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Strawberries and Cream Chocolate Birthday Cake

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"Sure, you can buy a cake from a bakery or the grocery store, but this cake is the quickest, most foolproof way to say happy birthday I know. It's my go-to cake when I need to pull a dessert from up my sleeve for someone's special day. The cake layers can be baked ahead, but assemble the cake just before serving. The cake pans do not need to be oiled or floured."

List of Ingredients

Cake:
â—¦ 3 cups all-purpose flour
â—¦ 2 cups sugar
â—¦ ¼ cup plus 2 tablespoons unsweetened cocoa powder
â—¦ 2 teaspoons baking soda
â—¦ 1 teaspoon coarse salt
â—¦ ¾ cup safflower oil or other vegetable oil
â—¦ 2 teaspoons pure vanilla extract
â—¦ 2 tablespoons white vinegar
â—¦ 2 cups cold water

Filling:
â—¦ 2 pints heavy cream
â—¦ ¼ cup confectioners' sugar
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 quart strawberries, washed, hulled, and thinly sliced


Recipe

Preheat the oven to 350° F with a rack in the middle position. Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the center of the mixture, and add the oil, vanilla, vinegar, and cold water. Whisk until well combined. Divide the batter between two 8-inch cake pans.

Bake the cakes, side by side, for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pans on a wire rack.

Whip the cream to soft peaks in a large bowl. Add the sugar and vanilla and whip again until just stiffened; do not overwhip.

Slice the domed top off one cake round to make a flat surface and put it on a serving plate. Spread with a thick layer of the whipped cream. Top with a layer of half the strawberries. Top with the other cake round, domed side up, and spread it with another thick layer of whipped cream. Top with the remaining strawberries.

Slice and serve with any extra whipped cream and berries on the side.

Serves 8 to 10