Chocolate-Strawberry 'Gel' Cake

This cake happened accidentally on-purpose. In my head, I thought that how I incorporated the eggs would create a brownie-like consistency once baked. That is not what happened. Instead, I got a constancy that was half-fudge, and half-gel. I went in to bake a cake, and ended up with something much, much better, and much more different, than any other strawberry-chocolate cake. Some people will think this is weird. It is weird, but that’s what’s so endearing about it. If you like the idea of those jello cakes they made in the 1950s, but hate how they’ve always been executed, I say, take a try at baking this cake. This is kind of that… but better, which is why I had to share it. I hope you have fun with this recipe, and love it as much as I did when I pulled it out of the oven.

Ingredients:

4 cups strawberries, sliced and hulled

2 eggs

2 cups whole milk

1 cup all-purpose flour

1 cup turbinado sugar

1/4 cup Dutch process red cocoa powder

Directions:

Preheat your oven or toaster oven to 350 degrees Fahrenheit. 

Hull the strawberries, and slice into large rounds. Scatter in a round baking tin, about cake size. 

In a large, mixing bowl, combine flour, sugar, and cocoa powder. Mix with fork until fully combined. Add the milk and stir until fully combined. Add two cups whole milk. Stir until fully combined. Crack in one egg. Stir until fully combined. Crack in the next egg. Stir until fully combined. Make sure you crack in the eggs as directed. This is what gives the cake its gelatinous structure.

Pour the batter, which should be wet, into the tin with the strawberries. Leave the strawberries at the bottom. They will rise to the top as the cake bakes. 

Slide the cake into the oven, and leave to bake for forty-five minutes. Remove from oven after a toothpick, or piece of dry spaghetti, can be inserted and removed, completely clean. Let cake sit for fifteen minutes, then cut into slices.

Serving Suggestions:

Chocolate milk, bourbon, lager.