I made this cake for a friend’s birthday recently and it was a hit! The cake has a rich chocolate flavor so pairing it with fresh strawberries and whipped cream lightens it up quite a bit and gives it more of a summery feel.

Chocolate Cake
Prep Time: 15 minutes
Total Time Required: 1 hour
Yields: 10-12 servings
Ingredients
- 2 cups all purpose flour
- 2 cups cane sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk (I used almond)
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Directions
- Preheat oven to 350 degrees and spray two 9-inch cake pans with nonstick spray
- Combine flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder in a large bowl (bowl of a stand mixer if available)
- Bring one cup of water to a boil
- While the water is heating, add milk, vegetable oil, eggs and vanilla to dry mixture and beat on medium speed until well combined
- Carefully mix in the boiling water
- Pour batter evenly into the two greased cake pans and bake for 30-35 minutes or until a toothpick comes out clean, rotating the cakes halfway through
- Allow cakes to cool for 10 minutes in the pan before transferring to cooling racks
- Frost when cakes are completely cool

Chocolate Buttercream Frosting
Total Time Required: 10 minutes
Yields: enough for 1 cake (potentially with extra)
Ingredients
- 3 sticks butter (1 1/2 cup), softened
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1/2 cup milk (I used almond)
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder
Directions
- Cream together butter and cocoa powder until smooth
- Add sugar and milk and mix on high speed
- Add vanilla extract and espresso powder and mix until combined
- Frosting should be thick and hold form but should not dry
- Refrigerate until cake is ready to frost

Whipped Cream
Total Time Required: 10 minutes
Yields: 2 cups whipped cream
Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners sugar
Directions
- Add heavy whipping cream to the bowl of a stand mixer and beat until peaks form
- Beat in vanilla and confectioners sugar for additional 30 seconds
- Refrigerate and serve cold!

Frost cake once completely cool. Decorate with sliced strawberries.
Serve cake with sliced strawberries and a dollop of whipped cream.
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