Chocolate Strawberry Cake

Name: Chocolate Strawberry Cake
Prep time: 1 h
Cook time: 45 min
Total time: 2 h 15 min
Yield: 20 servings
Ingredients: 150 g butter; 150 g dark chocolate; 3 large eggs; 50 ml heavy whipping cream; 50 ml milk; 120 g sugar; 80 g flour; 1/2 tsp cinnamon; 20 g cocoa powder; a pinch of salt; 1 tsp vanilla extract; 300 ml whipping cream; 150 g dark chocolate; 25 g butter; 300 g strawberries; 50 g sugar; 100 ml water; 1 gelatin sheet

User Reviews

4.9

141 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Additional Time
30 mins
Total Time
2 hrs 15 mins
Servings
20 servings
Course
Dessert
Cuisine
American, International

Chocolate Strawberry Cake

Iris Warren

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It's a simple but indulgent cake – a chocolate lover's delight. It makes a Sunday treat for the family, a nice surprise for any guest, or even a perfect gift for your loved one.

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Ingredients

Servings

Brownie:

150 g butter
150 g dark chocolate (Nestle Dessert Noir)
3 large eggs
50 ml heavy whipping cream
50 ml milk
120 g sugar
80 g flour
1/2 tsp cinnamon
20 g cocoa powder
a pinch of salt
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

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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.