strawberry chocolate cake

Directions

• Step 1: Make the Strawberry Jam
• Combine the strawberries, granulated sugar, and water in a small saucepan.
• Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Watch carefully because the foam may rise as the berries cook.
• Continue cooking until the berries break down and the mixture thickens. The jam is ready when a spatula drawn across the bottom briefly leaves a clear path before the mixture slowly flows back together.
• Transfer the jam to a bowl and refrigerate until completely cool. Reserve 70 g, approximately ¼ cup, for the frosting and about 200 g for the cake filling. The exact amount available will depend on how much the jam reduces.
• Step 2: Prepare the Cake Pans
• Preheat the oven to 350°F / 175°C.
• Line the bottoms of two 6-inch round cake pans with parchment paper. Lightly grease the sides if needed.
• Set the pans aside while you prepare the batter.
• Step 3: Mix the Dry Ingredients
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• Break up any cocoa powder lumps so the dry ingredients are evenly distributed.
• Step 4: Mix the Wet Ingredients
• In a large bowl, whisk the melted butter, vegetable oil, granulated sugar, and brown sugar until combined.
• Add the eggs and whisk until the mixture looks smooth.
• Make sure the melted butter is warm rather than hot before adding the eggs.
• Step 5: Finish the Chocolate Batter
• Add half of the dry mixture to the wet ingredients and stir gently.
• Pour in half of the milk and mix until just combined.
• Repeat with the remaining dry mixture and milk.
• Stop mixing as soon as no dry streaks remain. The batter should be smooth without being overworked.
• Step 6: Bake the Cake Layers
• Divide the batter evenly between the two prepared pans, approximately 540 g per pan.
• Smooth the tops with a spatula.
• Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
• Cool the cakes in their pans for 10 minutes.
• Run a thin spatula around the edges, carefully turn the cakes out onto a wire rack, and let them cool completely.
• Step 7: Make the Strawberry Cream Cheese Frosting
• Beat the softened butter with an electric mixer until creamy.
• Add the softened cream cheese and beat until smooth, scraping down the sides of the bowl as needed.
• Add the powdered sugar and mix on low speed until incorporated.
• Add the cooled strawberry jam and vanilla extract. Beat until the frosting is evenly colored and creamy.
• Transfer a small portion of the frosting to a piping bag fitted with a cut tip. Keep the remaining frosting ready for assembling the cake.
• Step 8: Prepare the Cake Layers
• If the cakes have domed tops, use a serrated knife to level them.
• Carefully slice each cake horizontally into two even layers, creating four layers in total.
• Place the first layer on a cake stand or turntable.
• Step 9: Fill and Stack the Cake
• Pipe a ring of frosting around the outer edge of the first cake layer. This creates a barrier that helps keep the strawberry filling in place.
• Spread approximately 4 tablespoons of strawberry jam inside the ring.
• Scatter a portion of the diced strawberries evenly over the jam.
• Add the next cake layer and repeat the frosting ring, jam, and fresh strawberry filling.
• Continue until all four cake layers are stacked, finishing with the final cake layer on top.
• Step 10: Frost and Decorate
• Spread a thin layer of frosting over the entire cake to seal in loose crumbs.
• Refrigerate briefly if the cake feels unstable or the frosting becomes too soft.
• Apply the remaining frosting in an even layer, smoothing the sides and top with a cake scraper or offset spatula.
• Create decorative swirls on top and arrange the halved strawberries over the frosting.
• Chill the cake until the frosting is firm enough to slice cleanly.