Today, I’ve got a sweet treat that’s sure to make your taste buds dance with joy: Chocolate Cake stuffed with strawberries and condensed milk.

It’s the kind of dessert that combines the richness of chocolate with the freshness of ripe strawberries, all held together with creamy, sweet condensed milk.

Imagine a moist and chocolaty cake, and as you take a bite, you discover a delightful surprise inside – juicy strawberries and that sweet condensed milk filling. It’s the perfect blend of flavors and textures that will have you reaching for seconds.

So, if you’re ready to indulge in a dessert that’s both comforting and exciting, let’s dive into this delightful recipe. Your family and friends will thank you for this one!

Ingredients:

3 cups of flour
1 cup cocoa powder
2 teaspoons of bicarbonate of soda
½ teaspoon salt
3 eggs
1 ½ cup of oil
1 ½ cup buttermilk
2 teaspoons of vanilla essence
2 ½ cups of sugar
2 cans of condensed milk
200g of chopped strawberries
100g of butter
150g of powdered milk

Method of preparation:

Step 1: Preheat the oven to 350°F/180°C.

Step 2: Grease the mold and place butter paper in the bottom and flour.

Step 3: In a bowl, sift the flour together with the baking soda, salt and cocoa (cocoa powder) and reserve.

Step 4: In another bowl, mix the eggs together with the oil, buttermilk and vanilla.

Step 5: Add the dry ingredients in two batches and mix with enveloping movements.

Step 6: Add the sugar and mix well until integrated.

Step 7: Place the dough in the mold and bake for 25 minutes, until when inserting a tester, it comes out clean.

Step 8: Let cool for about 10 minutes in the pan, then turn out onto a wire rack and let them cool completely.

Step 9: Chop the top and open a hole with a spoon.

For the filling:

Step 1: In a saucepan, melt the butter, add the condensed milk and powdered milk, stir well until it forms a homogeneous mass and add the chopped strawberries.

Step 2: Pour it into the hole in the cake and add the lid that you previously removed

Bathe the cake with melted milk chocolate and decorate as desired.

Tips:

Select Ripe Strawberries: Choose ripe and sweet strawberries for the best flavor. If they’re too tart, you can sprinkle them with a little sugar and let them sit for a while to sweeten.

Use Quality Chocolate: Use good-quality chocolate for the cake. Whether it’s cocoa powder or chocolate chips, better quality chocolate will enhance the flavor.

Properly Grease the Pan: Ensure the cake pan is well-greased and lined with parchment paper to prevent the cake from sticking.

Even Strawberry Distribution: When layering the strawberries, try to distribute them evenly to ensure every slice has a delicious strawberry surprise.

Check for Doneness: Use a toothpick or cake tester to check if the cake is done. It should come out clean or with a few moist crumbs but no raw batter.

Cool Before Slicing: Allow the cake to cool before slicing. This helps it set and prevents it from falling apart.

FQAs:

1. Can I Use Frozen Strawberries?

Fresh strawberries are recommended for the best texture and flavor. Frozen strawberries tend to release more moisture, which can affect the cake’s texture.

2. What Type of Chocolate Should I Use?

You can use either cocoa powder or melted chocolate. Cocoa powder is often used in the cake batter, while melted chocolate can be used for the chocolate drizzle on top.

3. Can I Add Other Fruits?

While strawberries work beautifully, you can experiment with other fruits like raspberries, blueberries, or even a combination for a mixed berry cake.

4. How Do I Store Leftover Cake?

Store any leftover cake in an airtight container in the refrigerator. It’s best consumed within a few days to maintain freshness.

5. Can I Make it Gluten-Free?

Yes, you can adapt this recipe to be gluten-free by using a gluten-free flour blend or almond flour instead of all-purpose flour.

6. Is Sweetened Condensed Milk the Same as Condensed Milk?

Yes, sweetened condensed milk is the same as condensed milk. It’s a thick, sweet milk that’s used in a variety of dessert recipes.

7. Can I Use Low-Fat Condensed Milk?

You can use low-fat condensed milk, but keep in mind that it may affect the richness and sweetness of the filling.

Chocolate Cake Stuffed With Strawberries And Condensed Milk ⁣

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Ingredients

3 cups of flour
1 cup cocoa powder
2 teaspoons of bicarbonate of soda
½ teaspoon salt
3 eggs
1 ½ cup of oil
1 ½ cup buttermilk
2 teaspoons of vanilla essence
2 ½ cups of sugar
2 cans of condensed milk
200 g of chopped strawberries
100 g of butter
150 g of powdered milk

Instructions

Step 1: Preheat the oven to 350°F/180°C.
Step 2: Grease the mold and place butter paper in the bottom and flour.
Step 3: In a bowl, sift the flour together with the baking soda, salt and cocoa (cocoa powder) and reserve.
Step 4: In another bowl, mix the eggs together with the oil, buttermilk and vanilla.
Step 5: Add the dry ingredients in two batches and mix with enveloping movements.
Step 6: Add the sugar and mix well until integrated.
Step 7: Place the dough in the mold and bake for 25 minutes, until when inserting a tester, it comes out clean.
Step 8: Let cool for about 10 minutes in the pan, then turn out onto a wire rack and let them cool completely.
Step 9: Chop the top and open a hole with a spoon.

For the filling:

Step 1: In a saucepan, melt the butter, add the condensed milk and powdered milk, stir well until it forms a homogeneous mass and add the chopped strawberries.
Step 2: Pour it into the hole in the cake and add the lid that you previously removed
Bathe the cake with melted milk chocolate and decorate as desired.