Chocolate Strawberry Cake

Take chocolate-covered strawberries to a whole new level this Valentine's Day.

  • Preparation Time30 mins
  • Cooking Time60 mins
  • DifficultyEasy
Nonstick cooking spray
150g all-purpose flour
150g unsweetened cocoa powder
150g granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg plus 1 large egg yolk
120g sour cream
120ml vegetable oil
2 teaspoons pure vanilla extract
1 pound strawberries (about 4 cups), hulled and thinly sliced, plus 5 whole strawberries, for decorating
30g semisweet chocolate, chopped
30g white chocolate, chopped
Store-bought whipped cream, for decorating
  1.   Preheat the oven to 180 degrees. 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.