Chocolate Cake with Strawberries

This cake is perfect. Chocolate provides its rich flavor, cream gives it lightness, and strawberries ensure juiciness and freshness. Divine!

Details

  • Preparation Time: 155 minutes
  • Cooking Time: 47 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 180 g Sugar, white

  • 1 bag Sugar, white

  • 80 g Flour, Wheat, bread flour

  • 60 g Koruzni škrob

  • 80 g Cocoa, powdered, unsweetened

  • 300 g Strawberries

  • 500 ml Sweet cream

  • 1 bag Sugar, white

  • 500 g chocolate, dark

Steps

  1. Preheat the oven to 175 degrees Celsius. Grease the bottom of a cake pan (26 cm in diameter) or line it with baking paper.

  2. Separate the egg whites and yolks into two bowls. Add half of the sugar and vanilla sugar to the yolks and beat them into a light, pale yellow cream. Beat the egg whites into stiff peaks, then gradually add the remaining sugar while mixing. You should get a firm and glossy meringue.

  3. Slowly and gradually fold the meringue into the beaten yolks using a spatula. Then sift the flour, cocoa powder, and starch into the mixture and mix everything into a smooth batter.

  4. Pour the prepared batter into the cake pan and spread it evenly over the entire surface. Place the pan in the preheated oven for 35 to 40 minutes. Let the baked sponge cake cool slightly in the pan, then invert it onto a wire rack and let it cool completely. Let it rest for at least 2 hours.

  5. Quickly rinse the strawberries under running water, clean them, and cut them in half lengthwise. Save a few whole strawberries for decoration. In a bowl, use an electric mixer to whip the cream and vanilla sugar until stiff.

  6. Cut the cooled sponge cake horizontally into two layers. Spread the bottom layer with half of the whipped cream and arrange half of the strawberries on top. Cover with the second layer, spread the remaining whipped cream on top, and arrange the remaining strawberries. Place the top layer on the cake.

  7. Break the chocolate coating into pieces and place them in a heatproof bowl. Place a larger pot with water on the stove and wait for the water to boil. Once the water boils, place the bowl with the chocolate coating on top of the pot and slowly melt the chocolate over moderate heat (make sure the bottom of the bowl does not touch the water in the pot).

  8. Evenly spread the melted chocolate coating over the cake and decorate with the reserved whole strawberries. Wait for the chocolate to cool completely, then cut the cake into individual slices, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 306.47 kcal
  • Fat: 12.27 g
    • Saturated Fat: 6.26 g
  • Carbohydrates: 41.15 g
    • Sugars: 26.56 g
  • Protein: 5.77 g
  • Fiber: 3.56 g

Advice

To make the cake even juicier, soak the sponge cake with any liquid of your choice (e.g., use the liquid from compote, a mixture of milk and sugar, etc.). Instead of chocolate coating, you can also use chocolate ganache for covering the cake.