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Irresistible Chocolate Cake With Fresh Strawberry Filling

The other day my sister called and asked if I could make her fiance a birthday cake for the party that night. I felt honored, but I only had a few hours to figure out what to make and the only suggestion she gave me was that he likes fruity cakes. Fruity cakes? He is English, perhaps he likes fruitcake, but I was not attempting fruitcake. I decided to improvise and make a chocolate cake with a few healthier options in the recipe with fresh strawberry filling and buttercream frosting. The cake turned out so delicious it was completely gone that night!  Not even one piece left to photograph the next day. Find out how to make this irresistible cake after the jump…

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  • Baked Cakes 1 of 6
    Baked Cakes
  • Fresh Strawberry Filling 2 of 6
    Fresh Strawberry Filling
  • Stacked Cakes With Fresh Strawberry Filling 3 of 6
    Stacked Cakes With Fresh Strawberry Filling
  • Buttercream Frosted Cake 4 of 6
    Buttercream Frosted Cake
  • Pretty Fresh Strawberries as Decorations 5 of 6
    Pretty Fresh Strawberries as Decorations
  • Cut Cake 6 of 6
    Cut Cake

    The only photo of the cake taken after it was cut, before it was devoured.

Chocolate Strawberry Cake Recipe

1 1/2 cups sugar

1 cup all purpose flour

1/2 whole wheat flour

1/4 finely ground almonds

3/4 cup unsweetened cocoa

1 1/2 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/4 cup melted butter

1/4 cup vanilla yogurt

1 1/2 teaspoons vanilla

1 cup hot water

Preheat oven to 350 degrees F. Grease and flour two 9 inch baking pans. Combine the dry ingredients, then add the eggs, milk, yogurt, butter and vanilla. Beat for 3 minutes on medium. Slowly add the hot water, don’t worry batter will be thin.  Divide evenly into prepared pans. Bake for 25 – 30 minutes or until toothpick comes out clean. Remove from oven and cool for 10 minutes, then remove from pans onto wire rack and allow to cool completely. The cakes will be thin. When cakes are cool place one on a cake stand and scoop a layer of strawberry filling and spread evenly so there is a nice thick layer. Gently place the other cake on top and frost with the buttercream frosting. For decoration cut strawberries in half and line the outside, place 1/3 cup of strawberry filling on top of the frosted cake and place a fresh, whole strawberry in the center.

Fresh Strawberry Filling Recipe

3 cups fresh strawberry hulled and cut into fourths

1/2 cup sugar

2 heaping tablespoons corn starch

Combine ingredients in a saucepan, stir and crush the berries.  Boil for 2 minutes or until thickened. Remove from heat and let cool. (I was short on time so I put the filling into a glass dish and set it in the refrigerator)

Buttercream Frosting Recipe

3 1/2 cups confectioners sugar

1/4 teaspoon salt

1/4 cup whole milk

1 teaspoon vanilla

1/2 cup butter

Mix the sugar and salt, add the butter and combine. Slowly add the milk and vanilla until smooth and creamy.

Gone in a bite: Your guests will love these miniature treat recipes!

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