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–+ servings

Chocolate Strawberry Delight

Discover the perfect blend of rich chocolate, creamy condensed milk, and fresh strawberries in this easy-to-make, crowd-pleasing Chocolate Cake. Ideal for any occasion!
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 8 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups flour
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla essence
  • 2 cups sugar
  • 2 cans condensed milk
  • 200 g chopped strawberries
  • 100 g butter
  • 150 g milk powder

Equipment

  • 9-inch cake mold
  • Baking sheet
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack
  • Long, sharp knife
  • Saucepan

Method
 

  1. Preheat your oven to 350°F (180°C), grease the cake mold, and line the bottom with parchment paper.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt, then set aside.
  3. In another bowl, whisk the eggs, oil, buttermilk, and vanilla essence until smooth.
  4. Add the dry ingredients to the wet mixture in two batches, stirring gently with a spatula, then mix in the sugar.
  5. Pour the batter into the prepared mold and smooth the top, then bake for 25 minutes or until a toothpick comes out clean.
  6. Let the cake cool in the mold for about 10 minutes, then turn it out onto a wire rack to cool completely.
  7. Melt the butter in a saucepan, then add the condensed milk and milk powder, stirring until smooth; fold in the chopped strawberries.
  8. Assemble the cake by placing one layer on a serving plate, spreading filling on top, repeat with remaining layers, finishing with a layer of cake.

Nutrition

Calories: 400kcalCarbohydrates: 60gProtein: 6gFat: 16gSaturated Fat: 8gCholesterol: 45mgSodium: 330mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 250IUVitamin C: 4mgCalcium: 150mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Tap the pan gently on the countertop after pouring in the batter to release any air bubbles. Store the cake in an airtight container in the refrigerator for up to 5 days, or freeze individual slices wrapped tightly for up to 3 months.
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