Strawberries is all sorts of love! To me, there’s never enough strawberries in this world! No wonder then, this tingling sweet palette cleanser is such a hit when it comes to making desserts. Who doesn’t love strawberries and chocolate? Voila! I bring to you one of my favourite cake recipes. The best part about it is the texture. fluffy and moist, melt in your mouth goeey-ness!

This one here is special purely from the least amount of effort it takes to make it. Yet, its sinful, decadent with sweet and sour undertones of fresh strawberries & dark chocolate mixed in the batter.

Prep time: 10 minutes

Bake time: 35-40 minutes

In a blender, in no special order put together the following:

Ingredients

• 1 + ½ cups maida (all purpose flour)
• 1 + ½ cups castor sugar
• 1 cup Greek Yogurt or homemade dahi (hung curd) or 2 eggs
• ¾ cup cocoa powder
• ¾ cup vegetable oil or any neutral flavor oil
• 1/2 cup buttermilk or ½ cup milk + 1 tsp white vinegar, mixed & kept aside for about 15 minutes
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp vanilla extract

Keep aside

• 1/2 cup chopped strawberries
• 1/2 cup (slit sideways) to put on top for good looks 🙂
• 1/2 cup chocochips

Method

• Blend all the ingredients other than strawberries and chocochips on High until the batter looks like a nice thick-ish slurry,
• Add the chopped strawberries and choco-chips to the batter
• Prepare a 9 inch square tin with parchment/baking paper and buttered sides. It’s the part I dislike the most during a bake sess!
• Preheat the oven at 180 Degrees Celcius, middle tray for about 5-7 min.
• Now pour the batter in the tin and decorate with the slit strawberries in the pattern of your choice.
• Tap it thrice (for luck! haha!) against the counter to ensure all air bubbles are out.
• Move to the oven and bake for a good 40 minute, checking at the 35 minute mark with a skewer or large toothpick. If the batter coats more than half the skewer then give it another 7-10 minutes in the oven.
• Once the skewer comes out mostly clean, pull out from the oven and place on a cooling rack for about 30 minutes.
• Once cooled you will notice an crispy, crunchy top yet when you cut into it, the gooey moist inside would be simply irresistible.
• Pull out on a lovely cake stand or plate and enjoy with Tea or coffee or for all you care, with Wine. I think a cool Rose would go really well with it.

So no mixing bowls, no kitchen aid, just a good old blender, chocolate, strawberries & you 🙂

If you do happen to make this recipe, please do click a pic or two and write your review in the comments section. You can also tag me on Instagram @mylittlekitchen.in or Facebook with the same handle. Happy Lazy baking!!!