Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, diced
- 2 cups semi-sweet chocolate chips
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Rubber spatula
- Parchment paper
- Baking sheet
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Line the bottom of each pan with parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract and mix until combined.
4. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Mix until just combined.
5. Gently fold in the diced strawberries. Divide the batter evenly between the two prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire cooling rack to cool completely.
7. Place the chocolate chips in a microwave-safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.
8. Place one cake layer on a baking sheet lined with parchment paper. Pour the melted chocolate over the top and spread evenly. Place the second cake layer on top and pour the remaining chocolate over the top.
9. Place the cake in the refrigerator for 30 minutes to allow the chocolate to set.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 590
Fat: 28g
Carbohydrates: 78g
Protein: 7g
Substitutions for Ingredients:
- Unsalted butter: margarine or coconut oil
- Granulated sugar: brown sugar or coconut sugar
- Buttermilk: plain yogurt or almond milk
- Semi-sweet chocolate chips: dark chocolate chips or white chocolate chips
Variations:
- Add 1 teaspoon of ground cinnamon to the dry ingredients for a hint of spice.
- Substitute the buttermilk with coconut milk for a tropical twist.
- Add ½ cup of chopped walnuts or pecans for a crunchy texture.
- Use fresh raspberries or blueberries instead of strawberries.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a rubber spatula to fold in the strawberries and chocolate chips to avoid over-mixing.
- To make the cake extra moist, brush the cake layers with a simple syrup before adding the chocolate.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Top with fresh strawberries and a dollop of whipped cream.
- Drizzle with melted white chocolate.
Garnishes:
- Fresh strawberries
- Chopped nuts
- Whipped cream
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Espresso
- Red wine
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Always wash your hands before handling food.
- Keep raw ingredients separate from cooked ingredients.
- Refrigerate leftovers promptly.
Food History:
The origins of this cake are unknown, but it is believed to have originated in the United States in the early 1900s.
Flavor Profiles:
This cake has a sweet, rich flavor with hints of chocolate and strawberry.
Serving Suggestions:
This cake is best served at room temperature.
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