Chocolate Cake With Strawberry Buttercream Frosting:

         

Chocolate Cake:                                                                                                            

Ingredients:

- 2 ¾ cups all-purpose flour

- 1 ½ cups granulated sugar

- 2 ½ cups unsweetened cocoa powder

- 2 teaspoons baking powder

- 1 teaspoon salt

- 1 cup whole milk, at room temperature

- 2 large eggs, at room temperature

- 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.

2. Whisk together flour, sugar, cocoa powder, baking powder, and salt.

3. In a separate bowl, whisk together milk, eggs, and vanilla extract.

4. Pour wet ingredients into dry ingredients and mix until combined.

5. Divide batter evenly between prepared pans and smooth tops.

6. Bake for 45-50 minutes or until a toothpick comes out clean.

7. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Strawberry Buttercream Frosting:

Ingredients:

- 2 cups unsalted butter, softened

- 4 cups powdered sugar

- 2 cups hulled and sliced strawberries

- 2 tablespoons strawberry jam

- 2 teaspoons vanilla extract

Instructions:

1. Beat butter until creamy.

2. Gradually add powdered sugar, beating until smooth.

3. Add sliced strawberries, jam, and vanilla extract. Beat until combined.

Tips:

1. Use high-quality cocoa powder for a deeper chocolate flavor.

2. Don't overmix the batter to prevent a dense cake.

3. Use room temperature ingredients for a lighter texture.

4. Add a teaspoon of espresso powder to enhance the chocolate flavor.

5. Use fresh strawberries for the best flavor and texture.

Variations:

1. Raspberry or Blueberry Version: Replace strawberries with raspberries or blueberries for a different flavor profile.

2. Mint Chocolate Chip: Add peppermint extract and chocolate chips for a refreshing twist.

3. Salted Caramel: Drizzle salted caramel sauce over the frosting for a sweet and salty contrast.

4. Boozy Version: Soak the cake layers with a liquor of your choice (e.g., Kahlúa, Grand Marnier) for a grown-up twist.

5. Vegan Version: Replace eggs with flax eggs, use plant-based milk, and vegan chocolate for a cruelty-free cake.

6. Gluten-Free Version: Use gluten-free flours (e.g., almond flour, coconut flour) for a gluten-free cake.

7. Layered Version: Create a layered cake with multiple layers of cake and frosting for a show-stopping dessert.                                                                                                                                                                                                                                                                                                       NUTRITIONS:                                                                                                                                                                              

- Calories: 520-650

- Total Fat: 32-40g

    - Saturated Fat: 18-22g

    - Trans Fat: 0.5-1g

- Cholesterol: 60-80mg

- Sodium: 350-450mg

- Total Carbohydrates: 55-65g

    - Dietary Fiber: 2-3g

    - Sugars: 35-40g

- Protein: 6-8g

Macronutrient Breakdown:

- Carbohydrates: 55-60%

- Protein: 10-12%

- Fat: 30-35%

Vitamins and Minerals:

- Vitamin A: 10-15% of the Daily Value (DV)

- Vitamin C: 20-25% of the DV

- Calcium: 10-15% of the DV

- Iron: 15-20% of the DV

Note:

- The nutrition chart is an estimate and may vary based on the specific ingredients and portion sizes used.

- The cake is high in calories, sugar, and fat, but also contains some essential vitamins and minerals.

- If you have specific dietary needs or restrictions, please consult a qualified healthcare professional or registered dietitian for personalized guidance.