Take chocolate-covered strawberries to a whole new level this Valentine’s Day by baking the ingredients into a decadent cake. And don’t stop there! Garnish your creation with more strawberries and drizzled semisweet and white chocolate for a true celebration of this perfect flavor pairing.
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour (see Cook’s Note)
- 1 1/4 cups unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg plus 1 large egg yolk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 pound strawberries (about 4 cups), hulled and thinly sliced, plus 5 whole strawberries, for decorating
- 1 ounce semisweet chocolate, chopped
- 1 ounce white chocolate, chopped
- Store-bought whipped cream, for decorating
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
- Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
- Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
- Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
- Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
- Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 373 |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 31 g |
| Protein | 5 g |
| Cholesterol | 44 mg |
| Sodium | 257 mg |
Reviews
The cake turned out great! I did not add the strawberries on top before putting it in the oven, but it still turned out good. The cake was rich, but with ice cream it was amazing!
I followed this recipe to a T. I will never make it again. Baked for 50 minutes in my new, calibrated oven. It was very dry and the thinly sliced strawberries, open to anyone’s interpretation as far as thickness, were scary looking, both shriveled and brown, I tried melting the chocolate as directed, but it started to burn before it was thin enough to drizzle on the cake. I ended up tossing it on in clumps by spoon. I should have melted it in a double boiler. The directions specify store bought whipped cream. The video shows it being piped out of a pastry bag. They don’t have that kind in any store I’ve ever shopped. You have to whip your own, or use the can of spray whipped cream like I did, which did not stay pretty more than 5 minutes. This cake was for a birthday party with relatives. I was very embarrassed to serve it. Watching the video first, with the exception of the whipped cream, would not have helped as it was basically a fast forward of tossing ingredients in a bowl.
Cake was dry and crumbly. Strange texture being mushy in the middle with the strawberries and dry around the edges. Looked great, but was a huge fail.
Love this recipe! The cake was really moist. It took about 15 minutes longer in the oven than the recipe says, but I think we used an 8” pan instead of 9”.
Well. I’m GF so I subbed out flour for gf flour cut with potato starch to lighten it up. Added extra egg. Turned out great.