Chocolate and Strawberry Cake
8 servings
60 minutes
The 'Chocolate and Strawberry' cake is a refined combination of delicate chocolate sponge, airy cream, and fresh, juicy strawberries. This dessert is popular in Japanese cuisine, where the harmony of flavors and aesthetics of presentation are valued. The thick chocolate ganache gives the cake a rich taste, while the strawberries add a refreshing fruity note. The cake is perfect for special occasions due to its exquisite appearance and sophisticated flavor. Light yet rich, it will be the centerpiece of any festive table, captivating the hearts of all sweet lovers.
1
Dough. Beat eggs with sugar. Add all dry ingredients. Mix. Add milk and oil, beat with a mixer. Add a cup of boiling water to the dough, mix again. Grease the mold with oil, pour in the dough, bake at 160 degrees for 60-70 minutes.
- Chicken egg: 2 pieces
- Sugar: 50 g
- Wheat flour: 2.5 glasss
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 5 tablespoon
- Baking soda: 1.5 teaspoon
- Milk: 1 glass
- Vegetable oil: 0.5 glass
- Boiling water: 1 glass
2
Cream. Whip the cream with sugar until thickened.
- Whipping cream 33%: 200 ml
- Sugar: 50 g
3
Ganache. Heat cream and chocolate in a saucepan. Stir until smooth. Cool until the mixture is spreadable.
- Cream 20% fat: 150 g
- Chocolate: 125 g
4
Cut the cooled cake in half. Spread whipped cream and join the cake parts. Cover the top with ganache and decorate with strawberries.
- Whipping cream 33%: 200 ml
- Sugar: 50 g
- Chocolate: 125 g
- Strawberry: 150 g
