Strawberry Chocolate Cake
User Reviews
4.9
Strawberry Chocolate Cake
Description
The base consists of chocolate sponge cake sliced into four even layers for a light, airy texture. Each layer gets a generous spread of strawberry jam and a coating of chocolate cream made by whipping heavy cream with cocoa powder and powdered sugar. Fresh strawberries are layered in, providing brightness and a bit of tartness between the rich, sweet chocolate elements. The cake is then coated on the outside with the chocolate cream for a smooth finish.
The ganache topping is created by gently heating cream over chocolate chips until melted and smooth, then drizzled along the cake edges to create a glossy drip effect. This adds a firm texture contrast and visually appealing shine. The cake is ideal for special occasions, where the combination of fresh fruit and rich chocolate cream presents a harmonious dessert centerpiece.
Ingredients
Sponge cake
- 2 chocolate sponge cake sliced into four even layers
- 1 cup strawberry jam
- 2 cup strawberries sliced
Chocolate Cream
- 2 cup heavy whipping cream very cold
- 1/3 cup cocoa powder
- 1 cup powdered sugar
Ganache
- 1 cup heavy whipping cream
- 1 cup chocolate chips semi-sweet
- 14 strawberry fresh
Instructions
- Bake two 9- or 11-inch sponge cakes. Carefully slice each sponge cake into two layers.
- Generously spread strawberry jam onto the tops of each layer, ensuring your reserve one of the cake bottoms for the smooth top layer of your cake.
- Into the two cups of cold heavy whipping cream, sift in powdered sugar and cocoa powder.
- Beat on high-speed, until the cream mixture doubles in volume. Make sure not to over beat, otherwise cream will become runny and difficult to spread.
- Apply chocolate cream to each cake layer and then sprinkle with sliced strawberries. Apply remaining cream on the outside of the cake.
- Place chocolate chips in a bowl. In a sauce pan over medium-heat, bring remaining cream to a simmer (do not let it reach a boil). Pour hot cream over chocolate chips, stirring everything together until the chocolate is smooth and melted.
- Place chocolate ganache in a Ziploc or piping bag. Drizzle ganache on the edges of the cake, letting it drip off the sides. Apply the chocolate ganache to the top of the cake and create a smooth layer with a knife or cake spatula. Refrigerate the cake for 15 minutes, or until ganache hardens.
- Dip strawberries into the remaining ganache and place them alongside the edge of the cake.
- Let cake set at least overnight and up to three days before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 72g | 24% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 117mg | 39% |
| Sodium | 268mg | 11% |
| Potassium | 345mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 22mg | 24% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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