Since strawberries are in season, what better way than to use it in a cake? I find that strawberries go really well with chocolate and coffee and so I thought to combine all three to make this cake. I made a few small tweaks to my tried and tested eggless rich, fudgy chocolate cake recipe and viola! 😀
Upon baking the strawberries dehydrate a bit and the flavour gets concentrated. It is like a burst of flavour in your mouth. This cake got over quicker than expected and hence I couldn’t get a proper picture of the slice. I will make it again and get a better picture! The cake is moist, slightly fudgy and chocolatey. Exactly what I was going for! 😀
Ingredients: (Serves 10)
- Strawberries- 170 grams
- All purpose or plain flour – 1 1/2 cups or 187 grams
- Granulated Sugar – 1 cup+ 2 tablespoons or 230 grams
- Baking powder- 3/4 teaspoon
- Cocoa powder – ½ cup + 2 tablespoons or 75 grams
- Baking soda – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Oil – ½ cup / 118 ml
- Coffee extract- 2 tablespoons or use same amount strong coffee decoction
- Buttermilk- 1 cup or 240 ml (If you don’t have buttermilk, use 1 cup milk+1 tsp vinegar)
- Warm water- 2 tablespoons
- Cornflour- 1 tbsp
Preheat the oven to 350 degree F or 180 degree C. Line a 22 cm cake tin with parchment paper and grease the sides and paper with little oil. Sieve flour, cocoa powder, cornflour, salt, baking powder and baking soda to a dry bowl. Sift it 3 more times and whisk until combined. Sifting of the flour is a very important step so do not skip this. Clean, wash and completely pat dry the strawberries. Cut strawberries into quarters. To butter milk add sugar and mix until dissolved.
Add the oil and water and beat it well. Add the coffee extract and beat it until it is well combined. Add the wet ingredients to the dry and mix until just combined.
Pour into greased tin. Then place the strawberries cut side up over the batter and bake for 15 mins. Make sure you place the strawberries evenly and not merely in the centre because if too many strawberries are placed in the centre only, the sides will rise and centre will look sunken. Turn down oven to 170°C and bake for a further 40 mins or until a skewer inserted in the centre comes out clean or with a few crumbs attached. Check in 2-3 places for doneness. If browning too much, cover the top with foil. Allow it to cool completely before flipping it onto a wire rack and then a plate. Serve it with whipped cream. I find that the cake tastes better the next day! 🙂
Note- the end cake will be bumpy because the batter has risen through the gaps. If the centre is still slightly fudgy after 35 minutes at 170 degrees C, cover with foil and bake until done.