Chocolate cake with strawberries

Ingredients:

• 1 and 1/4 cups premium flour
• 1 and 1/4 cups cocoa powder
• 1 and 1/4 cups granulated sugar
• 1 teaspoon of baking soda
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 1 large egg + 1 large yolk
• 0.5 cup sour cream
• 0.5 cups vegetable oil
• 2 tsp vanilla extract
• 450 g strawberries (about 4 cups), hulled and thinly sliced, + 5 whole strawberries, for garnish
• 30 g semi-sweet chocolate, chopped
• 30 g white chocolate, chopped
• Store-bought whipped cream, for garnish

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9-inch round cake pan with cooking spray.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add the egg, egg yolk, sour cream, vegetable oil, vanilla, and 0.5 cups hot water and knead until smooth. Pour the batter into the prepared cake pan. Arrange the sliced ​​strawberries on top and gently press them into the batter.
3. Bake until a tester inserted into the center comes out clean, 55 to 60 minutes. Transfer the cake to a wire rack and let cool for 30 minutes.
4. Run a knife around the edge of the cake and invert it onto a wire rack. Turn the cake back out and let it cool completely, about 1 hour.
5. Once the cake has cooledPlace the semisweet and white chocolate in separate small bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a silicone spatula, until completely melted and smooth, about 1 minute. Drizzle the melted chocolate over the cake. Melt the white chocolate in the same manner and drizzle it over the cake.
6. Decorate the edges of the cake with whipped cream. Cut the remaining 5 strawberries in half lengthwise and arrange the slices cut-side down along the edge of the cake.
   
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods..