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Irresistible Fudgy Strawberry Earthquake Cake with Fresh Berry Filling

fudgy strawberry earthquake cake - featured image
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A fudgy chocolate cake with fresh strawberry puree and berry filling that creates a unique ‘earthquake’ cracked top, combining rich chocolate and bright berry flavors for an addictive dessert.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 ½ tsp vanilla extract
  • ¾ cup (180 ml) whole milk, warmed
  • ½ cup (120 ml) fresh strawberry puree
  • 1 cup (150 g) fresh strawberries, chopped
  • ½ cup (75 g) fresh raspberries or blueberries (optional)
  • 2 tbsp powdered sugar
  • 1 tsp lemon zest
  • Powdered sugar for dusting (optional)
  • Whipped cream or vanilla ice cream for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter and dust lightly with cocoa powder. Set aside.
  2. Wash and hull about 1 cup of fresh strawberries. Blend them until smooth. Set aside ½ cup for the cake batter and chop the rest for the filling.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to blend evenly.
  4. In a separate bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  5. Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract.
  6. Alternately add dry ingredients and warmed milk to the butter mixture, beginning and ending with dry ingredients. Mix gently but thoroughly after each addition. Avoid overmixing.
  7. Gently fold in the fresh strawberry puree into the batter.
  8. In a small bowl, combine chopped strawberries, raspberries or blueberries if using, powdered sugar, and lemon zest. Toss gently to coat and set aside.
  9. Pour half of the batter into the prepared pan. Spoon the berry filling evenly over the batter, then cover with remaining batter. Smooth the top gently.
  10. Bake for 45-50 minutes or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. The top will crack and bubble, creating the ‘earthquake’ effect.
  11. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  12. Dust with powdered sugar if desired. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Notes

Fold strawberry puree gently to maintain fudgy texture. Use warmed milk for smoother batter. The ‘earthquake’ cracks are a signature effect caused by berry filling bursting during baking. Start checking cake at 45 minutes to avoid drying out. Cake keeps best fresh but can be refrigerated up to 3 days or frozen for 2 months.

Nutrition

Keywords: fudgy chocolate cake, strawberry cake, earthquake cake, fresh berry filling, easy chocolate dessert, berry chocolate cake, homemade cake, quick dessert

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