Strawberry Chocolate Cake is the perfect springtime dessert! This single layer chocolate sheet cake is topped with a layer of strawberry cream cheese frosting, then another layer of a fudge-y chocolate frosting. It's perfect to bake and share with anyone who adores chocolate and strawberries.
Make and Bake the Cake
2 Preheat oven to 375°F. Spray a 9"x13" baking dish with nonstick baking spray, and set aside.
29 Melt the [wprm-ingredient text="8 tablespoons unsalted butter" uid="6"] and [wprm-ingredient text="4 oz. bittersweet chocolate baking bars" uid="7"] in a microwave-safe bowl in 30-second bursts in the microwave until melted and smooth.
3 Get out two mixing bowls for the batter.
4 In the larger of the two bowls, sift [wprm-ingredient text="1 cup all-purpose flour" uid="1"], [wprm-ingredient text="⅓ cup Dutch process cocoa powder" uid="2"], [wprm-ingredient text="1 ½ teaspoons baking powder" uid="3"], [wprm-ingredient text="1 ½ teaspoons baking soda" uid="4"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="5"]. Whisk to combine.
5 Measure the melted butter and chocolate baking bars into the smaller bowl (if they are not already in one.) Use a hand mixer or a stand mixer with the paddle attachment to blend them together.
6 When the butter and chocolate are well combined, measure in [wprm-ingredient text="1 cup granulated sugar" uid="8"]. Beat together until everything is incorporated.
7 Pour in [wprm-ingredient text="½ cup coffee" uid="9"] and [wprm-ingredient text="½ cup milk" uid="10"]. Mix until combined.
8 Add [wprm-ingredient text="3 eggs" uid="11"] and [wprm-ingredient text="2 teaspoons pure vanilla extract" uid="12"], beating until incorporated into the wet ingredients.
9 Sprinkle the dry ingredients into the wet ingredients, stirring until combined. You might have to scrape down the sides of the mixing bowl once or twice during this process to ensure everything has been mixed in.
10 Pour the cake batter into the prepared baking dish.
11 Bake for 20-23 minutes or until a toothpick comes out clean.
12 Let the cake completely cool before frosting. (I will sometimes pop my cake out of the baking dish and place it in the freezer once it’s cooled down some to speed this time up.)
Make the Strawberry Frosting
15 In the base of a blender, puree [wprm-ingredient text="½ cup strawberries" uid="16"].
16 When the strawberries have been blended, add [wprm-ingredient text="4 oz. cream cheese" uid="15"], and blend until smooth.
17 Add [wprm-ingredient text="1 ½ cups powdered sugar" uid="14"] to the blender, and continue blending until everything is well mixed.
Make the Chocolate Frosting
18 In a medium-sized bowl, whisk together [wprm-ingredient text="2 cups powdered sugar" uid="18"] and [wprm-ingredient text="¼ cup unsweetened cocoa powder" uid="19"].
19 Add [wprm-ingredient text="5 tablespoons milk" uid="20"], and whisk until smooth.
20 Set aside. Refrigerate if you make these in advance.
Frost the Cake
23 When the cake is completely cooled, drizzle the strawberry frosting on top of it. Spread it out with a butter knife or an offset spatula.
24 Place the cake in the freezer for 15-30 minutes so the strawberry frosting sets.
25 Once the strawberry layer has set, remove the cake from the freezer, and drizzle on the chocolate frosting.
26 Gently spread the chocolate frosting on top of the strawberry layer.
27 Place the cake in the freezer for another 15-20 to ensure the chocolate sets.
28 Slice the cake, and enjoy!
