Chocolate Strawberry Cream Cake

This decadent Chocolate Strawberry Cream Cake is a dessert lover's dream. It is made with chocolate cake, mascarpone cream, strawberry jam, and milk chocolate ganache. Ideal for Valentine's Day and other special occasions.

Nothing beats this chocolate strawberry cream cake recipe. It features a rich, chocolatey cake base that complements the creamy mascarpone filling and strawberry jam, while the chocolate soaking syrup makes every bite irresistibly moist. The milk chocolate ganache and melted white chocolate add an extra layer of sweetness, and the fresh strawberries bring a burst of berry flavor to every bite. Serve this stunning chocolate strawberry cream cake as a show-stopping dessert for Valentine's Day or any special occasion.

You may also enjoy my Strawberry Crunch Cake, Dubai Chocolate Cake and Matcha Cake with Strawberries and Cream.

Why This Recipe Works

• This chocolate strawberry cream cake is a beautiful dessert option. It features an eye-catching chocolate design, with milk chocolate and white chocolate that contrast beautifully, while the strawberries add a touch of elegance and romance to each slice.
• The flavors and textures in this cake come together perfectly. The moist chocolate cake, combined with creamy mascarpone filling and rich ganache topping, makes every bite a delight.
• It can be served for many special occasions, such as birthdays, Christmas, and Easter.
• This dessert serves many, making it a great option when entertaining guests.

Chocolate Strawberry Cream Cake Ingredients

See the recipe card for full information on ingredients and quantities.

• All-purpose flour: Sift the flour before mixing to remove any excess lumps and dirt. This will ensure the chocolate-strawberry cream cake batter is smooth.
• Unsweetened cocoa powder: Opt for good-quality cocoa powder for the best flavor.
• Leavening agents: Check that the leavening agents have not expired to ensure that the cake rises during baking.
• Eggs: Ensure the eggs are at room temperature before baking so the batter mixes together smoothly and evenly.
• Buttermilk: The buttermilk should also be at room temperature.

Mascarpone Cream Filling 

• Heavy or double cream: Ensure that the cream is cold before mixing to achieve stiff peaks.
• Powdered sugar: Sift the flour to remove excess lumps and dirt.
• Mascarpone: The mascarpone should be cold before mixing.

Tips and Substitutions

• Chocolate cake batter: Do not overmix the batter, as this will result in a dense cake.
• Tin: You can use a 12" circular tin instead of a square tin for this recipe.
• Strawberry jam: You can use shop-bought jam or homemade strawberry jam.
• Measuring ingredients: Use a weighing scale to ensure accurate measurements for the best results. If using measuring cups, level them off to ensure accuracy.
• Cooling: Let the cake cool completely before adding the mascarpone cream filling and jam, because if the cake is too hot, it will melt.
• Mascarpone cream filling: Alternatively, you can use Strawberry Cream Cheese Frosting or Cream Cheese Frosting.
• Milk chocolate ganache: Ensure the ganache has cooled before pouring it over the strawberry jam to prevent melting.

How to Make Chocolate Strawberry Cream Cake

• Preheat the oven to 180 °C / 350 °F / Gas Mark 4. Lightly grease a 9x13" rectangular tin with oil or butter and set aside.
• In a large bowl, combine flour, unprocessed cocoa powder, baking powder, baking soda, salt, and sugar. Stir until well mixed and set aside.
• In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and oil until combined.
• Pour the egg mixture into the flour mixture and gently stir.
• Next, add hot water to the chocolate cake batter and stir until just combined. Some lumps are okay because you don't want to overmix the cake.
• Pour the batter into the prepared baking tin.
• Bake for 40-45 minutes, or until a skewer inserted in the center comes out clean.
• While the cake cools, combine unprocessed cocoa powder, milk, warm water, and sugar in a bowl, stirring until smooth.
• Once the cake is done, let it cool completely. Poke holes in the cake and pour chocolate syrup on top. Pour as much or as little as you like. The more you pour, the moister the cake.
• Meanwhile, add the strawberry jam to a small pot and heat over low heat to loosen it. Let it cool, stirring occasionally to prevent it from hardening.
• In another bowl, whisk heavy cream for 2-3 minutes. Then add sugar, ¼ cup of mascarpone, and vanilla extract, and fold for 1 minute. Continue adding the remaining mascarpone in ¼-cup increments, folding after each addition. If the mixture is too thick, add a little milk to loosen it. Do not overmix.
• Once the cake is cool, spread the mascarpone cream evenly over the top. Then, pour the strawberry sauce on top and smooth it out. Cover the cake with plastic wrap and refrigerate while preparing the ganache.
• Make milk chocolate ganache.
• To make the white milk chocolate ganache, microwave white chocolate and oil in 10-second intervals, stirring until melted. Let it cool slightly, stirring occasionally to prevent setting.
• Pour the cooled milk chocolate ganache over the cake, then create diagonal lines with the melted white chocolate.
• Slice the cake evenly, sprinkle chocolate around the cake and along the slices, and place half a strawberry (flat side down) in the center of each slice. Refrigerate for at least 6 hours or overnight to allow the cake to set.
• Serve this decadent chocolate strawberry cream cake as a dessert for Valentine's Day or any special occasion.

Recipe FAQS

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