Recipe

Chocolate Strawberry Cake The Ultimate Combination Recipe

Add Step-by-Step Photos	Vindee / All my dishes 8 months ago Here's my entry to the DEATH BY CHOCOLATE Contest ...CHOCOLATE STRAWBERRY CAKE...A combination almost too good to be true! This cake is now a firm favourite...a stunning dessert ! Do vote for this by Feb 8th if you like it. Prep:120m Cook:45m Servings:1518	Vindee
	impressive dessert chocolate chocolate strawberries ultimate

Layers

Icing

A slice...

Up close & personal

Another angle...

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greekgirrr

berry

mumtazcate

cholena

Ingredients

Chocolate Sponge:

Eggs -3

Sugar - 75gms /powdered

Cornflour - 1 tbsp

Cocoa - 2 tbsp

Flour - 75 gms minus 3 tbsps

Baking powder - 1 tsp

Pinch of salt

Vanilla essence - 1 tsp

Strawberry Sponge:

Eggs - 3

Sugar - 75 gms

Cornflour - 1 tbsp

Flour - 75gms minus 1 tbsp

Baking powder - 1 tsp

Pinch of salt

Strawberry essence - 1 tsp

Method : Similar to above.

Filling :

Cream - 400ml (35% fat)

Strawberry essence -1 tsp (optional)

Powdered sugar - 2-3 tbsp (increase if strawberries are tart)

Strawberries - 200gms/ chopped; reserve 3-4 for decoration

Ganache:

Dark chocolate - 200gms

Cream - 200ml

Directions

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.

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Comments

berry 8 months ago said:
Great! good pictures and wonderful recipe.... 5 is not enough! Thanks for share it.

vindee 8 months ago said:
Hey Berry...thanks a TON!!! You made my day!!

mumtazcatering 7 months, 2 weeks ago said:
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

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