Ingredients

The following ingredients have 16 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • ⅔ cup boiling water
  • 1 ½ cups dark unsweetened cocoa powder
  • 4 ounces dark chocolate (chopped fine)
  • 1 pound unsalted butter (softened)
  • 2 ¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 ½ Tablespoons pure vanilla extract
  • 10 large eggs (at room temperature)
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 cups sliced strawberries

Instruction

  • Move oven rack to lower-middle position and preheat oven to 325 degrees F. Spray Bundt pan with PAM Cooking Spray; set aside. In a large bowl, combine flour and salt. Place cocoa and chocolate in a medium bowl. Pour water over cocoa and stir until no cocoa streaks remain and chocolate has melted. Let chocolate cool 5 minutes.
  • In the bowl of a stand mixer, add butter, chocolate mixture, granulated sugar, brown sugar, and vanilla. Beat on medium-high speed until fluffy, 2 to 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and slowly add in flour mixture. Scrape sides of bowl as needed. Mix until just combined.
  • Pour batter into prepared pan and gently tap pan on counter to pop any air bubbles. Bake 75 to 85 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 20 minutes, then remove cake from Bundt pan and cool for 3 hours or overnight.
  • Just before serving, whip cream and powdered sugar until stiff peaks form. Slice cake and serve with whipped cream and strawberries.