Chocolate Cake With Strawberries

1 serving

• 1 ½ cups all-purpose flour
• ½ tsp Salt
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ½ cup unsweetened cocoa powder
• ¾ cup hot water
• 50 x 3 Lurpak Butter Blocks
• 1 cup sugar
• 3 eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup milk
• ¼ cup strawberry jam
• 200g dark chocolate, chopped 
• 150ml whipping cream

Chocolate Cake With Strawberries


  1. Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit. Butter and flour a rectangular cake pan.
  2. Sift together flour, baking powder, baking soda and salt into a medium bowl; set aside. In a small bowl, whisk together cocoa powder and hot water.
  3. Beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, beat in vanilla and cocoa powder mixture.
  4. Add one third of the flour mixture to the butter mixture and beat well. Add half of the milk and beat until well incorporated. Beat in another third of the flour mixture then second half of the milk. End with the last third of the flour mixture and beat until all is well combined.
  5.  Pour batter in cake pan and top it with strawberry jam. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan, and allow to cool completely before glazing.
  7. For the glaze, bring the cream to a boil, pour it over the chocolate chunks and whisk until soft. Leave for 5 minutes or until it thicken. Coat the cake with the chocolate mixture and decorate with strawberries. Chill for up to 10 hrs.
  8. Remove from fridge 1 hour before serving, and sprinkle with icing sugar.

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