Strawberry Brandy Chocolate Cake Recipe

Name: Strawberry Brandy Chocolate Cake
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: Frozen Strawberries; 1 cup granulated sugar; All Purpose Flour; 2 tablespoons cocoa powder, for dusting ramekins; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; Salt; 2 large eggs; 1 cup milk; Vegetable Oil; Vanilla Extract; 1/2 cup brandy; Strawberry Puree; 1 cup semi-sweet chocolate chips; 2 cups heavy cream

Indulge in decadent Strawberry Brandy Chocolate Lava Cakes! This recipe combines the richness of dark chocolate with the sweet tang of strawberries and a hint of brandy for an unforgettable dessert. Each individual cake is baked in a ramekin, creating a molten chocolate center surrounded by a moist, flavorful cake. Topped with homemade strawberry whipped cream and a luscious chocolate ganache, these lava cakes are perfect for a special occasion or a romantic night in.

Prep Time 25 mins

Cook Time 95 mins

Calories 746.1 kcal

Protein 18g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Brandy Chocolate Cake

Frozen Strawberries
1 cup granulated sugar
All Purpose Flour
2 tablespoons cocoa powder, for dusting ramekins
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Salt
2 large eggs
1 cup milk
Vegetable Oil
Vanilla Extract
1/2 cup brandy
Strawberry Puree
1 cup semi-sweet chocolate chips
2 cups heavy cream

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How to Make Strawberry Brandy Chocolate Cake

Preheat oven to 350°F (175°C).
Butter eight 8-ounce ramekins and coat with cocoa powder.
Place ramekins on a baking sheet lined with parchment paper.
In a microwave-safe bowl, defrost strawberries. Microwave in 30 second increments, stirring until fully thawed.
Strain the strawberries through a fine-mesh sieve into a bowl, pressing gently to extract the juice. Reserve the pulp.
In a small saucepan, cook the strawberry juice over medium heat for 8-10 minutes, or until reduced to approximately 1/2 cup.
Combine the reduced juice and strawberry pulp in a food processor and blend until smooth. You should have approximately 1 cup of puree.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and baking soda.
In a separate bowl, whisk together the eggs, milk, oil, vanilla extract, 1/2 cup brandy, and 1 cup strawberry puree.
Gently fold the wet ingredients into the dry ingredients until just combined.
Fill each ramekin about ¾ full. (The cakes will overflow while baking).
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
While the cakes are baking, prepare the whipped cream and ganache.
For the strawberry whipped cream: In a bowl, combine the remaining strawberry puree with 2 teaspoons of sugar.
In a separate bowl, beat 1 cup of heavy cream until soft peaks form.
Add the sweetened strawberry puree to the whipped cream and beat until stiff peaks form.
Refrigerate the strawberry whipped cream until ready to serve.
For the ganache: Heat 1/2 cup + 2 teaspoons of heavy cream in a small saucepan over medium heat until steam begins to rise.
Meanwhile, place 1 cup of chocolate chips in a microwave-safe bowl and microwave for 1 minute.
Remove and stir until almost all the chocolate chips are melted.
Pour the hot cream over the melted chocolate chips and stir until smooth and glossy.
Stir in 1 teaspoon of brandy.
To assemble: Place each ramekin on a plate. Spoon ganache over the top of each cake, allowing it to spill over the sides.
Top with a generous dollop of strawberry whipped cream.
Serve immediately and enjoy!