chocolate strawberry cake recipe 🍓🍫🍰✨
Ingredients 🧈🥚
Chocolate Cake
-4 eggs, room temp
-1/8 tsp salt
-¾ cup sugar
-2 tbsp unsalted butter, melted
-¾ cups flour
-¼ cup cocoa powder
-1½ tsp baking powder
Chocolate Pastry Cream Filling
-4 ½ cups whole milk
-4 tsp vanilla extract
-4 tbsp cocoa powder
-8 egg yolks
-1 cup brown sugar
-6 tbsp cornstarch
-12 oz semisweet chocolate
-4 tbsp butter, softened
Chocolate Ganache
- 9 ounces semisweet chocolate
-1 cup heavy cream
For assembling the cake you will need:
Cake mold/ring
Acetate sheets
Instructions 📝
Cakes
1. Preheat oven to 350F. Grease two 8-inch cake pans & line with parchment paper.
2. Add 4 eggs & salt to mixer bowl fitted with whisk attachment & whip eggs until slightly foamy. Slowly pour sugar into eggs & continue whipping for about 15 mins or until mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off whisk.
3. Add flour mixture into eggs & carefully fold until almost no streaks of flour are seen. Do not over-mix or cake will be dense.
4. Add melted butter & carefully fold until all butter is incorporated.
5. Pour batter evenly into cake pans
6. Bake for 25 minutes or until a toothpick inserted comes out clean.
7. Once cake is baked, remove from oven & allow to sit inside pan for 5 mins before removing it.
8. Then, remove from the pan & invert straight onto the cooling rack, then peel off parchment paper & allow to cool completely before using.
Chocolate Pastry Cream Filling
1. Add milk into saucepan. Heat milk over medium high heat until steaming & just about to boil.
2. While milk is heating, place sugar, yolks, cornstarch, cocoa powder, vanilla, & salt in a bowl. Whisk until you have a thick, smooth mix. Set aside until milk comes to a boil.
3. As soon as milk starts to boil, remove from heat. Slowly pour about half of hot milk into egg mix (in a thin stream), WHILE WHISKING CONSTANTLY to temper egg mix. When eggs have been tempered, add egg-milk mix back into hot milk in saucepan.
4. Heat custard base over medium heat, while whisking vigorously until it starts to thicken. This should take about 2-5 minutes
5. Heat until pastry cream comes to a boil. Once the first few bubbles break the surface, keep whisking the pastry cream for about 1-1.5 minutes while whisking constantly.
6. Remove saucepan from heat & immediately add chocolate & butter. Whisk mixture well until chocolate & butter dissolve & mix in well with the rest of the custard.
7. Immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
8. Let custard cool down slightly, & then let chill in the fridge until completely chilled.
Chocolate Ganache
1. Finely chop chocolate & place in medium mixing bowl
2. Heat cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully
3. As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. Stir until chocolate has melted & mixture is smooth.
Assembling
1. Fit acetate sheet inside of cake ring/mold. Place first cake layer into mold. (You can soak your cake layers with simple syrup for added moisture)
2. Carefully place sliced strawberries around the edge of cake
3. Spread a layer of pastry cream around strawberries & bottom of cake (be sure to fill in all the gaps with cream until it is level with strawberries)
4. Place layer of strawberries & fill completely with pastry cream
5. Place the next layer of cake on top of pastry cream
6. Add another layer of pastry cream on top of cake & spread evenly
7. Refrigerate or freeze for several hours until the pastry cream has set
8. Pour cooled ganache on top of cake (but not too cool or it won’t drip)
9. Top with strawberries & chocolate pieces
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Hey sweet tooths and fellow baking enthusiasts! I absolutely adore making this chocolate strawberry cake, and I've picked up a few extra tricks along the way that I think you'll find super helpful. Whether you're planning a party or just want to master that light, airy cake texture, read on for some insider tips! Craving Adorable Mini Chocolate Strawberry Drip Cakes? Here's How! This recipe isn't just for a showstopping full-sized cake – it's incredibly versatile for making charming mini cakes too! Imagine these bite-sized beauties for a tea party, a dessert buffet, or as thoughtful gifts. Here’s how you can adapt this recipe: Smaller Molds are Your Friend: Instead of two 8-inch pans, you can use muffin tins, mini springform pans, or even small silicone molds. For muffin tins, line them with paper liners. Adjusting Baking Time: Mini cakes bake much faster! Start checking for doneness after about 15-20 minutes with a toothpick. They should spring back lightly when touched. Simplified Assembly: For mini cakes, you might opt for just one layer of cake, topped with pastry cream, a sliced strawberry, and a mini ganache drizzle. If you want two layers, use a small cookie cutter to punch out cake circles. Portion Control & Presentation: Mini versions are fantastic for portion control and look incredibly elegant. You can decorate each one individually with a single strawberry and a delicate chocolate drizzle, making them irresistible! Unlocking the Secret to a Light, Genoise-Like Chocolate Sponge While this isn't a classic genoise recipe, the chocolate cake base aims for a wonderfully light and airy texture, similar to a genoise. The key really lies in how you handle those eggs! The 'Ribbon Stage' is Crucial: When whipping the eggs and sugar, don't rush it! The 15 minutes might seem long, but it’s essential for incorporating enough air. When the mixture forms a 'ribbon' that holds its shape for a few seconds before dissolving, it means you’ve created a stable foam. This air is what gives your chocolate cake its amazing lift and delicate crumb, preventing it from being dense. Gentle Folding is Everything: Once your egg mixture is perfectly airy, introducing the flour and cocoa powder needs to be done with the utmost care. Use a spatula and a light hand, folding just until no streaks of dry ingredients remain. Over-mixing will deflate all that precious air you worked so hard to build up, resulting in a tough cake. Room Temperature Ingredients: Always ensure your eggs and butter are at room temperature. This helps them emulsify better and creates a smoother, more uniform batter, contributing to a finer crumb. Cocoa Powder's Role: Using high-quality cocoa powder not only deepens the chocolate flavor but also contributes to the cake's tenderness when balanced correctly with flour. By paying attention to these details, you'll achieve a chocolate strawberry cake with a sponge that's beautifully light, tender, and truly melts in your mouth – a texture often sought after in genoise cakes! Happy baking!
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