Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup fresh strawberries, diced
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the cake pans and line them with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
3. In a small mixing bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix with an electric mixer on medium speed until well combined.
5. Gradually add the boiling water to the batter while mixing on low speed. Mix until well combined.
6. Fold in the diced strawberries and chocolate chips with a rubber spatula.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
10. Remove the cakes from the pans and let them cool completely on a cooling rack.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 435
Fat: 16g
Carbohydrates: 70g
Protein: 6g
Sodium: 440mg
Sugar: 49g
Substitutions for ingredients:
- You can use any type of milk instead of regular milk.
- You can use any type of oil instead of vegetable oil.
- You can use any type of chocolate chips instead of semisweet chocolate chips.
Variations:
- You can substitute the strawberries with raspberries or blueberries.
- You can add chopped nuts to the batter for extra crunch.
- You can add a layer of whipped cream or frosting between the two cake layers.
Tips and tricks:
- Make sure to dice the strawberries into small pieces to distribute them evenly throughout the cake.
- Don't overmix the batter, or the cake will be tough.
- Let the cakes cool completely before frosting them.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake in the refrigerator for up to 5 days.
Reheating instructions:
- You can microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh strawberries and whipped cream.
- Drizzle melted chocolate over the top of the cake.
Garnishes:
- Fresh strawberries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too wet, try reducing the amount of boiling water in the recipe.
Food safety advice:
- Make sure to wash the strawberries before dicing them.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Chocolate cake has been a popular dessert since the 18th century.
- Strawberries were first cultivated in France in the 18th century.
Flavor profiles:
- Rich chocolate flavor with bursts of sweet strawberry.
Serving suggestions:
- Serve the cake as a dessert after dinner.
- Serve the cake at a birthday party or special occasion.
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Taste: Sweet, Rich, Fruity, Chocolatey