Chocolate cake with milk and strawberry jelly

9 servings

120 minutes

Chocolate cake with milk-strawberry jelly is a true culinary masterpiece that combines the rich taste of cocoa with the tenderness of milk jelly and the refreshing sweetness of strawberries. This dessert is perfect for a romantic evening or a festive event. Its roots go back to European baking traditions where layers and jelly textures create a rich flavor and magnificent presentation. Strawberry jelly adds lightness and fruity freshness, while vanilla milk jelly contributes a subtle creamy sweetness. The sponge cake soaked in strawberry puree makes it especially juicy. The taste of this cake resembles a play of textures and shades: lightness, richness, velvetiness. It is served chilled, making it an ideal conclusion to a meal, providing a sense of pleasant coolness and sweet delight.

Energy value per serving

• Calories: 293.9
• Proteins: 10.6g
• Fats: 4.9g
• Carbohydrates: 52g

Ingredients

• Sugar: 150 g
• Chicken egg: 3 pc
• Wheat flour: 100 g
• Cocoa: 3 tbsp
• Baking powder: 2 tsp
• Strawberry syrup: 400 ml
• Milk: 400 ml
• Gelatin: 40 g
• Vanilla sugar: 2 tsp
• Frozen strawberries: 500 g

Cooking steps

1. Soak 20 grams of gelatin in 200 ml of cold boiled water and leave for the time indicated on the package.

   Required ingredients:

   • Gelatin: 40 g
   • Milk: 400 ml

2. Then bring the gelatin to a boil, but do not boil.

   Required ingredients:

   • Gelatin: 40 g

3. Mix strawberry syrup and jelly.

   Required ingredients:

   • Strawberry syrup: 400 ml

4. Pour into the mold in a layer of about 1 cm (I used a mold with a diameter of 26 cm)

5. Place in the refrigerator until fully set.

6. For the sponge cake, beat the eggs with sugar. Add cocoa and mix. Add baking powder and flour, knead a soft dough.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 150 g
   • Cocoa: 3 tablespoons
   • Baking powder: 2 teaspoons
   • Wheat flour: 100 g

7. Place the dough in the mold (I used a mold with a diameter of 26 cm).

8. Place in a preheated oven at 180 degrees.

9. Bake for 15-20 minutes.

10. Chop the strawberries in a blender.

    Required ingredients:

    • Frozen strawberries: 500 g

11. Cut the finished cake horizontally into 2 parts.

12. Leave one part in shape.

13. Soak the other one with crushed strawberries.

    Required ingredients:

    • Frozen strawberries: 500 g

14. Soak the half that is in shape with strawberries as well.

    Required ingredients:

    • Frozen strawberries: 500 g

15. Place one cake layer on top of another.

16. For milk jelly, soak 20 grams of gelatin in 200 ml of cold boiled water and leave for the time indicated on the package.

    Required ingredients:

    • Gelatin: 40 g
    • Milk: 400 ml

17. Then bring the gelatin to a boil, but do not boil.

18. Cut the vanilla pod and remove the seeds.

    Required ingredients:

    • Vanilla sugar: 2 teaspoons

19. Mix milk and vanilla seeds.

    Required ingredients:

    • Milk: 400 ml

20. Add gelatin and mix.

    Required ingredients:

    • Gelatin: 40 g

21. Cut the frozen jelly made from strawberry syrup into cubes.

    Required ingredients:

    • Strawberry syrup: 400 ml

22. Lay it out in layers.

23. Pour a thin layer of milk jelly and place it in the refrigerator for 20-30 minutes (this is done so that the jelly sets and does not soak into the delicate cake).

24. Pour the remaining milk jelly and place it in the refrigerator until fully set.