Chocolate Wet Cake with Strawberry

by

Introduction:
Chocolate Wet Cake with Strawberry is a luscious, moist chocolate cake topped with fresh strawberries and a rich chocolate ganache. This dessert is perfect for any occasion, combining the deep, intense flavor of chocolate with the fresh, juicy sweetness of strawberries. It’s sure to satisfy any chocolate lover’s cravings.

Ingredients Quantities:

For the Cake:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Ganache:

  • 8 ounces (225g) dark chocolate, finely chopped
  • 1 cup (240ml) heavy cream

For the Strawberry Topping:

  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice

Optional Additions:

  • Whipped cream for serving
  • Fresh mint leaves for garnish

Instructions:

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
  • Stir in the boiling water until the batter is smooth. The batter will be thin.
  • Pour the batter evenly into the prepared cake pans.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.

2. Prepare the Ganache:

  • Place the finely chopped dark chocolate in a heatproof bowl.
  • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  • Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes to melt the chocolate.
  • Stir the mixture until smooth and glossy. Allow the ganache to cool slightly before using.

3. Prepare the Strawberry Topping:

  • In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Mix well and let it sit for 15 minutes to macerate.

4. Assemble the Cake:

  • Place one of the cooled cakes on a serving plate. Spread a layer of ganache over the top.
  • Place the second cake layer on top. Pour the remaining ganache over the top and sides of the cake, allowing it to drip down the sides.
  • Arrange the macerated strawberries on top of the cake.

Tips for Success:

  • Make sure to use boiling water in the cake batter; it helps to bloom the cocoa powder and create a rich chocolate flavor.
  • Allow the ganache to cool slightly before pouring it over the cake to achieve the perfect consistency.
  • Use fresh, ripe strawberries for the best flavor and presentation.

Nutritional Estimate:
(Per Serving, based on 12 slices)

  • Calories: 450
  • Fat: 28g
  • Saturated Fat: 16g
  • Cholesterol: 80mg
  • Sodium: 320mg
  • Carbohydrates: 49g
  • Fiber: 4g
  • Sugars: 34g
  • Protein: 6g

Recommendation:
Chocolate Wet Cake with Strawberry is best served slightly chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy this indulgent dessert that combines the richness of chocolate with the freshness of strawberries!

Leave a Comment