Chocolate and strawberry cake, soft and striking

Name: Chocolate and strawberry cake, soft and striking
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10
Cuisine: Homemade
Ingredients: 200 g dark chocolate; 3 eggs; 160 g sugar; 120 g butter; 140 g all-purpose flour (type 00); 200 g fresh strawberries; 8 g baking powder

A soft chocolate and strawberry cake with an intense flavour and a bright fresh finish, perfect for special occasions.

Prep: 25 min
Cook: 35 min
Total: 1 h
Servings: 10 servings
Calories: 338 kcal

Category: Desserts
Cuisine: Homemade

Looking for a dessert that looks impressive without spending hours in the kitchen? This chocolate and strawberry cake is exactly what you need.

Chocolate and strawberries are a classic pairing, but when the base is well balanced the result can be far more interesting than you might expect. Dark chocolate brings structure and depth, while fresh strawberries lighten the flavour and add a bright, fruity note — the two ingredients complement each other perfectly.

This recipe has at least three clear advantages: it comes together in under an hour from start to finish, requires no special equipment, and looks good enough to bring straight to the table without glazes or elaborate decoration.

Use ripe but firm strawberries: they hold their shape better on the surface during baking and give the cake a cleaner look when sliced. If your strawberries are very juicy, pat them dry with kitchen paper before using them.

One small technical tip: let the melted chocolate cool slightly before combining it with the eggs, so you don’t accidentally scramble them with the heat. Also wait until the cake is fully cooled before unmoulding, or it risks breaking apart.

It keeps well for a couple of days at room temperature. Ready to get started? Let’s make this chocolate and strawberry cake.

Oven tray or baking dish

Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.

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Digital kitchen scale

In leavened recipes and baked goods, it lets you accurately weigh flour, liquids, and yeast.

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Pastry whisk

Useful for whipping egg whites to stiff peaks and for gently folding the mixture without deflating it.

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Steps

Break the dark chocolate into pieces and melt it together with the butter in a bain-marie or in the microwave in 30-second bursts, stirring each time. Leave to cool slightly for a few minutes.
In a large bowl, beat the eggs with the sugar using a whisk until the mixture turns pale and slightly frothy, about 3 minutes.
Pour the melted chocolate mixture into the egg mixture and fold gently with a spatula until fully combined.
Sift the flour and baking powder directly into the bowl and fold in with bottom-to-top strokes until the batter is smooth and lump-free.
Wash and dry the strawberries well, cut half of them into small pieces and set aside. Line a 22-24 cm cake tin with baking paper, pour in the batter and scatter the strawberry pieces over the surface.
Bake in a conventional oven preheated to 180°C (350°F) for 35 minutes. Check doneness by inserting a skewer in the centre: it should come out with a few moist crumbs but not wet.
Remove from the oven and leave to cool completely in the tin before unmoulding. Decorate with the remaining fresh strawberries, halved or sliced.

If you use 70% or higher cocoa chocolate, the cake will taste more intense and less sweet — balance it by adding an extra tablespoon of sugar.

For neater slices, add the decorative strawberries just before serving so they don't release liquid onto the base.

The cake keeps at room temperature for 2 days, covered, or in the fridge for up to 4 days. Bring it back to room temperature for 15 minutes before serving.

You can replace half the strawberries with raspberries or blueberries for a mixed berry version.

Calories: 338 kcal
Carbohydrates: 37.0 g
Sugars: 24.0 g
Protein: 5.0 g
Fat: 18.0 g
Saturated fat: 7.0 g
Fiber: 2.4 g
Sodium: 110 mg

Chocolate and strawberry cake, soft and striking