Welcome to a world where chocolate and strawberries unite in a symphony of flavors. This chocolate whipped cream cake is not just a dessert; it’s an experience. Perfect for any occasion, it’s guaranteed to impress with its rich chocolate layers, light whipped cream, and fresh strawberries.
Why This Recipe Works
- The combination of rich chocolate cake and light whipped cream creates a perfect balance of flavors and textures.
- Fresh strawberries add a refreshing contrast to the decadent chocolate, making each bite unforgettable.
- This recipe is surprisingly simple, requiring no fancy techniques or hard-to-find ingredients.
- It’s versatile, allowing for various substitutions and additions to suit any taste.
- The visual appeal of this cake is undeniable, making it a showstopper at any gathering.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 lb fresh strawberries, hulled and sliced
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
- Piping bag (optional)
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal. This step ensures your cakes will come out perfectly without sticking.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This combination of dry ingredients will give your cake its rich chocolate flavor and perfect rise.
Add Wet Ingredients
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth. Then, stir in the boiling water. The batter will be thin, but that’s what makes the cake incredibly moist.
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Whip the Cream
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This light and fluffy whipped cream will be the perfect complement to the rich chocolate cake.
Assemble the Cake
Place one cake layer on your serving plate. Spread a generous layer of whipped cream over the top, then arrange half of the sliced strawberries on top. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries. For an extra touch, you can pipe additional whipped cream around the edges.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before you start. This helps them combine more smoothly. When whipping the cream, chill your bowl and beaters in the freezer for 10 minutes beforehand to ensure the cream whips up nicely. If you’re short on time, you can use store-bought whipped cream, but homemade really makes a difference. To prevent the strawberries from making the cake soggy, add them just before serving. Finally, for a more intense chocolate flavor, you can add a tablespoon of espresso powder to the dry ingredients.
Recipe Variations
- For a nutty twist, add a layer of chopped toasted hazelnuts or almonds between the cake layers.
- Substitute the strawberries with raspberries or a mix of berries for a different flavor profile.
- Add a layer of chocolate ganache under the whipped cream for an extra chocolatey experience.
- For a tropical version, use sliced bananas and toasted coconut flakes instead of strawberries.
- Make it a mocha cake by adding a tablespoon of instant coffee granules to the boiling water.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store at room temperature. However, it’s best to assemble the cake with the whipped cream and strawberries no more than a few hours before serving to prevent the cream from deflating and the strawberries from making the cake soggy.
Can I use frozen strawberries?
While fresh strawberries are recommended for their texture and flavor, you can use thawed frozen strawberries in a pinch. Just make sure to drain them well to avoid excess moisture in the cake.
How do I store leftovers?
Store any leftover cake in the refrigerator, covered, for up to 2 days. The whipped cream may start to deflate after the first day, but the cake will still taste delicious.
Summary
This chocolate whipped cream cake with strawberries is a decadent, yet surprisingly simple dessert that’s perfect for any occasion. With its rich chocolate layers, light whipped cream, and fresh strawberries, it’s sure to be a hit. Plus, it’s versatile enough to customize to your liking. Give it a try and prepare to be amazed!