Chocolate Covered Strawberry Cake

• All-purpose flour1 cup (120g)
• Unsweetened cocoa powder⅓ cup (28g)
• Baking soda1 tsp (5g)
• Salt½ tsp (3g)
• Granulated sugar¾ cup (150g)
• Light brown sugar¼ cup (55g)
• Neutral oil (like avocado or vegetable)⅓ cup (66g)
• Large egg1 (50g)
• Vanilla extract1 tsp (4g)
• Milk½ cup (120g)
• Coffee¼ cup (60g)
• White vinegar or lemon juice1 tsp (5g)
• Fresh strawberries, diced¾ cup (110g)

• Chocolate chips or chopped chocolate¾ cup (130g)
• Heavy cream½ cup (120g)

• Fresh strawberries, thinly sliced3–4 (for topping)

Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.

In a large bowl, whisk together the oil, egg, vanilla, and milk. Then add in the flour, cocoa powder, baking soda, salt, and both sugars. Gently fold in the dry ingredients until just combined. Add coffee and vinegar, and stir until the batter is smooth and glossy.

Pour the batter into the prepared cake pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, spread the diced strawberries evenly over the top of the cake.

For the ganache, heat the heavy cream in the microwave until steaming, not boiling. Pour it over the chocolate and let sit for 1–2 minutes. Stir until smooth and shiny.

Pour the ganache over the diced strawberries, letting it drip slightly over the sides to seal the top layer. Top with thin strawberry slices for garnish. Chill for 30 minutes to help the ganache set before slicing.