Chocolate Strawberry Cake

My older sister and I came up with the idea for this cake when I was out visiting her a couple of months ago. We made it quick version, and I loved it so much that I had to come home and make it again.  The best thing about this cake is that you can make it completely from scratch, or you can use a box mix and it is still super delicious!!  Sweet strawberry jam fills this super light and fudgy cake covered in chocolate strawberry frosting.

Chocolate Strawberry Cake

Chocolate Cake:

1 ½ ounces semi sweet chocolate chips                               

2/3 cup milk

2/3 cup hot water

2/3 cup mayonnaise

2 eggs

1 teaspoon vanilla extract
1 teaspoon coffee extract

1 ½ cups granulated sugar

1 ½ cups all purpose flour

2/3 cup cocoa powder

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

Chocolate Strawberry Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon coffee extract
1/2 cup cocoa powder
4 cups powdered sugar
1/2 cup strawberry jam

1/2 cup strawberry jam, for assembly

Preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper rounds.  Grease the parchment paper, set aside.

In a medium microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 1 minute, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, or with a stand mixer, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Divide the batter equally among the pans. 

Bake the cakes for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and place on cooling racks for about 10 to 15 minutes.  Turn out the cakes onto the cooling racks and peel the parchment paper off the bottoms of the cakes.  Let the cakes cool completely before frosting.

For the frosting, Cream together the butter, shortening, vanilla, and coffee extract.  Beat in the cocoa powder.  Gradually beat in the powdered sugar, one cup at a time, until incorporated.  Mixture will be very thick and a bit crumbly.  Add the strawberry jam and beat until incorporated and frosting is smooth.

Place one cake layer on a serving plate and spread the 1/2 cup of strawberry jam on top.  Place the second cake layer on top.  Frost the top and sides with the chocolate strawberry frosting.  Makes 16 servings.

Enjoy!  -Cardamommy