Description
Luxurious chocolate whipped cream cake with strawberries whispers pure indulgence from first glance. Rich chocolate layers mingle with silky cream and fresh strawberries, inviting you to savor each exquisite bite of this irresistible dessert.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 large eggs
- 1 cup milk
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
Whipped Cream Topping:
- 2 cups heavy cream
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
Strawberry Decoration:
- 2 cups fresh strawberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan thoroughly, ensuring complete coverage to prevent sticking.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl, creating a smooth, uniform dry mixture.
- In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until well combined and slightly frothy.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until a uniform chocolate batter forms without overmixing.
- Transfer the batter to the prepared pan, spreading evenly with a spatula to create a smooth surface.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and allow the cake to cool completely at room temperature for approximately 1 hour.
- While the cake cools, macerate the strawberries by combining them with sugar and lemon juice, letting them sit and release their natural juices.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff, glossy peaks form, creating a light and airy topping.
- Once the cake is fully cooled, spread the whipped cream evenly across the surface, creating a smooth, luxurious layer.
- Arrange the macerated strawberries artfully over the whipped cream, ensuring even distribution.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.
Notes
- Tap ingredients at room temperature to ensure smooth, even mixing and optimal cake texture.
- Avoid overmixing the batter to prevent a dense, tough cake by gently folding ingredients until just combined.
- Sift dry ingredients thoroughly to eliminate cocoa powder lumps and create a silky, uniform cake base.
- Test cake doneness carefully with the toothpick method, looking for moist crumbs rather than a completely clean stick.
- Chill cake tools like mixing bowls and whisk before whipping cream to help achieve faster, more stable peaks.
- Replace whole milk with non-dairy alternatives like almond or oat milk for a lactose-free version of the dessert.
- Dust cocoa powder or shaved chocolate on top for an elegant garnish that enhances the cake’s visual appeal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 395
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg