Chocolate and Strawberry Cake
Category: Desserts
Servings: 12
This indulgent Chocolate and Strawberry Cake is a heavenly treat that blends rich, dark chocolate with the sweet, refreshing taste of strawberries. Whether you’re celebrating a special occasion or simply treating yourself, this cake will impress with its decadent flavors and visually stunning layers. Follow this step-by-step guide for a deliciously moist, chocolatey creation topped with whipped cream and fresh strawberries.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark Chocolate | 140g |
| Butter | 75g |
| Eggs | 6 |
| Granulated Sugar | 180g |
| Cornstarch (Cornflour) | 50g |
| All-Purpose Flour | 100g |
| Baking Powder | 16g |
| Heavy Cream | 500g |
| Vanilla Bean | 1 |
| Powdered Sugar | 40g |
| Fresh Strawberries | 300g |
| Dark Chocolate for Shavings | 10g |
Instructions
1. Prepare the Chocolate Base
To begin, chop the dark chocolate into small chunks. Next, melt it using a double boiler method. Place the chopped chocolate in a heatproof bowl over a pot of simmering water, stirring constantly until completely melted and smooth. Once melted, remove from the heat and allow it to cool slightly to room temperature.
2. Mix the Egg Yolks
In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the egg yolks with half of the granulated sugar (90g). Whisk at medium speed until the mixture becomes smooth and creamy, with a pale yellow color and slightly thickened texture.
3. Incorporate Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder. Gradually add this mixture to the egg yolks in small increments, stirring continuously to ensure everything is fully incorporated. If you do not have a stand mixer, you can manually fold the dry ingredients into the egg mixture using a spatula or wooden spoon. This step is crucial to ensure that the dry ingredients are evenly distributed throughout the batter.
4. Whisk the Egg Whites
In a clean bowl, beat the egg whites until soft peaks form. Once ready, gently fold the whipped egg whites into the chocolate batter. Start by adding a couple of tablespoons to lighten the mixture, then fold in the rest in batches. Be gentle during this process to preserve the airiness of the whipped egg whites, which will help create a fluffy and tender cake.
5. Prepare the Cake Pan
Butter a 24cm (9-inch) round cake pan and line the bottom with parchment paper to prevent the cake from sticking. Pour the chocolate cake batter into the prepared pan, spreading it out evenly with a spatula.
6. Bake the Cake
Bake the cake in a preheated oven at 180°C (350°F) for approximately 50 minutes. If using a fan-assisted oven, reduce the temperature to 160°C (320°F) and bake for about 40 minutes. To check if the cake is done, insert a toothpick into the center; it should come out clean when the cake is fully baked. If the top starts to brown too much during baking, cover the cake loosely with foil for the remainder of the baking time.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
7. Prepare the Whipped Cream
While the cake cools, whip the heavy cream with the powdered sugar and the seeds scraped from the vanilla bean. You can use a stand mixer or a hand whisk to beat the cream until it reaches stiff peaks. This will be used for filling and decorating the cake.
8. Slice the Cake
Once the cake is fully cooled, carefully slice it in half horizontally using a sharp knife. Run the knife around the edge of the cake first to ensure a clean cut. Slowly work your way around until the cake is divided into two even layers.
9. Assemble the Cake
Spread a generous layer of whipped cream on the bottom half of the cake, starting from the edges and working your way toward the center. Then, arrange fresh strawberry slices in a single layer, covering the whipped cream evenly. Be sure to place the strawberry slices close together for a beautiful presentation.
10. Final Layer
Place the top layer of the cake gently on top of the strawberries and whipped cream. Press down lightly to seal the layers together. Use the remaining whipped cream to cover the top and sides of the cake, smoothing it out for a soft, decorative finish.
11. Decorate with Strawberries and Chocolate
To finish the cake, decorate the top with whole strawberries, placing one at the center with its green leaves still attached for a touch of freshness. Sprinkle dark chocolate shavings around the edges and over the surface for a final touch of elegance.
12. Serve and Enjoy
Your Chocolate and Strawberry Cake is now ready to serve! Allow the cake to set in the refrigerator for at least 30 minutes to firm up the whipped cream before slicing. This cake is perfect for a celebration or as a decadent dessert to enjoy with friends and family.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 |
| Total Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 115mg |
| Sodium | 50mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 3g |
| Sugars | 30g |
| Protein | 5g |
This cake is the perfect balance of rich, velvety chocolate and the sweetness of fresh strawberries, making it a showstopper for any occasion. The moist chocolate base pairs beautifully with the light and creamy whipped cream filling, and the strawberries add a burst of natural sweetness that complements the decadent layers. Enjoy this irresistible dessert that’s as beautiful as it is delicious!
