Strawberry Chocolate Cake

Ingredients

• [Strawberry jam] 500 g fresh or frozen strawberries
• [Strawberry jam] 50 g granulated sugar
• [Strawberry jam] 1 tablespoon water
• [Chocolate cake] 190 g all-purpose flour
• [Chocolate cake] 75 g natural cocoa powder
• [Chocolate cake] 1 teaspoon baking powder
• [Chocolate cake] 1/2 teaspoon baking soda
• [Chocolate cake] 1/2 teaspoon salt
• [Chocolate cake] 115 g unsalted butter, melted
• [Chocolate cake] 100 g light-tasting oil
• [Chocolate cake] 100 g granulated sugar
• [Chocolate cake] 100 g brown sugar
• [Chocolate cake] 2 large eggs, room temperature
• [Chocolate cake] 330 g milk, room temperature
• [Frosting] 250 g cream cheese, softened
• [Frosting] 115 g unsalted butter, softened
• [Frosting] 100 g powdered sugar
• [Frosting] 70 g prepared strawberry jam
• [Frosting] 1 teaspoon vanilla extract
• [Filling] 200 g fresh strawberries, finely diced
• [Decoration] 7 fresh strawberries, halved

Method

1. Combine the jam strawberries, 50 g sugar and water in a small saucepan.
2. Cook over medium-high heat, stirring occasionally, until bubbling subsides and the mixture thickens to a jam consistency.
3. Transfer the jam to a bowl and cool completely in the refrigerator.
4. Preheat the oven to 350°F or 175°C. Line the bases of two 6-inch round cake pans with parchment.
5. Whisk the flour, cocoa powder, baking powder, baking soda and salt together.
6. In a large bowl, whisk the melted butter, oil, granulated sugar and brown sugar until combined.
7. Whisk in the eggs until smooth.
8. Alternate adding half of the dry mixture and half of the milk, mixing only until combined after each addition.
9. Divide the batter evenly between the two pans, about 540 g batter per pan.
10. Bake for 40 to 45 minutes, until a toothpick comes out mostly clean with a few crumbs.
11. Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
12. Beat the softened butter until creamy, then beat in the cream cheese until smooth.
13. Add the powdered sugar, 70 g strawberry jam and vanilla and beat until combined.
14. Level the two cakes if needed and slice each horizontally to create four layers.
15. Place the first layer on a cake board and pipe a ring of frosting around its edge.
16. Spread about 4 tablespoons of jam inside the frosting ring and top with diced strawberries.
17. Repeat with the remaining layers.
18. Apply a thin crumb coat, then cover the cake with the remaining frosting.
19. Decorate with the halved strawberries.