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Chocolate Strawberry Shortcake Recipe

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Ingredients
  

  • 3 ounces semi-sweet chocolate chopped fine
  • 1/3 cup cocoa powder
  • 3/4 hot coffee
  • 3/4 cup bread flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • Homemade Whipped Cream
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Method
 

  1. In a medium bowl, combine the chopped chocolate and cocoa powder. Pour the hot coffee on top and whisk until smooth. Refrigerate for 15-20 minutes.
  2. While you wait, preheat the oven to 350-degrees. Grease and flour a 9x12 baking pan.
  3. In another medium bowl, whisk together the dry ingredients and set them aside.
  4. Remove the cooled mixture from the refrigerator and beat in the eggs. Whisk in the oil, vinegar, and vanilla until smooth. Then stir in the dry ingredients a little at a time until smooth.
  5. Pour the batter into the prepared pan and bake 22-26 minutes until a toothpick put in the center of the cake comes out clean.
  6. Allow the cake to cool completely.
  7. Place a metal mixing bowl and your beaters in the freezer for 10-15 minutes.
  8. Remove and add the sugar, vanilla, and cream to the bowl. With your mixer on low, beat the cream until it thickens and you have stiff peaks.
  9. Cream will keep for about 10 hours – you can re-whip during that time if it starts to thin
  10. Cut the cooled cake into pieces and serve with whipped cream and fresh strawberries.