Easy chocolate strawberry cake

Ingredients for 8 servings:

Cake:

  • 1½ cups cake/pastry flour
  • 1½ teaspoons baking powder
  • 1 pinch salt (if you use unsalted butter then use ¼ teaspoon of salt)
  • 2 tablespoons unsweetened cocoa (dutch processed)
  • 6 tablespoons butter (softened)
  • 1 cup granulated sugar
  • 1 large egg (room temperature)
  • ½-1 teaspoon vanilla extract
  • ½ cup milk (2% or whole milk room temperature)

Extra:

  • ½ pound strawberries (hulled & cut in half)
  • 1-1½ tablespoons granulated sugar
  • 5-6 strawberries for garnishing (optional)

Chantilly cream:

  • 1 cup cream heavy/ whole / whipping cream with at least 30% fat content
  • ½ teaspoon vanilla extract
  • 2 tablespoons powdered sugar sifted

Steps:

  1. Pre-heat oven to 350°F (180°C), grease and flour or spray an 8 inch regular or spring form cake pan.

Cake:

  1. In a medium bowl whisk together flour, baking powder, salt and cocoa.

  2. In a medium bowl beat until light and fluffy the butter and sugar, approximately 5 minutes, reduce speed to medium low and add the egg, milk and vanilla beat to combine.

  3. Gradually add the dry ingredients and beat to combine.

  4. Spoon into prepared cake pan. Place cut strawberries on top and sprinkle with the sugar.

  5. Bake for 10 minutes, then reduce heat to 325°F (160°C) and bake for approximately 50-60 minutes. If cake starts to brown too much tent the cake with foil and continue baking. Test with a toothpick to check if the cake is done or has a few crumbs attached.

  6. Let cool 20 minutes in pan then move to a wire rack to cool completely. Serve with Chantilly Cream and fresh strawberries if desired. Enjoy!

Chantilly cream:

  1. In a medium bowl beat cream until soft peaks appear, then add the vanilla and sifted sugar, beat until stiff.