Ingredients
Scale
Chocolate Cake
- 2 1/4 cups (270 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (64 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup (180 ml) very hot water
Chocolate Frosting
- 1 1/2 cups (340 g) unsalted butter, softened
- 3/4 cup (64 g) unsweetened cocoa powder
- 4 cups (480 g) powdered sugar, sifted
- 1/2 cup (120 ml) heavy cream, plus more only if needed
- 2 teaspoons vanilla extract
- 6 oz (170 g) semi-sweet chocolate, melted and cooled
- 1 pinch fine salt
Decoration
- 1 1/2 cups fresh strawberries, thoroughly dried
- 8–10 chocolate truffles
- 4 oz (115 g) milk chocolate, broken into chunky pieces
- 1/4 cup chocolate sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch square cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
- Add the eggs, milk, vegetable oil, and vanilla. Mix on low speed, then medium-low, just until smooth. Scrape the bottom and sides of the bowl.
- Slowly mix in the hot water. The batter will become quite thin. Do not add extra flour. Divide evenly between the two prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool the cakes in their pans for 10–15 minutes. Turn them onto wire racks, remove the parchment, and cool completely before frosting.
- Melt the semi-sweet chocolate for the frosting. Let it cool until fluid but no longer warm.
- Beat the softened butter for 2–3 minutes. Add cocoa powder. Gradually beat in the powdered sugar, alternating with the heavy cream.
- Beat in vanilla, salt, and cooled melted chocolate. Continue until the frosting is thick, fluffy, and spreadable.
- Place one cake layer on a square serving plate or cake board. Level it if necessary. Spread an even layer of chocolate frosting over the top and add the second cake layer.
- Apply a thin crumb coat over the entire cake. Refrigerate for 20–30 minutes.
- Cover the chilled cake with the remaining frosting. Use an offset spatula to form subtle horizontal ridges around all four sides and broad, natural swirls across the top.
- Wash and completely dry the strawberries. Keep some whole and cut several in half lengthwise.
- Arrange the strawberries, chocolate truffles, and irregular milk-chocolate chunks across the upper portion of the cake. Keep the arrangement abundant but slightly asymmetrical. Scatter chocolate sprinkles over the exposed frosting.
- Refrigerate for approximately 30 minutes before slicing. For clean slices, use a sharp knife warmed with hot water and wiped dry between cuts.
Notes
- The cake batter is intentionally thin after adding hot water.
- Do not frost warm cake layers.
- Melted chocolate must cool before being incorporated into the butter frosting.
- The crumb coat is important for the clean brown exterior shown in the finished cake.
- Strawberries must be thoroughly dry before touching the frosting.
- Add fresh strawberries as close to serving as practical for their best appearance.
- For the reference appearance, use two 8-inch square pans, not round pans.
- Keep the final frosting textured rather than perfectly polished.
- The decoration should remain slightly irregular rather than symmetrical.
- Refrigerate leftovers because of the fresh fruit and cream-containing frosting.
- Prep Time: 45 minutes
- Additional/Chill Time: 1 hour 30 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired