Chocolate and strawberry cream cake
I made this chocolate and strawberry cream cake when I needed a more serious dessert for an anniversary. I love it because it has no unnecessary steps and the result is consistently great every time. It's not a small cake, so if you don't have a clear reason, I recommend trying it when you have many guests or for a special occasion.
Quick Info
Total time: about 3 hours (including cooling and assembly)
Preparation time: 40 minutes
Baking time: 35-40 minutes
Servings: 12-16, depending on how large you cut the slices
Difficulty: medium, requires attention to the cake and creams
Recipe type: occasion cake, for holidays or birthdays
Ingredients
Cake:
10 eggs
250 g granulated sugar
5 tablespoons water
2.5 tablespoons oil
320 g flour
30 g cocoa powder
1 teaspoon baking powder
1 packet vanilla sugar
Syrup:
75 ml water
160 g sugar
Cream 1:
300 g butter
50 g cocoa powder
1 egg yolk
100 ml water
200 g powdered sugar
Cream 2:
100-150 g strawberry jam
100 g walnuts (toasted and chopped)
Glaze:
200 g cooking chocolate (coating)
200 ml liquid cream for whipping
20 ml oil
Decoration:
White or dark chocolate (for decoration, melted)
70-100 g grated chocolate (for side decoration)
70-100 g finely chopped walnuts (for side decoration)
Instructions
1. The Cake
1. Separate the eggs. Place the egg whites in the mixer bowl and beat on high speed until stiff.
2. Gradually add the granulated sugar over the egg whites, continuing to mix until you achieve a firm, glossy meringue.
3. In another bowl, mix the egg yolks with the oil and water.
4. Pour the egg yolk mixture over the meringue all at once. Gently fold with a spatula from the bottom up to avoid losing volume.
5. Sift the flour together with the cocoa powder, baking powder, and vanilla sugar.
6. Add all the dry ingredients at once to the mixture. Incorporate everything with the spatula using wide motions.
7. Prepare a cake pan (22 cm in diameter) lined with parchment paper at the bottom. Pour in the batter and level it gently.
8. Bake at 180°C for about 35-40 minutes (check by gently pressing in the center; if the cake springs back, it’s done).
9. Remove the cake, turn it out onto a cooling rack, and let it cool upside down for evenness.
10. Once completely cool, cut the cake into 3 equal discs.
2. The Syrup
1. Place the sugar and water in a pot to boil. Boil briefly just until the sugar dissolves and remains liquid. Cool completely before use.
3. Cream 1 (Chocolate Butter Cream)
1. Beat the butter in a mixer at room temperature until creamy.
2. Place the water, powdered sugar, and cocoa powder in a small saucepan. Heat while mixing until you obtain a smooth syrup. Let it cool completely.
3. Once cooled, incorporate the egg yolk. Mix well.
4. Gradually add the whipped butter, mixing continuously until you achieve a smooth cream.
4. Cream 2
1. Toast the walnuts in a dry pan until golden. Let them cool, then chop them coarsely.
2. Cream 2 is made from strawberry jam (or another red fruit jam) and the chopped walnuts.
5. The Glaze
1. Break the chocolate into small pieces in a bowl.
2. Heat the liquid cream (without boiling) and pour it over the chocolate. Mix until all the chocolate is melted.
3. Add the oil at the end for shine.
6. Assembly
1. Place one disc of cake back in the lined cake pan.
2. Soak the first cake layer well with a third of the syrup.
3. Spread Cream 2 – the jam, and sprinkle the toasted walnuts on top.
4. Place the second cake disc, soaked in syrup similarly.
5. Spread Cream 1 (chocolate butter cream). You can add some extra fruits (sour cherries, if you have them, are optional).
6. Place the third cake disc and soak it with the remaining syrup.
7. Refrigerate the cake for at least an hour to set.
7. Glazing and Decoration
1. Remove the cake from the pan. Pour the glaze over the cake, allowing it to cover the sides as well. Spread with a spatula if necessary.
2. Sprinkle grated chocolate and chopped walnuts on the sides.
3. For decoration, melt white or dark chocolate and create patterns as desired.
4. Place the cake in the refrigerator until the glaze sets.
Why I Make This Recipe Often
Because it turns out consistently every time, and you don’t have to worry about the cream not setting or the cake not rising. It keeps well and can be made in advance for events.
Tips and Variations
Tips
Don’t beat the egg yolks too much, just enough to combine.
Cool the syrup and creams well before using them, otherwise, they may curdle.
For a smooth appearance, level the cream between layers with a long spatula.
Use a large knife with a wide blade to cut the cake for even discs.
Substitutions
Strawberry jam can be replaced with raspberry or sour cherry jam, depending on the season.
Walnuts can be omitted or replaced with toasted hazelnuts, if preferred.
Variations
You can add dried or fresh fruits between layers (sour cherries, berries) for extra freshness.
For decoration, use a mix of white and dark chocolate, almond flakes, or even plain whipped cream.
Serving Ideas
The cake slices best when cold, straight from the refrigerator.
It can be served plain or with an extra topping of fresh fruits.
It pairs well with a simple coffee or a glass of milk.
Frequently Asked Questions
1. Can I bake the cake in advance?
Yes, the cake can be baked a day ahead and kept covered at room temperature.
2. Can I use a different pan size than 22 cm?
Yes, but if the pan is larger, the cake will be thinner. Adjust the baking time, it may be slightly shorter.
3. How long does the cake last in the refrigerator?
It keeps well for 2-3 days, well covered, to avoid absorbing odors.
4. If I don’t have a food processor, can I make the cake with a hand mixer?
Yes, you can use a classic mixer, just don’t overbeat at the end to avoid losing air.
5. Can I use milk chocolate for the glaze?
You can, but the taste will be sweeter and less intense. For contrast, I prefer dark chocolate.
Nutritional Values
Estimated for one slice (out of 16):
Calories: approximately 380 kcal
Carbohydrates: 38 g
Fats: 22 g
Proteins: 6 g
Calories may vary depending on the jam, type of chocolate, and how much syrup you use. It does not contain unusually fatty or sweet ingredients compared to other chocolate and nut cakes.
Storage and Reheating
The cake keeps best in the refrigerator, covered, for up to 3 days. Freezing is not recommended as the texture of the creams changes. It is not the type of dessert that is reheated – it is served cold, after being chilled for at least an hour or even overnight to set the layers.
Ingredients: Base: 10 eggs, 250 g of sugar, 5 tablespoons of water, 2.5 tablespoons of oil, 320 g of flour, 30 g of cocoa, a teaspoon of baking powder, 1 packet of vanilla sugar. We prepare a syrup: 75 ml of water and 160 g of sugar just enough to cover it and be liquid. Cream 1: 300 g of butter, 50 g of cocoa, 1 egg yolk, 100 ml of water, 200 g of powdered sugar. Cream 2: 100-150 g of strawberry jam, 100 g of chopped walnuts. Glaze: 200 g of couverture chocolate, 200 ml of liquid cream for whipping, 20 ml of oil (for shine).
