Introduction
Transform everyday ingredients into a decadent yet wholesome chocolate cake, perfect for satisfying your sweet tooth without compromising on nutrition! This recipe focuses on simple techniques and wholesome ingredients to create a moist, flavorful cake that’s surprisingly easy to make. It’s the perfect balance of richness and lightness, making it ideal for any occasion.
Why This Works
This recipe works because it perfectly marries the intense indulgence of chocolate with the bright, refreshing tang of strawberry jam. The simple method ensures a consistently moist cake, while the use of whole wheat flour adds a subtle nutty flavor and a boost of fiber, making it a healthier alternative to traditional chocolate cakes. This recipe is easily adaptable to dietary needs and preferences, making it a versatile choice for everyone.
Key Ingredients
- 🍫 1 ½ cups all-purpose flour (or substitute with whole wheat flour for added fiber)
- 🥚 2 large eggs
- 🥛 1 cup milk (dairy or non-dairy)
- ☕ ½ cup unsweetened cocoa powder
- 🍯 ¾ cup honey or maple syrup (adjust to your desired sweetness)
- 🧈 ½ cup unsalted butter, melted
- 🥄 1 teaspoon baking soda
- 🧂 ½ teaspoon salt
- 🍓 ½ cup strawberry jam (choose a low-sugar option for a healthier treat)
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
2️⃣ In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3️⃣ In a separate bowl, whisk together the eggs, milk, melted butter, and honey until well combined.
4️⃣ Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5️⃣ Pour the batter into the prepared baking pan and spread evenly.
6️⃣ Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8️⃣ Once cooled, spread the strawberry jam evenly over the top of the cake.
Handy Tips
- For a richer chocolate flavor, use dark cocoa powder.
- If you don’t have honey or maple syrup, you can use granulated sugar, but reduce the amount slightly to compensate for the different sweetness levels.
- To make this cake gluten-free, substitute all-purpose flour with your favorite gluten-free blend.
Heat Control
Baking at 350°F (175°C) ensures even cooking and prevents the cake from drying out. Overbaking can result in a dry, crumbly cake, while underbaking will leave the center gooey. Use a toothpick test to determine doneness – a clean toothpick indicates the cake is fully baked.
Crunch Factor
This recipe offers a delightful balance of moist and tender cake with a slightly sweet crunch from the strawberry jam. The jam provides textural contrast, adding a pleasing chewiness that complements the soft cake.
Pro Kitchen Tricks
- For a smoother batter, sift the dry ingredients before combining them.
- Add a teaspoon of vanilla extract to enhance the flavor.
- For a more intense strawberry flavor, use homemade strawberry jam.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To maintain freshness, consider wrapping the cake tightly in plastic wrap before placing it in the container.
Gift Packaging Ideas
Present this cake beautifully by placing a slice on a pretty dessert plate garnished with fresh strawberries and a dusting of powdered sugar. For a more elaborate gift, package individual slices in attractive boxes tied with ribbon.
Flavor Variations
🌟 Raspberry Delight: Substitute raspberry jam for the strawberry jam.
🌟 Chocolate Chip Swirl: Add ½ cup of chocolate chips to the batter before baking.
🌟 Lemon Zest Twist: Add the zest of one lemon to the batter for a citrusy kick.
🌟 Cream Cheese Frosting: Top the cake with a simple cream cheese frosting for an extra layer of deliciousness.
Troubleshooting
- Cake is dry: This might be due to overbaking. Next time, reduce the baking time slightly and check for doneness with a toothpick.
- Cake is gummy: This means the cake was underbaked. Bake for a few more minutes and check again for doneness.
- Cake is flat: Make sure you’re using fresh baking soda and that you haven’t overmixed the batter.
FAQ
Q: Can I use a different type of jam? A: Absolutely! Experiment with other fruit jams like apricot, blackberry, or blueberry.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake a day or two in advance. Store it in an airtight container at room temperature.
Q: Is this recipe adaptable for vegan baking? A: Yes, use vegan butter and milk alternatives to make it vegan-friendly.
Q: How many servings does this recipe yield? A: This recipe yields approximately 8-10 servings.
Q: Can I freeze this cake? A: Yes, you can freeze the cooled cake for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing.
Conclusion
This delicious and healthy chocolate cake with strawberry jam is the perfect treat for any occasion. Its simple method and adaptable nature make it an easy-to-master recipe that will surely impress your friends and family. Enjoy baking and sharing this wonderful dessert!
Indulge Your Cravings: Healthy Chocolate Strawberry Cake
A deliciously rich and healthier version of chocolate cake, layered with fresh strawberries and a light whipped topping.
Ingredients
- 1 u00bd cups whole wheat flour
- u00bd cup unsweetened cocoa powder
- 1 teaspoon baking soda
- u00bd teaspoon baking powder
- u00bd teaspoon salt
- 1 cup honey or maple syrup
- u00bd cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 u00bd cups fresh strawberries, sliced
- 1 cup Greek yogurt, for topping
- 2 tablespoons honey, for topping (optional)
Instructions
- Preheat the oven to 180u00b0C (350u00b0F) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the honey or maple syrup, applesauce, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, alternating with the almond milk. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the cake in half horizontally to create two layers.
- Spread a layer of sliced strawberries on the bottom layer, then place the top layer over it.
- Top the cake with Greek yogurt and drizzle with honey if desired. Garnish with additional strawberries.
Tips
- For a richer chocolate flavor, consider adding a tablespoon of espresso powder to the batter.
- Let the cake sit for a few hours before serving to enhance the flavors.