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.
Servings: 8 people
Calories: 1257kcal
Equipment
- 9X13" Rectangle tin
- Hand-held electric whisk
- Mixing bowls
Ingredients
Chocolate Cake
- 220 g or (1¾ cups) all-purpose flour, sifted
- 350 g or (1¾ cups) granulated sugar
- 50 g or (½ cup) unsweetened cocoa powder, sifted
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 210 ml or (0.88 cup) vegetable oil
- 210 ml or (0.88 cup) buttermilk, room temperature
- 210 ml or (0.88 cup) hot water
Chocolate Soaking Syrup
- 1 cups warm water
- ¼ cup milk
- 1 tablespoon sugar
- ¼ cup cocoa powder
Mascarpone Cream Filling
- 473 ml or 2 cups of heavy whipping cream cold
- 150 g or ¾ cups powdered sugar
- 180 g or ¾ cups of mascarpone cheese, cold
- ½ teaspoon vanilla extract
Strawberry Jam
- 660 ml or 2 ¾ cups of strawberry jam or homemade
Milk Chocolate Ganache
- 350 ml heavy cream
- 350 g milk chocolate, chopped
Melted White Chocolate
- 50 g white chocolate
- 1–2 tsp sunflower oil, vegetable oil, canola (rapeseed) oil, or grapeseed oil
Topping
- Strawberries ,cut in half
- Chocolate sprinkles
Instructions
- Preheat the oven to 180 °C / 350 °F / Gas Mark 4. Lightly grease a 9x13" tin with oil or butter and set it aside.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Stir until everything is well mixed and set aside.
- In another bowl, whisk the eggs, buttermilk, oil, and vanilla until fully combined.
- Pour the wet mixture into the dry mixture and stir gently. Add the hot water to the batter and stir until just combined. Some lumps are fine because you don’t want to overmix the cake.
- Pour the batter into the prepared baking tin and bake for 40–45 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool completely.
Chocolate Syrup
- As the cake cools, combine all the chocolate soaking syrup ingredients in a bowl or soaking bottle and mix or shake until smooth.
- Once the cake is cool, poke holes in the surface and pour chocolate syrup over it. Pour as much or as little as you like. The more you pour, the moister the cake will be.
Strawberry Jam
- Heat the strawberry jam in a small pot over low heat to loosen it. Let it cool and stir occasionally to prevent it from hardening.
Mascarpone Cream Filling
- In another bowl, whisk the heavy cream for 2–3 minutes. Add sugar, ¼ cup of mascarpone, and vanilla and fold gently for one minute. Continue adding the remaining mascarpone in ¼ cup increments, folding each time. If the mixture is too thick, add a little milk to loosen it, but do not overmix.
- Spread the mascarpone cream evenly over the cooled cake. Pour the strawberry sauce on top and smooth it out. Cover the cake with plastic wrap and refrigerate while preparing the ganache.
Milk Chocolate Ganache
- Microwave milk chocolate and cream in 30-second intervals, stirring until smooth. Let it cool and mix from time to time to prevent it from setting.
Melted White Chocolate
- Microwave the white chocolate with oil in 10-second intervals, stirring until melted. Let it cool slightly, stirring occasionally to prevent it from setting.
Topping
- Pour the cooled milk chocolate ganache over the cake and create diagonal lines with the melted white chocolate.
- Slice the cake evenly, sprinkle chocolate around the edges and along the slices, and place a halved strawberry, flat side down, in the centre 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.
Notes
- Chocolate cake batter: Do not overmix the batter, as this will result in a dense cake.
- 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; if it's too hot, the filling and jam will melt.
- Milk chocolate ganache: Ensure the ganache has cooled before pouring it over the strawberry jam to prevent melting.
Nutrition
Serving: 439g | Calories: 1257kcal | Carbohydrates: 131.85g | Protein: 14.37g | Fat: 79.43g | Saturated Fat: 53.057g | Polyunsaturated Fat: 2.938g | Monounsaturated Fat: 17.876g | Trans Fat: 0.029g | Cholesterol: 187mg | Sodium: 665mg | Potassium: 763mg | Fiber: 6.3g | Sugar: 98.69g | Vitamin A: 1579IU | Vitamin C: 35.3mg | Calcium: 274mg | Iron: 4.48mg