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5 from 1 vote

Roasted Strawberry Chocolate Cakes

Individual chocolate cakes flavoured with intense roasted strawberry purée. Icing is optional, but one with roasted strawberry purée incorporated into it would be fantastic.
Prep Time30 mins
Cook Time20 mins
Roasting Strawberries40 mins
Total Time1 hr 30 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cakes, chocolate, cupcakes, strawberries
Servings: 12 cakes
Author: Choclette


Strawberry Purée

  • 300 g ripe strawberries
  • 1 tbsp cider vinegar


  • 125 g unsalted butter
  • 125 g light brown muscovado sugar
  • 2 large eggs (I used duck eggs)
  • 150 g flour (half wholemeal, half plain white)
  • 50 g 70% chocolate - finely grated (I used Mortimer pure dark ground chocolate from Ecuador)
  • 1 rounded tsp baking powder
  • 3 tbsp strawberry purée


Strawberry Purée

  • Wash and hull the strawberries.
  • Place in a single layer in roasting dish with the cider vinegar and roast at 150°C in the middle of the oven for about 40 minutes.
  • Allow to cool then blitz with a stick blender.


  • Cream the butter and sugar together until pale in colour and fluffy in texture.
  • Beat in the eggs, one by one, adding a little of the flour if the mixture curdles.
  • Sieve in the dry ingredients and gently stir until just combined along with the chocolate.
  • Fold in the strawberry purée.
  • Divide the mixture between 12 lined muffin moulds.
  • Bake at 180℃ (350℉, Gas 4) for 20-25 minutes, when the cakes should be well risen and firm to the touch.
  • Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
  • Ice if desired.


For a lighter, but sweeter version, swap the dark chocolate for white chocolate.