Chocolate Strawberry Cake The Ultimate Combination
From vindee 16 years ago
Ingredients
- chocolate Sponge: shopping list
- eggs -3 shopping list
- sugar - 75gms /powdered shopping list
- cornflour - 1 tbsp shopping list
- cocoa - 2 tbsp shopping list
- flour - 75 gms minus 3 tbsps shopping list
- baking powder - 1 tsp shopping list
- Pinch of salt shopping list
- vanilla essence - 1 tsp shopping list
- Strawberry Sponge: shopping list
- eggs - 3 shopping list
- sugar - 75 gms shopping list
- cornflour - 1 tbsp shopping list
- flour - 75gms minus 1 tbsp shopping list
- baking powder - 1 tsp shopping list
- Pinch of salt shopping list
- Strawberry essence - 1 tsp shopping list
- Method : Similar to above. shopping list
- Filling : shopping list
- Cream - 400ml (35% fat) shopping list
- Strawberry essence -1 tsp (optional) shopping list
- powdered sugar - 2-3 tbsp (increase if strawberries are tart) shopping list
- strawberries - 200gms/ chopped; reserve 3-4 for decoration shopping list
- Ganache: shopping list
- dark chocolate - 200gms shopping list
- Cream - 200ml shopping list
How to make it
- Line & grease a 8" spring form tin.
- Sift the cornflour + flour + cocoa + baking powder + salt 3 times. Keep aside.
- Preheat the oven to 180 degrees C.
- Beat the eggs & sugar well till it holds thick ribbons; about 10 minutes.
- Beat in the vanilla essence.
- Gently fold in the flour mix, a tbsp at a time, in figure 8 hand movements so that the beaten air doesn't escape.
- Turn into the prepared tin & bake for 25-30 minutes/ until done.
- Remove from tin after 5 minutes, take off the lining & cool completely on rack.
- Filling:
- Whip cream, essence & sugar till it holds peaks.
- Reserve 1-2 tbsp cream in a baggie for the spiral/ web on top.
- Fold in the strawberries.
- Don't make this too much in advance, since strawberries macerate with sugar, & might make the cream runny.
- Ganache:
- Put the chocolate & cream in a pan. Keep on low heat, stirring constantly, till the chocolate melts. Remove & stir vigorously with a spoon.
- If you want to pipe decorations on top, pass about 1/4 cup through a sieve & reserve separately. I've found that unless you sieve the ganache, its not easy to pipe it through an icing set. Its fine for spreading though.
- Set aside to cool. It will thicken as it cools & get a spreadable consistency.
- Finishing off:
- Cut each sponge into 2, so there are a total of 4 layers.
- Sandwich them with the strawberry cream, using 1/3 each time.
- Spread the ganache over the top & sides of cake. Use sprinkles on the sides if desired.
- For the marbling, see pictures. Draw a spiral, with the cream in the baggie reserved from the filling, beginning from the centre outwards
- Then drag a wooden pick from the centre outwards, at a 60 degree angle, to equal points on the edge.
- Do the same in the opposite direction (ie outwards to the centre) between the earlier lines. This will create a webbed pattern.
- Pipe a ganache edging if you like. Then finish off with sliced strawberries & flaked chocolate etc. Chill till required.
Layers
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Icing
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A slice...
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Up close & personal
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The Rating
Reviewed by 6 people-
Great! good pictures and wonderful recipe.... 5 is not enough! Thanks for share it.
berry
in Myrtle Beach loved it
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hi Vindee i agree with Berry a"5" is not enough i am definitely going to make this for our next family get together
warmest regards
MUMTAZ
mumtazcatering
in Gauteng loved it
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Tried this and the sponge turned out to be a disaster baking at 180 degrees, it stayed wet even after 1 hr and a half of baking. The amount in grams minus tablespoons was annoying, and the amount of flour at 75grams is questionable. What a waste!
SFbaker
in loved it
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