Happy birthday to me! It’s my birthday today so I figured I treat you to a virtual cake with this delicious chocolate cake with strawberries.

Chocolate cake with strawberries

Chocolate cake with strawberries

Every month a blogger friend and me do a – as we call it – blogshoot. We each come up with a couple of recipes and then we cook and shoot. That’s basilically the idea. Now one of our drawbacks is that we always think of too many things and usually the ones we do come up with are quite time consuming. This chocolate cake with strawberries is another example of maybe wanting to do too much is the time we had. But since it is my birthday today, I figured it was the perfect cake to share today!


And since it is also almost Valentine’s day that makes this chocolate cake with strawberries double perfect. Like I said, making it is a bit of work. You do need to set aside some time to be able to let the cake cooldown and prepare the filling. It’s not complicated, you just need to give it enough time.

As a filling we went for a deliciously creamy white chocolate buttercream. Which works perfectly with the strawberries and the dark chocolate of the cake.

Chocolate cake with strawberries

Make sure you leave the buttercream to whisk for long enough so it becomes this light and airy fluffy mixture. Also important to note that you should process it as soon as you add the white chocolate in. The chocolate can set making it harder to spread the cream on top of the cakes.

The strawberries give it the needed bit of freshness as this is a pretty heavy cake. So don’t slice it into big chunks. You can easily serve 12 people from this cake, even though it is not huge. But the double layers make it heavy.

Plus the amount of butter cream of course.

Also check the below recipes or check all Valentines recipes here:

Chocolate cake with strawberries

Chocolate cake with strawberries
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Chocolate cake with strawberries

Perfect for any type of party is this delicious chocolate cake with strawberries and a white chocolate butter cream
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 people


  • 2 18 cm baking tin


  • 175 gr flour
  • 250 gr sugar
  • 75 gr cacao powder
  • 1 tsp espresso powder optional
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs medium
  • 200 gr full fat milk
  • 75 gr sun flower oil
  • 1 tsp vanilla extract
  • 75 gr chocolate chopped

White chocolate buttercream

  • 200 gr white chocolate
  • 350 gr unsalted butter at room temperature
  • 100 gr icing sugar
  • 1 tsp vanilla extract

To decorate

  • 200 gr strawberries
  • mint


  • Preheat the oven to 175˚C/350˚ F
  • Take a large bowl and add the flour, sugar, cacao, espresso powder, baking powder and baking soda. Mix it together and while mixing add the milk.
  • Whisk it through and than add the eggs one by one. After each egg is added whisk through to make sure they are incorporated.
  • Finish by adding the sunflower oil and the vanilla and mix to a smooth batter. Add the pieces of chocolate with a spoon.
  • Cover your baking tin with baking paper and brush the sides with oil. Divide the batter into two equal parts. If you have two tins you can bake them at the same time. If not you can bake one after the other. It just takes a little longer.
  • Place half of the batter in each tin, smooth the surface and bake in the oven for about 40 minutes or until cooked through. Test this by inserting a wooden skewer.
  • Take out of the oven and leave to cool upside down. That way the top with flatten making it easier to fill later. Leave to cool to roomtemperature
  • While the cakes are cooling down, make the buttercream. Melt the white chocolate au bain marie. Leave this to cool to roomtemperature.
  • Add the soft butter, icing sugar and vanilla into the bowl of your food processor and whisk to a light and fluffy buttercream. Leave to whisk for about 10 minutes.
  • Add the cooled down chocolate and whisk it through. You're now ready to assemble the chocolate cake.
  • Place the first half on the counter with the flat side on top. Spread a generous layer of the buttercream on. Divide strawberries over the cream and add a small layer of cream on top of the strawberries. Place the second cake on top.
  • Cover the top of the cake with more buttercream and finish with some strawberries. Add some mint leaves to finish it off and keep in the fridge until eating.
Course: Cake and cookies
Cuisine: European
Keyword: chocolate, strawberries

Nutrition Information

Calories: 892kcal, Carbohydrates: 90g, Protein: 9g, Fat: 60g, Saturated Fat: 32g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 301mg, Potassium: 369mg, Fiber: 5g, Sugar: 66g, Vitamin A: 1204IU, Vitamin C: 15mg, Calcium: 176mg, Iron: 3mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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