Chocolate Strawberry Cake
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
45 mins
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Additional Time
30 mins
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Total Time
2 hrs 15 mins
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Servings
20 servings
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Course
Dessert
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Cuisine
American, International
Chocolate Strawberry Cake
Description
This recipe features a dense chocolate sponge made by melting dark chocolate and butter together, blending in sugar, eggs, spices including cinnamon and vanilla, flour, and cocoa powder. The batter is lightened by whipped egg whites folded in, contributing to a tender but rich texture. The cake is baked in a rectangular tray, producing a brownie-like base.
The chocolate cream topping consists of whipping cream, dark chocolate, and butter that combine into a luscious, smooth layer. A strawberry jelly made from fresh strawberries, sugar, water, and gelatin forms a bright, fruity topping that contrasts the richness of the chocolate layers.
The interplay of the warm chocolate spices with the fresh strawberry jelly creates a multi-dimensional flavor profile. The cake works well for dessert, especially when a balance of fruit and chocolate is desired. Its components require cooling and setting after baking to achieve proper texture.
Ingredients
Brownie:
- 150 g butter
- 150 g dark chocolate (Nestle Dessert Noir)
- 3 egg large
- 50 ml heavy whipping cream
- 50 ml milk
- 120 g sugar
- 80 g flour
- 1/2 tsp cinnamon
- 20 g cocoa powder
- salt a pinch
- 1 tsp vanilla extract
Chocolate cream:
- 300 ml whipping cream
- 150 g dark chocolate
- 25 g butter
Strawberry jelly and syrup:
- 300 g strawberries
- 50 g sugar
- 100 ml water
- 1 gelatin sheet
Instructions
Sponge:
- Melt the chocolate together with the butter over a low heat. Stir the mixture util smooth. When completely homogenized, turn off the heat. Add the vanilla and sugar and stir again. Set the cream aside.
- In another bowl, gently combine the flour with the cocoa powder, cinnamon, and a pinch of salt.
- Separate the eggs. Put the whites in the mixer bowl and the yolks into the chocolate cream.
- Mix the egg yolks into the chocolate cream, then add the dry ingredients, folding in carefully. Next add the cooking cream and milk, which will thin out the mixture.
- Mix the egg whites with a pinch of salt until firm. Once you have a nice foam, fold them into the chocolate cream with upward movements.
- Preheat the oven to medium heat (180 °C/ 356 °F) and line a 20/30 cm (8x12 inches) baking tray with parchment paper. Pour the mixture into the tray and smooth it out. Bake the sponge for 25 minutes. Turn off the heat and leave the tray in the oven for another 5 minutes, then transfer the sponge to a cooling rack.
Strawberry jelly:
- Wash the strawberries and break off the stems. Cut them into pieces and cook them over medium heat along with the sugar and water. Let them boil for 5-6 minutes until they soften and lose all of their juice.
- Strain the strawberries through a fine sieve. Return the liquid to the heat and boil for 10 more minutes to reduce the liquid to a syrup. Set aside.
- Put the strawberries in a bowl.
- Soak the gelatin sheet in cold water for 5 minutes.
- Set aside 150 ml (2/3 cup) of the strawberry syrup. Mix the rest of it with the gelatin and pour it over the strawberries.
Chocolate truffle cream:
- Bring the whipping cream to a boil. Turn off the heat. Add broken chocolate pieces and the diced butter. Rest for 2 minutes, then stir vigorously. Leave the cream to cool. Once cooled, place in the freezer for 30-40 minutes.
- When the cream has cooled down well, mix until it turns lighter and becomes aerated.
Assembly:
- Cut the sponge into 3 pieces of 13/30 cm (5x12 inches) each. Soak each piece of the cake in the leftover strawberry syrup.
- Place one of the layers on a platter and cover it with a little more than a third of the cream. Place the second layer on top and cover with another third of the cream. Place the last layer on top and press gently. Cover with the rest of the cream.
- Decorate the cake with strawberry jelly and white chocolate chips.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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