Imagine a dessert so decadent, so irresistibly delicious, that it transforms an ordinary moment into a spectacular culinary experience. This Chocolate Whipped Cream Cake with Strawberries is not just a dessert - it's a magical symphony of rich chocolate, billowy whipped cream, and fresh, vibrant strawberries that will make your guests think you've trained in a Parisian pastry kitchen. Whether you're looking to impress at a dinner party or simply treat yourself to an extraordinary homemade delight, this recipe promises to be your new go-to dessert that looks gourmet but is surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 cup strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the whipped cream, chill a mixing bowl and whisk attachment in the refrigerator for 15 minutes.
- Whip the heavy cream with powdered sugar until stiff peaks form, about 3-4 minutes.
- Once the cake is completely cool, spread the whipped cream evenly over the top.
- Arrange sliced strawberries decoratively on top of the whipped cream.
- Refrigerate the cake for at least 1 hour before serving to allow the whipped cream to set.
- Slice and serve chilled, garnishing with additional strawberries if desired.
Tips
- • Always ensure your butter and eggs are at room temperature for smoother batter mixing • Sift dry ingredients to prevent lumps and create a more uniform cake texture • Chill your mixing bowl and whisk before whipping cream for maximum volume • Don't overmix the cake batter - this can lead to a tough, dense cake • Use fresh, ripe strawberries for the most vibrant flavor and appearance • For a more intense chocolate flavor, use high-quality cocoa powder • Let the cake cool completely before adding whipped cream to prevent melting • Refrigerate the cake for at least an hour before serving to allow flavors to meld and cream to set • For a professional touch, use a piping bag to create decorative whipped cream patterns
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 110mg
