Moist Chocolate Cake with Strawberries
- 600g (3 cups US or 2 1/4 cups EU) granulated sugar
- 250g (1 3/4 cups sliced or 9 oz) strawberries
- 190g (1 1/2 cups or 6.7 oz) all-purpose flour
- 140g (5 oz or 1/2 cup) unsalted butter
- 120g (1 cup US or 3.9 oz) unsweetened cocoa powder
- 3 large eggs
- Heavy cream for serving
1. Preheat your oven to 175°C (350°F).
2. Melt the butter, then set it aside to cool.
3. Whisk together the eggs and sugar in a separate bowl until they become light and fluffy.
4. Add the cooled melted butter to the egg mixture and whisk until well combined.
5. Sift the cocoa powder and flour together, then gently fold them into the egg mixture until fully incorporated.
6. Grease a 22-24 cm (9-inch) springform pan with butter and dust it with flour. Pour the cake batter into the prepared pan.
7. Bake the cake in the middle of the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. To serve, wash the strawberries and pat them dry with a paper towel.
10. Whip the heavy cream until stiff peaks form.
11. Serve the cake with fresh strawberries and a dollop of whipped cream on top.
- mixing bowl
- whisk
- rubber spatula
- springform pan
- wire rack
- oven
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