CHOCOLATE COVERED STRAWBERRY LOAF CAKE

Ingredients

• 3/4 cup Granulated Sugar (measure loosely)
• 1/2 cup Unsalted Butter (softened at room temperature)
• 3 Large Eggs (room temperature)
• 2 cup All-Purpose Flour (minus 2 tbsp set aside for coating strawberries and chocolate)
• 2 tablespoon All-Purpose Flour (for coating strawberries and chocolate chips)
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1/2 cup Sour Cream (full‑fat for best texture)
• 1.5 cup Fresh Strawberries (diced; reserve 1 tbsp for topping)
• 0.5 cup Mini Chocolate Chips (for batter; reserve 1 tbsp for topping)
• 1 cup Mini Chocolate Chips (for ganache)
• 1 cup Heavy Cream (full‑fat, for ganache)

Instructions

1. Prepare Dry Ingredients

   In a medium bowl whisk together the 2 cups of all‑purpose flour, baking powder, baking soda, cinnamon, and salt.

   Time: PT5M

2. Cream Butter and Sugar

   Place 3/4 cup granulated sugar and 1/2 cup softened unsalted butter in a large mixing bowl. Beat with a hand mixer on medium speed until light and fluffy, about 2–3 minutes.

   Time: PT3M

3. Add Eggs

   Add the three eggs one at a time, beating briefly after each addition to incorporate.

   Time: PT2M

4. Flavor the Batter

   Stir in 1 teaspoon vanilla extract.

   Time: PT1M

5. Combine Wet and Dry Ingredients (First Half)

   Add about half of the dry flour mixture to the butter‑egg mixture, followed by half of the 1/2 cup sour cream. Mix on low speed until just incorporated.

   Time: PT2M

6. Finish the Batter

   Add the remaining flour mixture and the remaining sour cream. Fold gently until just combined. The batter will be a pale pink color.

   Time: PT2M

7. Dice Strawberries

   Wash, hull, and dice fresh strawberries to yield 1.5 cups. Set aside.

   Time: PT5M

8. Coat Strawberries with Flour

   Sprinkle the reserved 1 tablespoon flour over the diced strawberries and toss to coat evenly.

   Time: PT2M

9. Coat Chocolate Chips

   Place 0.5 cup mini chocolate chips in a small bowl, add the remaining 1 tablespoon flour, and stir to coat.

   Time: PT2M

10. Fold Berries and Chocolate into Batter

    Gently fold the flour‑coated strawberries and chocolate chips into the batter until just distributed.

    Time: PT3M

11. Prepare Loaf Pan

    Line a 13×4‑inch glass loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.

    Time: PT2M

12. Transfer Batter and Top

    Pour the batter into the prepared pan, smoothing the top. Sprinkle the reserved 1 tbsp diced strawberries and 1 tbsp chocolate chips over the surface.

    Time: PT2M

13. Bake the Cake

    Place the pan in a pre‑heated oven at 350°F (177°C) and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT1H

    Temperature: 350°F

14. Heat Cream for Ganache

    While the cake bakes, heat 1 cup heavy cream in a microwave‑safe bowl for 1–1.5 minutes, until steaming but not boiling.

    Time: PT2M

15. Make Chocolate Ganache

    Pour the hot cream over 1 cup mini chocolate chips in a bowl. Let sit 2–3 minutes, then stir until smooth. Allow the ganache to cool and thicken for about 30 minutes.

    Time: PT33M

16. Cool Cake and Frost

    Remove the cake from the oven and let it cool completely in the pan (about 30 minutes). Once cool, lift the cake out using the parchment overhang, place on a serving board, and pour the thickened ganache over the top, letting it drip down the sides.

    Time: PT35M

Nutrition Facts

Calories

520

Protein

6g

Carbohydrates

70g

Fat

30g

Fiber

2g