Cream-chocolate cake with strawberry impregnation

8 servings

180 minutes

Creamy chocolate cake with strawberry soak is a refined treat embodying flavor harmony. The tender sponge soaked in aromatic syrup with cognac combined with a rich chocolate layer creates a luxurious texture. Cream cheese adds airiness while strawberry jam provides a slight tartness balancing the sweetness. Decorated with berries and pastry embellishments, this cake is not only delicious but also visually stunning. Its roots trace back to European culinary tradition where exquisite desserts are valued for their complex recipes and subtle flavor nuances. This cake will be the star of any celebration, awakening senses and creating unforgettable moments.

Energy value per serving

• Calories: 876.8
• Proteins: 14.8g
• Fats: 41.1g
• Carbohydrates: 114.3g

Ingredients

• Wheat flour: 1.5 glass
• Chicken egg: 8 pc
• Powdered sugar: 3 glass
• Butter: 200 g
• Cocoa powder: 2 tbsp
• Cream cheese: 500 g
• Strawberry syrup: 100 ml
• Strawberry jam: 100 ml
• Water: 100 ml
• Cognac: 30 ml
• Blackcurrant: 50 g
• Confectionery decorations: 20 g
• Slaked soda: 2 tsp

Cooking steps

1. Thoroughly beat the eggs with a mixer (without separating the whites from the yolks) with a cup of powdered sugar.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Powdered sugar: 3 glasss

2. Gradually mix in the flour and slaked soda (or baking powder)

   Required ingredients:

   • Wheat flour: 1.5 glass
   • Slaked soda: 2 teaspoons

3. Melt 150 g of butter and add it to the mixture, then beat everything again with a mixer.

   Required ingredients:

   • Butter: 200 g

4. Divide the dough into 2 roughly equal parts, adding 2 tablespoons of cocoa to the larger part.

   Required ingredients:

   • Cocoa powder: 2 tablespoons

5. Pour the dough into 2 forms about 20 cm in diameter lined with baking paper. Bake in a preheated oven at 180 degrees for about 20-25 minutes (but you need to check based on the condition, as it varies individually depending on the oven and the thickness of the layers). To check if the layer is ready, poke it with a toothpick; if crumbs stick to it, the layer is still raw inside.

6. While the cakes are baking, you can make the cream – mix cream cheese and 50 g of softened (not melted) butter and beat thoroughly with a mixer. Gradually add 2 or 1.5 cups of powdered sugar (if you prefer less sweet cream) to the mixture and beat until fluffy.

   Required ingredients:

   • Cream cheese: 500 g
   • Butter: 200 g
   • Powdered sugar: 3 glasss

7. Take out the cakes and let them cool

8. At this time, mix the syrup with water and cognac

   Required ingredients:

   • Strawberry syrup: 100 ml
   • Water: 100 ml
   • Cognac: 30 ml

9. Once the cakes cool slightly, remove them from the mold and use a teaspoon to soak them with a mixture of syrup, water, and cognac on top. For better effect, you can carefully poke the sponge cake in some places with a toothpick. It's best not to use all of the mixture to avoid making the cakes too soggy.

   Required ingredients:

   • Strawberry syrup: 100 ml
   • Water: 100 ml
   • Cognac: 30 ml

10. Spread strawberry jam on the larger cake layer, then spread cream on top of the jam. Place the second cake layer on top.

    Required ingredients:

    • Strawberry jam: 100 ml
    • Cream cheese: 500 g

11. Cover the entire cake with the remaining cream and decorate it with berries and decorative sprinkles on top.

    Required ingredients:

    • Cream cheese: 500 g
    • Blackcurrant: 50 g
    • Confectionery decorations: 20 g

12. Enjoy your own culinary-aesthetic masterpiece ;-)