Chocolate Strawberry Cake

  • Level:Easy
  • Total: 2 hr 30 min(includes cooling time)
  • Active: 30 min

  • Yield:8 to 10 servings

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
  2. 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.  
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.  

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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