Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- 9-inch round cake mold
- Mixing bowls
- Whisk and spatula
- Cooling rack
- Saucepan
Ingredients
- 3 cups flour
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 0.5 teaspoon salt
- 3 eggs
- 1 cup oil
- 1 cup buttermilk or homemade substitute
- 1 cup whole milk
- Juice of 2 lemons
- 2 teaspoons vanilla essence
- 2 cups sugar
- 100 g butter
- 2 cans condensed milk
- 150 g powdered milk
- 200 g chopped strawberries
Instructions
- Preheat oven to 350°F (180°C) and prepare the cake mold with butter and flour.
- Make buttermilk by mixing 1 cup of milk with juice of 2 lemons; let sit for 15 minutes.
- Sift flour, cocoa powder, baking soda, and salt in one bowl, and whisk eggs, oil, buttermilk, and vanilla in another.
- Gradually add dry ingredients to wet mixture, folding gently, then stir in sugar until incorporated.
- Pour batter into the mold and bake for 25 minutes; cool in the mold for 10 minutes before transferring to a rack.
- For filling, melt butter, then stir in condensed milk and powdered milk until smooth; fold in chopped strawberries.
- Cut the cooled cake into layers, spread strawberry filling between layers, and top with melted chocolate and decorations.
Notes
You can substitute buttermilk with a mixture of milk and lemon juice.
For extra moisture, brush cake layers with simple syrup before assembling.
Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for a week.
Freeze individual slices for up to 3 months, but remember to thaw overnight in the fridge before serving.
Use room-temperature eggs for a smoother batter, and don't skip sifting the dry ingredients to avoid lumps in your cake. Enjoy this delightful treat at any special occasion!
For extra moisture, brush cake layers with simple syrup before assembling.
Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for a week.
Freeze individual slices for up to 3 months, but remember to thaw overnight in the fridge before serving.
Use room-temperature eggs for a smoother batter, and don't skip sifting the dry ingredients to avoid lumps in your cake. Enjoy this delightful treat at any special occasion!
Nutrition
Calories: 350kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 2mg
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