Cocoa cake with strawberries

Cocoa Cake with Strawberries: a delicacy that combines the intense flavors of chocolate with the freshness of strawberries, creating an irresistible dessert. This recipe is perfect for any occasion, from birthdays to festive family meals. I will guide you through each step, ensuring you create a splendid and tasty cake that will impress everyone.

Preparation time: 20 minutes
Baking time: 60 minutes
Total time: 1 hour and 20 minutes
Number of servings: 10-12

Ingredients:

For the base:
- 200 g butter (softened, at room temperature)
- 150 g sugar
- 1 packet of vanilla sugar
- 4 eggs (preferably at room temperature)
- A pinch of salt
- 300 g flour
- 50 g cocoa powder
- ½ packet of baking powder
- 200 ml milk

For the strawberry cream:
- 500 g fresh strawberries (select ripe but firm strawberries)
- 300 ml liquid cream
- 1 packet of vanilla sugar
- 2 tablespoons of powdered sugar

The history of cocoa cake with strawberries

Chocolate desserts have a rich history, being beloved for centuries. The combination of chocolate with fruits, especially strawberries, has become a classic of international gastronomy, due to the superb contrast between the creamy texture of chocolate and the tart sweetness of strawberries. This cake is a modern reinterpretation of culinary traditions, bringing a touch of elegance to every slice.

Preparing the cake

Step 1: Preparing the base mixture

1. In a large bowl, beat the softened butter together with the sugar and vanilla sugar using an electric mixer. Beat for 4-5 minutes until the mixture becomes fluffy and light in color.
2. Add the eggs one by one, continuing to mix. Ensure that each egg is well incorporated before adding the next. This step is essential for achieving an airy texture.
3. Sprinkle a pinch of salt, which will balance the sweetness of the cake.

Step 2: Combining dry ingredients

1. In another bowl, sift the flour, cocoa powder, and baking powder. Sifting the dry ingredients helps avoid lumps and ensures better homogenization.
2. Add the dry ingredient mixture over the butter and egg mixture, alternating with the milk. Start and finish with the dry ingredients. Gently mix with a spatula or wooden spoon until no traces of flour remain.

Step 3: Baking the layers

1. Prepare a cake pan with a diameter of 26 cm, greased with butter and lined with parchment paper.
2. Pour the batter into the pan, leveling it with a spatula.
3. Here’s the secret: place the pan in the cold oven! Set the oven to 180 degrees Celsius, position 2-3. Bake the cake for 60 minutes. Do not open the oven in the first 40 minutes to prevent the cake from sinking.

Step 4: Preparing the strawberry cream

1. While the cake is baking, wash the strawberries well and remove the stems. Cut a quarter of the strawberries for decoration. Mash the rest in a bowl with a fork until it becomes a puree.
2. In another bowl, whip the cream until it starts to thicken, then add the vanilla sugar and powdered sugar. Continue mixing until the cream becomes firm.
3. Add the strawberry puree to the whipped cream and gently fold with a spatula to obtain a homogeneous cream. Don’t forget to save the juice released by the strawberries for later use.

Step 5: Assembling the cake

1. Once the cake has completely cooled, carefully cut it in half horizontally.
2. Spread the first layer of cake with half of the strawberry cream, then place the second layer on top.
3. Cover the cake with the remaining whipped cream, spreading it evenly over the top and sides.

Step 6: Decorating the cake

1. Place the strawberry juice in a saucepan, add the powdered sugar, and boil until it thickens slightly. Let it cool.
2. Decorate the cake with the reserved strawberries, artistically placing them on top, then pour the strawberry syrup, letting it drizzle down the sides.

Step 7: Cooling and serving

Keep the cake in the refrigerator until serving. This cocoa cake with strawberries is served cold, and the flavors blend perfectly after sitting for a few hours in the fridge, making it an even more delicious dessert.

Useful tips

- Use good quality butter for a tastier base.
- Ensure the eggs are at room temperature to help the batter rise.
- You can experiment with other berries, such as raspberries or blackberries, for a different version of the cake.
- If you want a less sweet cake, reduce the amount of sugar in the cream.

Ideal pairings

This cocoa cake with strawberries pairs wonderfully with a sweet white wine or champagne. You can also serve it alongside a scoop of vanilla ice cream or a warm drink, such as cappuccino or fruit tea.

Frequently asked questions

1. How long does the cake keep in the refrigerator?
The cake keeps well in the refrigerator for 2-3 days, covered with plastic wrap.

2. Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.

3. How can I achieve a moister cake?
Add a few tablespoons of sugar syrup or fruit juice to the batter before baking.

Now that you have all the necessary information, all that’s left is to start preparing this delicious cocoa cake with strawberries. Surely, each slice will bring smiles and compliments from your loved ones! Enjoy!

 Ingredients: For a 26cm cake: 200g butter, 150g sugar, 1 packet of vanilla sugar, 4 eggs, a pinch of salt, 300g flour, 50g cocoa powder, 1/2 teaspoon baking powder, 200ml milk. For the cream: 500g strawberries, 300ml liquid cream, 1 packet of vanilla sugar, 2 tablespoons powdered sugar.