Doesn’t your mouth just water reading the name? Who doesn’t like chocolate covered strawberries? AND CAKE?!?
This is such light and fresh cake (I went easy on the condensed milk). The strawberries add such a sweet delicate beauty, it’s perfection!
Valentine’s day is coming up and this would be a sure way to wow your sweetheart! You know what they say, a way to a man’s heart is through his stomach…….or something like that! But us ladies wouldn’t mind getting this yummy treat too! You know how we women looooove chocolate!
1 1/4 cups of cake flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cups sugar
1 1/2 tsp pue vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
4-5 cups of chocolate chips or 3-4 bars of baking chocolate
10-20 strawberries, thinly sliced
1/2 of 14 oz can of condensed milk
Preheat oven to 350° and slightly grease 9X9 cake pa.
In medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
With an electric mixer, beat eggs on medium speed. Add sugar and continue to beat on medium speed. Add vanilla and oil and continue mixing on medium. Mix until well combined. Once combined reduce mixer low speed then slowly add flour mixture and then half of the buttermilk. Mix until just combined. Add remaining flour and buttermilk and mix until well combined, scraping down the sides of the bowl when needed. Batter will be thin. Fill prepared cake pan.
Bake 20-30 minutes until toothpick inserted into middle of the cake comes out clean.
Once cake is done, immediately poke holes all over cake (using handle of wooden spoon or spatula) then pour condensed milk all over cake and into the holes.
Place thinly sliced strawberries in an even layer on top of the cake.
Let cake cool completely.
Melt chocolate according to package or place in microwave safe bowl and heat in 15 second intervals stirring after each one until chocolate is completely melted. Pour chocolate over cooled cake and strawberries.
Keeps refrigerated for 5-6 days, keep loosely covered.