Strawberry Butter Chocolate Cake

Strawberry Butter Chocolate Cake

1. Wash the strawberries and set aside;

2. Other ingredients are reserved;

3. Put the eggs and 70 grams of powdered sugar in the egg beater;

4. Use an electric whisk to stir the egg liquid and powdered sugar until fully integrated;

5. The chocolate cake premix powder is sieved four or five times and added to the egg liquid in the fourth step. After each addition, use an electric whisk to mix it with the egg liquid completely;

6. Pour the corn oil into the cake batter in step 5 and mix well;

7. Pour the milk into the cake batter in step 6, and mix well;

8. Add the softened butter to the cake batter in step 7 three times. After each addition, use an electric whisk to mix it with the cake batter completely;

9. Completely mixed cake batter;

10. Use a brush to spread the remaining bit of butter evenly around the inner wall of the mold;

11. Pour the cake batter into the mold with a spatula;

12. Shake the mold gently with your hand to shake out large bubbles;

13. Preheat the oven to 160 degrees, and bake for 40 to 50 minutes;

14. Add 15 grams of powdered sugar to the cream, and use an electric whisk to beat the cream to 7 minutes;

15. Cut the strawberry into 0.5 cm slices;

16. Spread the whipped cream evenly on the first piece of cake with a kiss knife, and then spread a layer of strawberry slices on the cream;

17. Spread another layer of cream on the strawberry slices, then put the second cake slice on top, and then follow step 18 to spread the cream and decorated strawberries again and you're done.