Description
A delightful layered chocolate cake featuring a juicy strawberry filling and a glossy chocolate shell, perfect for weeknight indulgence or special occasions.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 1/2 cup Vegetable Oil
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Boiling Water
- 2 cups Fresh Strawberries
- 1 tablespoon Lemon Juice
- 8 ounces Dark Chocolate
- 2 tablespoons Coconut Oil
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round pan.
- Whisk together the dry ingredients until combined.
- Beat the wet ingredients in a separate bowl until smooth.
- Pour the wet ingredients into the dry, then stir in boiling water until smooth.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes.
- While the cake cools, prepare the strawberries with lemon juice.
- When cool, slice the cake horizontally or add strawberry mixture to the center.
- Melt chocolate and coconut oil until silky, then let cool slightly.
- Pour chocolate over the assembled cake and chill briefly to firm the shell.
Notes
Use ripe strawberries for best flavor. For a gluten-free version, substitute with gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg