Strawberry Chocolate Bundt Cake Recipe

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I must admit that the convergence of the strawberry harvest and my baking have resulted in some tasty treats. This year I went beyond my annual strawberry pie and made several different cakes I had never tried before like a strawberry buckle and today’s Strawberry Chocolate Bundt Cake recipe. I do admit that I am a bit of a bundt cake fan – they are just such showstoppers for presentation and generally easier than a layer cake. There are only a a couple of pounds of strawberries left so we will enjoy them as snacks and I am considering adapting my cherry scones recipe with strawberries to end the season. It was fun while it lasted.

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Strawberry Chocolate Bundt Cake Recipe

For the Cake

• 3/4 cup natural unsweetened cocoa plus more for the pan
• 12 TBS unsalted butter, at room temperature, cut into pieces plus more for the pan
• 6 oz bittersweet chocolate, chopped
• 1 tsp instant espresso powder (optional)
• 3/4 cup boiling water
• 1 cup sour cream at room temperature
• 1 3/4 cups all purpose flour plus 1 TBS to mix with the strawberries
• 1 tsp salt
• 1 tsp baking soda
• 2 cups packed light brown sugar
• 1 TBS vanilla extract
• 5 large eggs, at room temperature
• 2 cups strawberries, cut into quarters

For the Glaze

• 1 cup strawberries
• 1 cup confectioner’s sugar
• whole strawberries to decorate top of cake if desired

• Preheat oven to 350. Set rack in lower middle of oven

• Butter bundt pan and dust with cocoa powder. Set aside

• Add chopped chocolate, 3/4 cup cocoa, and espresso powder in a bowl. Add boiling water and cover.
• Let sit for 5 minutes, then uncover and whisk until smooth.
• Cool completely and whisk in sour cream until smooth.
• Whisk together flour, baking soda and salt in a separate bowl.
• Put the butter, brown sugar and vanilla to bowl of a stand mixer with the paddle attached. Beat on medium high for about 3 minutes until light and fluffy.
• Add the eggs, one at a time, mixing well after each one.
• Reduce the mixer speed to low and add the flour mixture in thirds and the chocolate mixture in halves alternating – beginning and ending with the flour. Scrape down the batter as needed.
• Remove the bowl from the stand.

• Mix the TBS of flour with the strawberries. Fold the strawberries into the batter, then add the batter to the prepared bundt pan.
• Run a butter knife through the batter to remove any air holes and tap the pan on the counter a couple of times.
• Bake in the preheated oven for 45 – 50 minutes until a tester comes out clean.

• Let cool on a wire rack for 20 minutes and unmold. Let cool completely.

Make the Glaze

• Mash the strawberries and press through a sieve to remove the sieve.

• Stir the confectioner’s sugar in 1/4 cup increments into the strawberry juice until the glaze reaches a drizzle consistency. If you need more sugar, add it.
• Drizzle the glaze over the cake. (I placed a piece of wax paper under the cooling rack to collect the excess to make clean up easier.)

• Decorate with whole strawberries if desired

How Was the Strawberry Chocolate Bundt Cake Recipe?

Oh, this is a good cake. I adapted the recipe from The Perfect Cake from America’s Test Kitchen and I am not sure I would like this chocolate cake without the strawberries – it’s just too much. The berries cut the overwhelming chocolate and add a bit of tart. If anything I might add more strawberries the next time I make it; I just don’t want to suggest that without trying it as I don’t know how it might impact the final product. The glaze tastes of fresh strawberry and is a lovely addition as well.

Fruit and bundt cakes go so well together and this one is another winner to add to the list with the Blueberry Bundt Cake, the Cherry Vanilla Chunk Bundt Cake, the Pear Streusel Bundt Cake and so many more.

 

Serves 10 – 12

 

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