:
- 8-inch round cake pan
- Parchment paper
- Pastry bag with a small round tip
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. To make the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the chocolate chips.
8. To assemble the cake, cut the cake in half horizontally. Place the bottom layer on a serving plate and pipe a ring of cream around the edge. Fill the center with sliced strawberries.
9. Place the top layer of the cake on the strawberries and press down gently. Pipe a ring of cream around the edge of the top layer and fill the center with more sliced strawberries.
10. Sprinkle sliced almonds on top of the cream and strawberries.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
Bake at 350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Total fat: 23g
Saturated fat: 13g
Cholesterol: 95mg
Sodium: 270mg
Total carbohydrate: 52g
Dietary fiber: 3g
Total sugars: 35g
Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Semisweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Sliced strawberries can be substituted with raspberries or blueberries.
- Sliced almonds can be substituted with chopped hazelnuts or pecans.
Variations:
- Instead of using strawberries, try using other fruits such as peaches, kiwis, or mangoes.
- Add a layer of chocolate ganache between the cake layers for extra chocolate flavor.
- Use white chocolate chips instead of semisweet chocolate chips for a different flavor.
Tips and Tricks:
- Make sure the cake is completely cooled before assembling it.
- Use a serrated knife to cut the cake in half horizontally for a clean cut.
- If you don't have a pastry bag, you can use a ziplock bag with a small hole cut in the corner to pipe the cream.
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Let the cake come to room temperature before serving.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Decorate the top of the cake with fresh flowers or edible gold leaf for a more elegant presentation.
Garnishes:
- Fresh strawberries or raspberries
- Chocolate shavings
- Whipped cream
Pairings:
- Serve with a cup of coffee or tea for a delicious dessert.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of sour cream to the batter.
- If the cake is too moist, reduce the amount of milk in the recipe.
Food Safety Advice:
- Make sure to wash your hands and all equipment before starting to prepare the recipe.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
- Fraisier cake originated in France and is traditionally made with strawberries and cream.
Flavor Profiles:
- Rich chocolate flavor with a creamy and fruity filling.
Serving Suggestions:
- Serve the cake as a dessert after a dinner party or special occasion.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Rich, Sweet, Chocolatey, Moist, Fruity