Ingredients Jump to Instructions ↓

  1. 1 cup 110g / 3.9oz Unsweetened cocoa

  2. 2 cups 474ml Boiling water

  3. 1 cup 198g / 7oz Melted butter

  4. 2 1/2 cups 495g / 17oz Sugar

  5. 4 Eggs

  6. 2 teaspoons 10ml Vanilla

  7. 2 1/3 cups 145g / 5.1oz Unsifted cake flour

  8. 2 teaspoons 10ml Baking soda

  9. 1/2 teaspoon 2 1/2ml Baking powder

  10. 1/2 teaspoon 2 1/2ml Salt Strawberry Cocoa Shortcake

  11. 1 cup 237ml Heavy whipping cream

  12. 2 tablespoons 30ml Powdered sugar

  13. 1/2 teaspoon 2 1/2ml Vanilla Strawberries for garnish

  14. 2 oz 56g Semi-sweet chocolate

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix cocoa with boiling water, stirring with wire whip until smooth. Cool in refrigerator while preparing other ingredients. In large mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5 minutes. Sift flour with baking soda, baking powder and salt. On low speed, add dry ingredients alternately with cocoa and liquid, starting and ending with flour. (Do not over-beat.) Divide batter into 2 round pans (9 x 1 1/2") lined with buttered waxed paper. Bake at 350 for 30-35 minutes or until cake tests dry with a toothpick. Cool in pans for 10 minutes; remove cake and cool on racks. Use 1 layer of cake for Great Strawberry Chocolate Shortcake dessert. The second layer may be frozen for other great chocolate desserts- or the 2 layers may be frosted together. For shortcake: Whip cream with powdered sugar and vanilla. Spread over top of 1 layer of cake. Arrange fresh strawberries on top. Melt chocolate and drizzle over berries. Chill to firm chocolate. Makes 8 servings.


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