Rich soft chocolate

The deep chocolate flavor combines with an amazingly moist texture in this fantastic cake that'll make any chocolate lover smile. The smooth frosting on top perfectly contrasts with the soft cake underneath, while fresh strawberries add a fruity kick and eye-catching appeal. This treat brings together simplicity and elegance for a taste experience that works just as well for everyday enjoyment as it does for special moments.

The first time I made this cake for a family gathering, everyone went wild for it. Even my uncle, who barely touches sweets, asked for seconds. What makes me really happy is that despite looking fancy and tasting amazing, it's surprisingly easy to make. The cake forgives small mistakes and turns out great even for baking beginners.

Delicious secret

• High cocoa content: Gives a rich chocolate taste without seeming fake
• Melted butter: Creates that special softness and rich mouthfeel
• Balance: The perfect mix of sweetness and bitterness makes this cake work for all taste buds
• Topping: The creamy glaze melts with your first bite and makes everything taste better
• Strawberries: Bring freshness and tartness, stopping the sweetness from taking over
• Salt: A tiny bit in the batter lifts the chocolate flavor and adds depth
• Milk and butter: This combo creates perfect moisture in the finished cake

What really impressed me is how long this cake stays moist. Even on the third day, it's still wonderfully juicy and fresh. This comes from the perfect balance of ingredients and the slow cooling method after baking that locks moisture inside.

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Ingredient breakdown

• Flour: Creates the cake's structure and should be sifted for a lump-free result
• Eggs: Hold everything together, add lightness to the batter and help it rise
• Baking powder: Makes the batter expand and gives that perfectly airy texture
• Cocoa powder: Provides the intense chocolate flavor and should be high quality
• Sugar: Not just sweetens but also helps with moisture and keeps the cake fresh longer
• Salt: Boosts the chocolate taste and balances the sweetness
• Melted butter: Makes the cake juicy and gives it a rich flavor
• Milk: Ensures moisture and a soft texture in the finished cake
• Baking chocolate: For the topping, needs to be good quality for perfect shine and taste
• Heavy cream: Combines with chocolate to create an irresistible ganache
• Strawberries: Add freshness and create a fruity contrast with the chocolate

I suggest not skimping on the chocolate choice. A good baking chocolate with at least 55% cocoa guarantees intense flavor and perfect melting properties. For a truly luxurious result, you can also use a mix of dark and milk chocolate, creating a wonderful balance between intensity and sweetness.

Preparation steps

Preparation:

Heat your oven to 180 degrees with fan. Butter a cake pan or line it with parchment paper. Get all ingredients ready and melt the butter. The butter shouldn't be too hot, just melted, so it won't cook the eggs when added to the batter.

Make the batter:

In a large bowl, mix flour, baking powder, cocoa, sugar and salt. Make sure there aren't any lumps in the cocoa. In a separate bowl, beat the eggs, then add the warm melted butter and milk, mixing well. Now pour the wet ingredients into the flour mixture and stir until you get a smooth batter. Don't overmix, just until everything comes together.

Baking:

Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for 35 to 40 minutes. Baking time can vary depending on your oven, so check after about 30 minutes with a toothpick. If it comes out with a few moist crumbs, the cake is perfect. It shouldn't be completely dry to keep its moistness.

Cooling:

First let the baked cake sit for 10 minutes in the pan, then turn it out onto a rack and let it cool completely. This slow cooling helps develop the full flavor and ensures the cake stays moist. Cooling too quickly could dry it out.

Make the ganache:

Finely chop the chocolate and put it in a heat-resistant bowl. Bring the cream to a boil in a small saucepan and immediately pour it over the chopped chocolate. Let it sit for a minute to melt the chocolate, then gently stir until you get a smooth, shiny mixture. Let the ganache cool until it thickens slightly but still flows.

Finish the cake:

Place the cooled cake on a serving plate and cut it into pieces. Pour the ganache evenly over the top so it runs slightly down the sides. Cut the fresh strawberries in half and arrange them decoratively on the cake. For a special touch, you can sprinkle the strawberries with a bit of powdered sugar or add a sprig of mint.

Pleasure moments

• Chocolate: Contains substances like theobromine and phenylethylamine that boost your mood
• Senses: The interplay between warm chocolate and fresh fruit wakes up all your senses
• Occasions: A good chocolate cake can make special occasions better or brighten gloomy days

In my family, this cake now has a permanent spot at birthdays. What started as a simple recipe for Sunday coffee quickly became the most requested dessert at family gatherings. My daughter especially loves helping with the strawberry decoration. What personally excites me about this recipe is how versatile it is. Depending on the season, I vary the fruits and so have a version suited to each time of year. In summer with fresh berries, in fall with caramelized pears, and in winter with orange segments.

Serving ideas

This soft chocolate cake tastes great on its own, but can be made even better with the right accompaniments. A scoop of vanilla ice cream creates a heavenly contrast with the intense chocolate and melts slightly on the still-warm cake. For special occasions, I suggest a lightly salted caramel sauce, poured over the cake, which gives it a surprisingly deep flavor. Purists will enjoy it with a cup of aromatic espresso, whose bitter notes perfectly balance the cake's sweetness and highlight the chocolate flavor.

Creative variations

This versatile basic batter works wonderfully for variations and can adapt to personal preferences. For fans of intense flavors, you can mix a tablespoon of instant coffee into the batter, which enhances the chocolate note without tasting like coffee. A chocolate-orange version can be created by adding grated orange zest to the batter and a few drops of orange essential oil to the ganache. For a nutty variation, I suggest mixing chopped hazelnuts or almonds into the batter and decorating the finished cake with roasted nuts. This version is particularly tasty in fall and winter.

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Storage tips

Thanks to its moist consistency, this chocolate cake stays fresh and delicious for a long time. In a cake dome or airtight container, it keeps at room temperature for up to four days. The ganache also protects the cake from drying out. If you want to keep it longer, I suggest storing the cake without the fruit in the refrigerator, where it stays fresh for up to a week. Before serving, let the cake come back to room temperature for about an hour and only garnish it with fresh fruit at that point. For longer storage, you can also freeze individual slices and thaw them slowly as needed.

Finding this recipe changed my baking approach. Before, I thought impressive cakes had to be complicated and require many steps. This chocolate cake proved me wrong. It shows that sometimes, a few well-matched ingredients give the best result. What still amazes me is the excitement this simple cake creates. There's hardly a better feeling than seeing faces light up when I serve it. Try this recipe and see for yourself how a simple chocolate cake can become an unforgettable moment of pleasure.

Frequently Asked Questions

→ Why is my chocolate cake dry instead of soft?

It's usually from baking it too long. Stick to 35-40 mins and check with a knife or toothpick. Not enough fat or liquid in the batter? Here, melted butter and milk are key for moisture.

→ Can I use a different pan shape?

Of course! A round pan about 26 cm works great. For a thicker version, pick a smaller pan (like 20 cm), but add an extra 10-15 mins in the oven.

→ What type of chocolate should I use for the frosting?

That’s up to your taste! Dark chocolate with 60% cocoa gives a rich flavor. For something sweeter, go for milk chocolate or mix both. The final flavor depends on the chocolate’s quality.

→ Can the strawberries be swapped for other fruits?

Sure thing! Raspberries, blackberries, bananas, or cherries all work well. In colder months, try pears or oranges. Even without fruit, just the chocolate frosting is delicious.

→ Can the cake be made ahead of time?

Yes! Bake it the day before, cover it, and keep it at room temp. Make the frosting and add the fruit just before serving. It stays fresh for 3-4 days and even gets softer.

→ Will the cocoa make the cake taste too bitter?

Nope, the sugar balances the cocoa’s bitterness. That’s what gives it a bold chocolate flavor. Want it milder? Cut cocoa to 120 g and bump up the flour a little.