Chocolate Strawberry Cake

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Chocolate Strawberry Cake

Ingredients
FOR THE CHOCOLATE CAKE
2 cups (250g) all-purpose flour
1¾ cups (350g) sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup (240ml) hot coffee or hot water

FOR THE STRAWBERRY FROSTING
1½ cups (340g) unsalted butter, softened
4 cups (500g) powdered sugar
½ cup (100g) strawberry puree (from fresh or frozen strawberries)
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk, if needed

DECORATION
Fresh strawberries (whole or halved)
Chocolate shavings or drizzle (optional)

Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans.

In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, mix milk, oil, eggs, and vanilla. Combine wet and dry, then stir in hot coffee or water until smooth. Batter will be thin. Divide into pans and bake 30–35 minutes. Cool completely.

For the frosting, puree strawberries and cook them down in a pan until thick (like jam). Let cool completely. Beat butter until creamy, then add powdered sugar gradually. Mix in strawberry puree and vanilla. If needed, add cream for a smooth consistency.

To assemble, place one cake layer on a stand, spread frosting on top, add the second layer, then frost the entire cake. Decorate with fresh strawberries and a drizzle of melted chocolate if desired.